Basic Pumpkin Ravioli
Yield: About 36 to 40 two-inch ravioli
This recipe was served with Pumpkin Ravioli with Hazelnut Sage Butter and Roasted Autumnal Vegetables on the Gardening with Ciscoe show.
- 1 small sugar pie pumpkin Add to list
- 1 egg yolk Add to list
- 1 tablespoon minced fresh sage Add to list
- 1/2 cup freshly grated Pecorino Romano cheese (or your favorite Italian grating cheese) Add to list
- 1/4 teaspoon nutmeg Add to list
- 1 teaspoon balsamic vinegar Add to list
- 1 teaspoon salt Add to list
- Freshly ground pepper to taste Add to list
- 1 batch basic egg pasta, (see Basic Egg Pasta recipe) rolled into sheets Add to list
- Or, 4 to 5 sheets of PCC fresh pasta dough Add to list
Preheat your oven to 350° F.
Wash the pumpkin and cut it in half crosswise. Place it on a baking sheet, cut side down, and roast it for 1 hour or more, depending on size, until it is tender and pliant to the touch. Remove the seeds and scrape the pulp from the shell. Mash the pulp with a fork or put it through a ricer, food processor or blender.
Spoon the mashed pulp onto a baking sheet, spreading it out into an even layer, and place it in the oven for about 10 minutes to dry it out slightly. It should be the consistency of stiff mashed potatoes.
Transfer the mixture into a mixing bowl and allow to cool. (You may do this step a day ahead.) Fold in the egg yolk, sage, Romano cheese, nutmeg, balsamic vinegar and salt. Season with freshly ground pepper.
Lay the pasta sheets out on a lightly floured work surface. Using a pasta cutter or biscuit cutter, cut the pasta into either squares or rounds, any size you like.
Place a mound of filling in the center of half of your pasta shapes and brush the edges lightly with water. Top each with another cut shape of pasta and seal the edges well.
Cook the ravioli in boiling salted water for about 5 to 7 minutes or until al dente. Remove from the pan and serve immediately with your favorite sauce. (This recipe was served with Pumpkin Ravioli with Hazelnut Sage Butter and Roasted Autumnal Vegetables on the show.)
Recipe by, PCC Chef
Source: Seen on KING 5's "Gardening with Ciscoe" show which aired October 12, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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