Monday, September 30, 2013

Homemade Pumpkin Ravioli

 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!

Ladybug, rolling out the pasta dough
Adding the pumpkin filling

Sealing and cutting (we used one of these)

Dinner! Pumpkin Ravioli, topped with sage brown butter, roasted fennel and onion
and sauteed kale.

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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