Last week, we celebrated the beginning of Autumn with a special Harvest Feast. At the center of this feast were some big, fat, delicious pumpkin ravioli. Ladybug and I had such fun making them!
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| Ladybug, rolling out the pasta dough |
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| Adding the pumpkin filling |
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| Sealing and cutting (we used one of these) |
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Dinner! Pumpkin Ravioli, topped with sage brown butter, roasted fennel and onion
and sauteed kale.
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We didn't really follow a recipe... sometimes we are just crazy renegades in the kitchen! We started with pasta dough made from white whole wheat flour, mostly because I didn't have a chance to get semolina flour... but honestly the wheat flour was a nice "harvest-y" compliment to the pumpkin filling, so that turned out to be a pleasant surprise. Speaking of the filling... we kept it pretty simple. Just mashed roasted sugar pumpkin, seasoned with salt, pepper, nutmeg and just a hint of cinnamon. We topped it all off with some sage brown butter, and roasted fennel and onion. It would also be delicious topped with a white wine cream sauce, or a dairy-free "cream" sauce if you prefer to keep things vegan. I definitely plan to make these again.
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