Pumpkin Stuffed Ravioli with Butter & Sage

Pumpkin Ravioli Filling

1 hard squash (butternut, sweet pumpkin, etc)
olive oil
salt
nutmeg
parmesan cheese
salt & pepper

Cut pumpkin into chunks & drizzle with olive oil.
Sprinkle with salt.
Roast at 350 degrees until pumpkin is soft. Allow to cool.
Scoop pumpkin out of its shell into a bowl.
Add a handful of grated parmesan cheese, nutmeg, salt & pepper. (If you like you can add ground cloves or ginger - any spice you like to give it that fall feel.)
Mix it all up - use to stuff cappelletti, tortellini or ravioli.
Can also be served as a side dish without the pasta.
Once pasta is filled, throw into salted boiling water until they float to the top.
Freezes well: place in a single layer on a sheet pan, then transfer into zip lock bag.

Make your own pasta using our "Down & Dirty Pasta Dough from Scratch Recipe" - Click here! or buy fresh sheets of pasta.

To stuff your ravioli ~

• Roll out a sheet of pasta to about an 1/8 of an inch thickness -the thinner the better.
• Evenly space out small mounds of filling.
• Lay another sheet of pasta over the top.
• With your fingers gently smooth out any air bubbles.
• Cut out ravioli - either squares with a pizza knife or ravioli cutter or a shot glass for circular ravioli. Most importantly making sure the sides are closed.
  

Circles or squares you make the choice! We do both - but I've gotta say there is something about the circles I love.

Ravioli with Butter & Sage

• In a pan slowly melt a couple of tablespoons of butter & gently fry a handful of sage leaves for 1 - 2 minutes.

• Raise the heat, toss in your cooked pasta with a bit of pasta water.

• Season with salt & pepper & serve.

We use 'ugly squash' for our pumpkin ravioli filling & it comes out so creamy with a bright orange color!