Ravioli dough infused with pumpkin, filled with a sausage-sage/ricotta mix. Swimming in sage brown butter and topped off with sage bread crumbs!
I will start off by saying this is a time-consuming recipe. BUT is a gourmet restaurant flavor and absolutely screams all things Fall. If you have never made homemade ravioli, they will change your life! They are so soft, chewy and delicious. We will be making a sage breadcrumb but if you do not want to make them you can use store bought. If you do use store bought add some Italian seasoning to the mix.
Okay lets get started!
Equipment
-
Pasta maker/roller
- Food processor
Ingredients:
- 1 3/4 cup all-purpose flour (plus more)
- 3 eggs (room temperature)
- 1/2 tsp salt
- 1 tbsp pumpkin puree
- 1/2 pound mild Italian sausage
- 1/4 white or yellow onion chopped small
- 1 garlic clove, minced
- 3 sourdough slices of bread (for breadcrumbs)
- Italian seasoning
- Parmesan cheese, grated (fresh is best)
- salt
- pepper
- olive oil
- 2 tsp parsley
- 9 sage leaves
- 1 cup butter
 Instructions
If you wish to double the pasta recipe here are the measurments. ( 3 1/2 cups flour, 1/2 tsp salt, and 5 eggs) Otherwise follow the recipe above.
- To start clean off a work space and pour the flour on it. Make a hole in the middle large enough to hold the eggs.
- Crack the eggs in the middle. Add 1/2 tsp salt and 1 tbsp pumpkin puree. Mix the egg mixture with the fork. Continue mixing the egg while bringing the flour into the egg.
- Combine all ingredients and the dough will become sticky. Keep flouring the workspace and rolling the dough until it becomes less sticky yet smooth. It will take about 8-10 minutest to get it smooth.
- Roll into a ball and wrap in plastic wrap. Let is rest for 30 minutes.
While the dough rests lets start the filling and bread crumbs
- Preheat the oven to 400 degrees F. Drizzle the bread slices with olive oil and bake for 10-15 minutes or until golden and crispy.
- Mix the bread crumbs in food processor until fine. Pour in a container and mix in 2 chopped sage leaves, and 1/2 tsp of Italian seasoning. Set aside.
- In a pan saute the shallot and garlic in some olive oil.
- Mince 4 sage leaves and add to the pan.
- Season with salt, pepper, and 1 tsp of Italian seasoning.
- Now that we have the aromatics going, add the sausage and cook through.
- When the meat mixture is done add to a food processor and pulse a few times until it is small in texture and even.
- .In a medium bowl, combine the ricotta, 1 tsp minced parsley, sausage mixture, 1/2 cup parmesan cheese, grated. Mix unitl well combined.
Now to the pasta.
- Cut the dough in half. Set up the pasta maker and set it to the highest setting.
- Run the dough through. Fold, and move down to the middle setting. Run through the machine again. Now to the number 3 setting, run the pasta through. It should be thin and smooth.*NOTE if you do not have a pasta machine you can roll out by hand with a rolling pin. Get it as thin as possible.
- Plop a spoonful of the filling on the pasta sheet. Space them far apart enough to make to press.
- Now make the top sheet with the same thickness. Lay over the bottom sheet and line up the pasta sheet as best you can. Press the pasta sheet edges together to seal it.
- Using the stamp, pasta wheel, or sharp knife, cut the raviolis out.
- Place on a lightly floured baking sheet and place the raviolis on it.*If using a stamp press down and twist a bit to get the pasta loose.
Cook the pasta
- Bring a large pot of water to boil. Add 2 tbsp of salt. Yes that much, trust me it will add flavor.
- Cook for 5-6 minutes. Drain and move to bowl. Drizzle a small amount of oil. Toss and set aside.
Brown Butter
- To make the brown butter we will heat a sauce pan on medium heat.
- Add the butter, and stir. We want to melt the butter and get it to a very light golden brown.
- It can burn SO QUICKLY so keep all your attention here.
- As the butter is cooking, add 4 whole sage leaves. Stir frequently and just watch for it to start to turn color.
- As soon as you see it start to change to a light golden color, pull it off the heat and into a bowl.
- If you happen to go too far and its dark brown, you burnt it and it will not taste good. Throw away and try again. I know it sounds intimidating but I promise it isn’t, just a matter of keeping a close eye. You can do it!
Plate
- Scoop a few raviolis into a pasta bowl/plate.
- Drizzle on some brown butter.
- Sprinkle on some bread crumbs.
- Finish the dish with fresh grated parmesan cheese
- ENJOY!
