This was almost too good for words. It was the first time I've ever made ravioli from scratch, and I must confess it is one of my most favorite things that's ever come out of our kitchen. I browned the warm butter and added rosemary and thyme in at the last minute to create a savory match for the sweet pumpkin. It literally melts in your mouth.
Welcome, beautiful Fall!
This is a very simple pasta dough and my basic method. It's made with 5 eggs, 1 tablespoon of salt, 1 tablespoon of olive oil & 3 cups of all-purpose flour. If you own a pasta maker, this will be easy. If not, you'll get to do this by hand like me. (:
In a small bowl, beat the eggs, salt & olive oil. In a large bowl, place the flour and create a well in the middle with your hands. Pour in the egg mixture to the well. Stir with a fork or your hands to fold it all together until the egg mixture is absorbed and the dough forms into a sticky ball. Flour your hands and divide the dough into 3 separate chunks. Knead each dough a bit to form it into a smooth ball. Cover each in cellophane and refrigerate for a few hours.
Roll out the ball of dough as flat as you can get it. I cut mine into squares with a knife, but you could use a cookie cutter for a different shape or to get it more exact. I liked mine imperfect... rustic. (;
After you've cut the dough into squares, it helps to roll each square a bit more before scooping on the pumpkin mixture. Place another square on top, and using a fork, press the two pieces of dough together at the edges, which creates a pretty border.
For the pumpkin filling: 1 can of pumpkin, 1 cup of freshly finely grated Pecorino, 2 Teaspoons of Nutmeg, 1 Teaspoon Cinnamon, and a dash of salt and pepper.
Once you've finished putting together the raviolis, place them in a pot of well sea-salted boiling water until they rise to the top. About 3-4 minutes. Carefully scoop them out into a colander to drain.
Melt 3 tablespoons of butter. Just before it starts to brown, add fresh rosemary and thyme leaves stirring until the butter slightly browns. Pour over raviolis... take a deep breath before you inhale the whole plate... and enjoy!