Serves 4 to 6
This is a delectable dish. Sure, making your own ravioli is a bit tedious, but it is well worth the effort for a special occasion meal.
1 recipe Basic Pasta Dough
2 tablespoons olive oil
1 medium size yellow onion, diced
2 or 3 cloves of garlic, minced
1/2 teaspoon mixed dry herbs, (Italian seasoning)
1/4 teaspoon grated nutmeg
1 cup canned pumpkin purée
1/2 cup Ricotta cheese
1 tablespoon, finely chopped fresh chives
Salt and fresh, coarse ground black pepper to taste
Make the pasta dough, wrap in plastic and set aside to rest while you make the filling.
Heat the olive oil in a heavy skillet and gently sauté the onion and garlic over moderate heat until the onion is pinkish and translucent. Do not allow to brown. Add the herbs, nutmeg and pumpkin and cook for two or three minutes, stirring to prevent scorching. Remove from the heat and allow to cool before adding the Ricotta, and chives. Mix well and season to taste with salt and pepper. Set aside.
Cut the pasta dough into 4 equal pieces. Set one piece on a lightly floured board and roll out to be about 1/8th inch thick. Dust with flour and roll up loosely and set aside. Roll out a second piece of dough. Dot the dough with dollops of the filling. They should be no more than a scant teaspoon full. Place the dollops in even rows, and about half an inch apart. This makes it easier to cut the ravioli apart. Mix a raw egg with 1 tablespoon of cold water and use to paint the pasta dough between the dollops of filling. Gently unroll the first sheet of dough and lay it carefully on top of the dough with the dollops of filling. Using your fingers, press firmly between the dollops of filling to seal the filling between the two sheets of dough. Now, using a zig-zag pastry wheel, cut between the dollops of filling. Gently lift the ravioli onto a plate or baking sheet that has been lightly dusted with flour. Continue the process with the remaining two pieces of dough.
When all the ravioli are formed, bring a large pot of water to the boil, then reduce the heat to maintain a simmer. Gently drop several ravioli at a time into the water and poach, not boil, them for about three minutes. Remove from the pot with a slotted spoon and place on a serving plate. Add a few drops of olive oil to keep them from sticking together. Continue until all are cooked. Dress your ravioli with a sauce of choice. I highly recommend either Fresh Tomato and Basal Sauce or Pumpkin Cream Sauce.
If using the pumpkin cream sauce, try a garnish of a few toasted pumpkin seeds scattered over the finished dish.