After reading about each of your recent ravioli dishes I couldn't take it any longer... I made pumpkin ravioli last nite. They were so delicious... oh the pumpkin-y lushiousness!
Pumpkin ravioli in a sage brown butter sauce
I already made Thy Hand's Pumpkin Streusel Bread, and of course my own World's Best Pie... but such is my pumpkin madness that the ravioli were calling my name.
Pumpkin bread made with our own honey
In the old days I used to make a lot of fresh pasta - old school mind you, with a rolling pin and a knife - not with a pasta maker. But after I stopped getting my nutritional advice from women's magazines I found out that a plate of regular white flour (or semolina flour for that matter) is probably the worst thing I can eat (I lean heavily toward proteins and fat which keeps me upright...and ice cream, which keeps me happy ). So I stick to whole grains and almost only ever eat whole wheat pasta. You will never see me at Olive Garden.
But I couldn't resist the siren song of the pumpkin ravioli. So I dusted off (or should I say, dusted with flour?) my marble baking table, dug out my well worn copy of Marcella Hazan's "Essentials of Classic Italian Cooking" and set to work.
Pasta at rest, see that you add a touch of (goat)milk to pasta that will be stuffed
It just takes a minute to make the pasta dough, a few seconds to whip together the pumpkin puree, cheese, and spices, and before you can set the pot to boil the sage butter sauce is done and... pumpkin heaven. We served it up with turkey breast from one of our $4 turkeys. A fine meal on a fall day.
Happy Wednesday Everyone! Now get out there and make a pumpkin-y pasta..you won't regret it.
ps Heiko, I'll be making your fine Pansoti with Salsa di Noci soon. Come round for dinner, bring some cider and your pup. Kai says "hi" Eddie!