![]() ![]() You can absolutely roast a pumpkin to use for the puree, but sometimes I find it is easier to get your hands on the canned version and as long as the ingredients are just 100% pumpkin, you should be good to go! ![]() This fall filling is as easy as combining pumpkin puree (it is autumn after all!), grated parmesan, thyme, and some salt and pepper in a medium bowl. One of my favorite things about homemade ravioli is I know exactly what's in them, and like I said, sometimes it's the simplest combinations that truly taste the most delicious. We'll let the dough rest for half an hour while we get the filling going. I also find it helpful to remove it from the bowl and knead by hand for a few minutes to ensure it's as smooth as possible. If it's too dry you can always sprinkle in a little water until everything comes together. Then it's as easy as using the dough hook of a stand mixer to knead the dough for a few minutes. Using a fork, you'll want to gently combine the eggs into the flour. #BROWN BUTTER SAGE SAUCE CRACK#Which is truly just flour and egg! I find it easiest to add the flour to a large bowl, make a small well in the center, and crack the eggs in the well. Sometimes it's all about a combination of fresh and healthy ingredients, and these pumpkin ravioli with brown butter sage sauce (necessary, and gives these simple ravs an elegant twist!) prove just that. When we were little, our mom would make these for us at our parent's restaurant and I was always so amused how such a simple filling can have the most delicious flavor. While I do really like the ones you can find in a store, if I have a little extra time it's my favorite thing to make these seasonal raviolis by hand. There is something so comforting about a warm pasta dinner filled with all the fall seasonal flavors and spices. During the fall, one of my favorite things to grab while at the grocery store has always been any type of pumpkin or butternut squash ravioli. ![]()
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