Autumn Ravioli with Pumpkin in Butter-Sage Sauce with Walnuts - photo 1
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Autumn Ravioli with Pumpkin in Butter-Sage Sauce with Walnuts

Pizza and Pasta Italian Cuisine Vegetarian Dishes 120 min Medium 14 wyświetleń ~38.86 PLN - (0)
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Description

This is the essence of autumn on a plate. Delicate, handmade ravioli filled with a velvety, sweet filling of roasted Hokkaido pumpkin, creamy ricotta cheese, and aromatic Parmesan, seasoned with a pinch of nutmeg. Each bite is a perfect balance of flavors. The dish is enveloped in a simple yet incredibly elegant sauce of browned butter (burro e salvia), which takes on a nutty aroma, along with crispy, fragrant sage leaves. The addition of toasted walnuts brings a pleasant crunch and completes the composition. The dish is not only delicious but also beautifully presented on the plate, combining the golden hues of autumn. Perfect for a special dinner, a romantic evening, or a festive family lunch. Serve with a glass of light white wine, such as Pinot Grigio, to fully appreciate the richness of flavors.

Ingredients (13)

Servings:
4
  • Type 00 wheat flour 300 g
  • Eggs 3 szt.
  • Hokkaido pumpkin 600 g
  • Ricotta cheese 250 g
  • Parmesan cheese 50 g
  • Butter 100 g
  • Fresh sage 0.7 pęczek
  • Walnuts 50 g
  • Extra virgin olive oil 0.1 łyżek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Parmesan for sprinkling 30 g
💰 Szacowany koszt dania: ~38.86 PLN (9.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of pumpkin puree

1

Preheat the oven to 200°C (fan). Thoroughly wash the Hokkaido pumpkin. You don't need to peel it; the skin becomes soft and edible after baking. Cut the pumpkin in half and use a spoon to remove the seeds and fibrous flesh from the inside. Cut the halves into smaller pieces (about 4-5 cm). Arrange them on a baking sheet lined with parchment paper and bake for 25-30 minutes, until the flesh is very soft (you can check this by inserting a fork - it should go in easily).

Ingredients: Hokkaido pumpkin
Use a large, stable cutting board and a sharp chef's knife. The pumpkin is hard, so be careful. Roasting instead of boiling concentrates the flavor of the pumpkin and removes excess water, which is key for the filling's consistency.

Pasta dough

2

On a clean kitchen countertop or in a large bowl, make a mound of flour. Create a large well in the center, forming a 'volcano'. Crack the eggs into the well, add olive oil and 2 pinches of salt. Using a fork, gently beat the eggs, gradually incorporating the flour from the inner walls of the 'volcano'. Continue mixing until a thick, lumpy mass forms.

Ingredients: Type 00 wheat flour, Eggs, Extra virgin olive oil, Salt
It's best to work on a wooden pastry board or a smooth countertop. The well should be large enough so that the eggs don't spill out. Mixing with a fork at the beginning helps prevent a mess and allows you to control the incorporation of the ingredients.
3

When most of the flour has combined with the eggs, start kneading the dough by hand. Knead it vigorously for about 10 minutes, pushing the dough away from you with the base of your palm, then folding it in half and turning it 90 degrees. Repeat this motion. The dough is ready when it becomes smooth, elastic, and springy. When pressed with a finger, it should slowly return to its shape.

If the dough is too dry and won't come together, dampen your hands with a little water. If it's too sticky, sprinkle the countertop with a bit of flour. However, do not add too much flour, as the dough will become tough. Alternatively, you can use a mixer with a dough hook and knead on low speed for 7-8 minutes.
4

Form a smooth ball from the dough, wrap it tightly in plastic wrap or cover it with a damp cloth. Set the dough aside on the countertop for at least 30 minutes. This time is essential for the gluten in the flour to relax, which will make the dough more elastic and easier to roll out.

Do not skip this step! The resting of the dough is crucial for its final texture. You can prepare the dough even a few hours in advance and store it in the refrigerator.

Filling

5

When the baked pumpkin has cooled slightly, separate the flesh from the skin using a spoon (if you are using a pumpkin other than Hokkaido) and transfer it to a bowl. Mash it thoroughly with a fork or an immersion blender until smooth. To the puree, add ricotta cheese, grated Parmesan cheese, a pinch of nutmeg, 2 pinches of salt, and 2 pinches of freshly ground pepper. Mix everything well until the ingredients are combined. Taste and adjust seasoning if necessary. The filling should be thick and compact.

Ingredients: Hokkaido pumpkin, Ricotta cheese, Parmesan cheese, Nutmeg, Salt, Pieprz czarny świeżo mielony
Make sure the pumpkin puree is well-drained and does not contain excess water. If it is too runny, you can strain it through a fine sieve. A watery filling will make the dough soggy.

Shaping Ravioli

6

Divide the resting dough into 4 parts. Keep three of them covered so they don't dry out. Take the first part and lightly flatten it with your hand, then start rolling it out into a thin, long sheet. If you are using a pasta machine, pass the dough through the settings from the thickest to almost the thinnest (usually the second to last setting). If you are rolling by hand, sprinkle the countertop with a little flour and roll evenly until the dough is about 1-2 mm thick (you should be able to see the outline of your hand through it).

Ingredients: Type 00 wheat flour
Working with pasta dough requires speed, as it dries out quickly. Always cover the parts of the dough you are not currently working with. The ideal thickness of the dough is key to delicate ravioli.
7

On one of the rolled-out sheets of dough, place small portions of filling (about 1 teaspoon) at regular intervals, leaving about 4-5 cm of space between them. It's best to do this in two rows.

Use two small teaspoons or a piping bag to precisely fill the filling. Try to make the portions equal in size, which will ensure even cooking of the ravioli.
8

Moisten the edges of the dough around the filling gently with water using a brush or your finger. Cover everything with a second, identical sheet of dough. Gently press the dough with your fingers around each portion of filling, trying to remove as much air as possible. Finally, using a pastry wheel or knife, cut the dough into square dumplings. Place the finished ravioli on a tray sprinkled with cornmeal or semolina to prevent sticking.

Removing the air is very important - it prevents the ravioli from breaking during cooking. You can use a fork to further press and decorate the edges of each dumpling.

Cooking and preparing the sauce

9

In a large pot, bring a large amount of salted water to a boil (about 1 tablespoon of salt for 3 liters of water). When the water is boiling vigorously, gently add the ravioli in batches. Do not add them all at once to avoid drastically lowering the water temperature. Cook for 3-4 minutes from the moment they float to the surface. The dumplings are ready when they are soft but still slightly al dente.

Ingredients: Salt
Use the largest pot you have. The pasta needs plenty of space to cook; otherwise, it will stick together. Use a slotted spoon to remove the ravioli from the water to avoid damaging them.
10

While the ravioli are cooking, prepare the sauce. In a large skillet (large enough to hold the entire portion of ravioli) over medium heat, melt the butter. When it starts to foam, add the whole sage leaves. Heat, stirring occasionally, until the butter begins to brown and releases a nutty aroma, and the sage leaves become crispy. This takes about 3-4 minutes. Be careful not to burn the butter.

Ingredients: Butter, Fresh sage
It's best to use a pan with a light bottom to more easily control the color of the butter. As soon as you smell a nutty aroma and brown specks appear at the bottom, the sauce is ready. Remove it from the heat to stop the burning process.
11

In a separate, dry skillet, toast the walnuts over low heat for 2-3 minutes, until they start to smell fragrant. Then remove them from the skillet and chop them coarsely with a knife.

Ingredients: Walnuts
Toasting the nuts releases their natural oils and enhances the flavor. Keep an eye on them, as they can burn very easily. You can do this before you start cooking the ravioli.
12

Drain the cooked ravioli using a slotted spoon, reserving about half a cup of the cooking water. Transfer the dumplings directly to the pan with the butter-sage sauce. Gently toss, shaking the pan to coat each ravioli with the sauce. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta cooking water. Its starch will help create a creamy emulsion.

Do not drain all the water from cooking the pasta! This 'liquid gold' is key to achieving the perfect consistency of many Italian sauces. Gently toss the ravioli with the sauce to avoid damaging them.
13

Transfer the ravioli to plates. Sprinkle the top with toasted and chopped walnuts. Optionally, to enhance the flavor, you can sprinkle the dish with freshly grated Parmesan. Serve immediately while hot.

Ingredients: Walnuts, Parmesan for sprinkling
The dish tastes best right after preparation. The warmth of the plates will help keep the dish's temperature longer - you can warm them in the oven or by pouring hot water over them before serving.

Fun Fact

💡

Ravioli are one of the oldest types of stuffed pasta, with mentions of them dating back to 14th-century Italy. The combination of pumpkin (zucca) and sage is a classic of Northern Italian cuisine, especially from the regions of Lombardy and Emilia-Romagna, where these ingredients are abundant in the fall.

Best for

Romantyczna kolacja Jesienny obiad dla gości Uroczystość rodzinna Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve on heated, deep plates to keep the dish warm for longer. Garnish each portion with crispy sage leaves from the pan. A light, dry white wine with good acidity, such as Italian Pinot Grigio or Soave, pairs perfectly with the buttery richness of the sauce.

🥡 Storage

Raw, uncooked ravioli can be stored in the refrigerator on a floured tray for up to 24 hours. They can also be frozen - first on a tray to prevent sticking, and then transferred to a ziplock bag. Frozen ravioli are cooked without thawing, for an additional 1-2 minutes. The cooked dish is best eaten immediately, as reheating causes it to lose its texture.

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