Black Ravioli With Pumpkin

Black Ravioli With Pumpkin

makes approx 50 ravioli

Ingredients:
3 1/2 cups flour
4 eggs
1 small pumpkin
pinch of cinnamon
pinch of cloves
pinch of nutmeg
4 oz goat cheese
salt and pepper, to taste
squid ink (or black food coloring)
1 stick of butter
egg wash, 1 egg and a little milk

Putting them all together:

1. Preheat your oven to 350 degrees F.

2. Cut the pumpkin in half and clean out the cavity of the pumpkin. Cut side down, bake both pumpkin halves until they are tender and you can poke your knife with very little resistance (approx. 45 minutes).

3. Make the pasta dough by creating a well with the flour and slowly incorporating the eggs and squid ink to form a dough.

4. Knead the dough for 5-7 minutes, cover with plastic wrap and store in the fridge until ready to use.

5. Once the pumpkin has finished cooking, scoop out the flesh and process in the food processor along with the goat cheese and spices. Taste for seasoning and adjust as necessary.

6. In the same sheet tray, spread pumpkin mixture and return to the oven for another 15-20 minutes so that the excess liquid in the pumpkin puree is allowed to evaporate.

7. Refrigerate the mixture until cooled and ready to use.

8. Using a pasta machine, roll out your dough into long sheets and scoop 1/2 tsp of the chilled filling in 1 inch intervals, giving you room to seal the edges. (see photo)

9. Brush a little egg wash around the edges of the filling and cover with another sheet of pasta. Seal the ravioli sheets carefully, making sure no air bubbles get trapped inside.

10. Boil the ravioli for 5-6 minutes, or until pasta is al dente.

11. For the sauce, melt the butter and sage in a small saute pan. Brown the butter carefully, making sure it does not burn.

12. Toss the ravioli in the sauce and enjoy!

note: If you can’t find squid ink or don’t particularly care for it, you can substitute it for black food coloring. If you don’t want or don’t have time to make your own ravioli, store bough

Thank you Tony