Pumpkin Ravioli with Parmesan and Sage Butter
makes 2 dozen
1 cup roasted pumpkin puree, or canned pumpkin
1/4 cup mascarpone cheese or softened butter
1/2 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh thyme
Salt and fresh ground black pepper
1 package wonton wrappers (24 wrappers)
1 stick butter
1/2 cup fresh sage leaves
Mash together the pumpkin, mascarpone, Parmesan, thyme and a generous seasoning of salt and pepper.
Spoon about 1 teaspoon of the pumpkin mixture on 12 of the wonton wrappers. Lightly brush the edges with egg white, and top with the remaining wrappers, pressing the edges to seal. You can also use a ravioli crimper-cutter, if you find one in your gadget drawer.
Fill your biggest pot with water, add a large pinch of salt and bring to a boil. Drop in the ravioli, about 6 at a time, and cook until they are floating and tender, about 4 minutes. Drain and keep warm.
Melt the stick of butter over medium-high heat until bubbling subsides. Throw in the sage leaves and cook for 1 minute. Pour the butter sauce over the ravioli, and serve with additional Parmesan cheese at the table.
Adapted from Mario Batali’s Babbo Cookbook
1/2 teaspoon extra-virgin olive oil
Place the flour in a very large bowl or mound on a work surface. Make a well in the middle of the flour; add the eggs and olive oil. Using a fork, beat together the eggs and oil, then begin to incorporate the inner rim of the well of flour.
Gradually add more and more flour to the eggs until a dough comes together.
Start kneading the dough with the heels of your hands. When you have a cohesive mass, scrape up and discard any leftover bits. Lightly flour your work surface, and knead the dough for a few minutes, until it’s soft, smooth and slightly sticky. Cover with plastic wrap and set aside for 30 minutes before rolling out in a pasta maker.