Roasted Pumpkin Puree:
1 (4-6 pounds) pumpkin – rinsed and dried
Extra Virgin Olive Oil
First, preheat the oven to 350 F. Remove stem and split the pumpkin in half, from top to bottom. Scoop out the seeds and fibers. Sprinkle the flesh with kosher salt and extra virgin olive oil. Once done, lay the halves flesh side down on a sheet pan. Roast for 30-40 minutes, until tender. Remove the pumpkin and let cool for one hour.
Then, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process the flesh until smooth, 3-4 minutes. It will keep in fridge for 1 week or freeze for 3 months.
360 Grams flour (about 2 cups)
1 tsp Kosher Salt
100 Grams Whole Eggs (2-3 eggs)
90 Grams Egg Yolks
1 TBS + 1 ½ tsp Extra Virgin Olive Oil
Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment and mix for 1 minute. On medium speed, adding one ingredient at a time, add the whole eggs, egg yolks and oil. Mix until the dough comes together.
Turn the dough out onto a lightly floured work surface and knead for 5 minutes, until silky and smooth. You will know the dough is ready when you stretch it with your hands and it gently pulls back into place.
Shape the dough into a ball and cover the dough with plastic wrap. Set aside for 30 minutes
To roll dough out, cut into 4 equal pieces. Lightly flour your work surface and set your pasta roller to the widest setting. Lightly flour one piece of dough and let it pass thru the roller. Lightly dust the rolled dough with flour, making sure to brush off any excess. Pass the dusted dough through the widest setting again. Set the roller to the next narrowest setting and pass the dough through, making sure to dust again with flour and brushing off the excess. Repeat this process until the dough is about 1/8 inches thick.
Assembling the Ravioli:
9 TBS Butter
3 TBS Minced Shallots
1 Cup Roasted Pumpkin Puree
Freshly Ground Black Pepper
3 TBS Heavy Cream
3 TBS Grated Parmigiano-Reggiano Cheese, plus 2 ounces
1 Recipe pasta dough, rolled into wide ribbons, about 1/8 inch thick
12 Fresh Sage Leaves
1 TBS Finely Chopped Fresh Parsley Leaves
In a large sauté pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and sauté for 1 minute. Add the pumpkin puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons of cheese. Season with salt and pepper to taste. Cool completely.
Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to a pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and pepper to taste.