Pumpkin Ravioli. After living in Firenze for 7 months, I finally feel confident enough to try my hand at homemade pasta.
3.5 cups all-purpose flour, plus more for hands and rolling
1 tablespoon olive oil
1 small can pumpkin
4 teaspoons chopped red onion
1/3 cup butter, cubed
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup heavy whipping cream
1 egg, lightly beaten
1. Put 3 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, add more flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a large skillet, sauté pumpkin and onion in butter. Add thyme, salt, pepper, and cream. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
3. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Use cookie cutter or glass to cut out round circles from dough. Place rounded teaspoonfuls of filling in center of each circle. Brush egg lightly on edge. Fold in half, pinch edge together. Repeat with remaining dough and filling.
4. Bring a pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 3-5 minutes or until ravioli float to the top and are tender. Drain and keep warm.
My favorite sauce is a simple browned butter. I think it goes best with the sweetness of the pumpkin while the cream sauce is a bit richer. Both are delicious!
Recipe adopted from: Taste of Home