This kind of recipe is good for getting anyone involved in cooking. Youngsters could team up on everything from making the pasta dough to mashing the pumpkin to assembling the pillows of absolutely yummy flavor. This is the recipe which you could allow for versions in the shape and size of the ravioli.
That is a classy recipe so full of flavor that it's going to be required usually by relatives and buddies. For the sauce, make it of your own. It’s one of the best for numerous reasons. The creamery is actually a family-run business. The butter is manufactured out of the thickest cream from grass-fed cows raised on small community dairy farms.
Homemade Pumpkin Ravioli Recipe
• 1 1/2 cups semolina flour, finest grind
• 1 1/2 cups flour (I generally use about 50 % whole wheat flour, however whole-wheat can lead to a more dry dough, so you might need to then add moisture)
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter or olive oil
• 1 onion, minced
• 2 pounds (about 2 medium) pumpkin, peeled and cubed
• 6 cloves garlic, minced
• 1/4 cup minced fresh herbs such as sage, thyme, rosemary
• 1 teaspoon nutmeg
• 2 teaspoon salt
• 1/2 cup water
• 1 cup buttermilk or yogurt
Corn Cream Sauce:
• 1/4 cup butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 cups corn kernels, cut off the cob, or frozen
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried
• 1 1/2 cups fresh cream
1. To make the pasta dough, place the flours in a food processor equipped with a metal blade. Add the salt, eggs, and olive oil. Process before the dough will begin to mass to the blade (about 1 to 2 minutes). Remove the dough from the processor and press it in a ball. Put the dough in plastic and allow it rest no less than 2 hours in the refrigerator before rolling and cutting it. Please note: The pasta dough can be made by hand or in an electric mixer fixed with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients, and mix them together slowly right until everything is combined properly.
2. In the mean time, make the filling. Heat the butter in a large skillet over medium heat and saute the onion. Add the pumpkin, garlic, herbs, nutmeg, salt, and water. Cover and let the pumpkin to cook right up until soft, about 10 minutes. Add the buttermilk and blend well, cover, and heat for another 3 to 5 minutes. Remove from the heat and let cool no less than right up until it isn't too hot to touch. Mash all of it together really well either in a food processor or by hand (a fork or sturdy wire whisk is useful for this).
3. Roll out the refrigerated pasta dough using a floured surface to at most 1/4-inch thick and cut it in uniform 2-inch squares (there are usually special instruments for cutting ravioli, and circles are usually okay too). Place a small spoonful of filling in center of a square of dough, top it with one more square of dough, and seal the edges good by using a fork. Bring a stockpot of water to a rolling bowl, drop in your ravioli pillows, and cook them for approximately 5 minutes.
4. To make the sauce, heat the butter in a saucepan, add the shallots and garlic, and saut for 2 minutes. Add the corn, salt, pepper, and thyme, then slowly pour in the cream. Continue to heat over low heat before the cream thickens. Remove the pan from the heat and spoon the sauce over the cooked ravioli.