Pumpkin Ravioli with Brown Butter Mushrooms
Pumpkin makes an enticing filling for this fresh sourdough pasta, along with ricotta and Parmesan cheeses. The ravioli are tossed in a delectable brown butter sauce, infused with mushrooms and sage.
Ingredients
Filling:
- 1 2-3-lb sugar pumpkin, kobucha squash, or butternut squash or substitute ½ cup canned pumpkin
- 1-2 tbsp olive oil
- Salt and pepper
- ¼ cup ricotta cheese
- ¼ cup grated parmesan cheese
Pasta:
- 80 gram (½ cup) semolina flour
- 60 grams (½ cup) 00 flour
- 3 grams (½ tsp) fine salt
- 3 egg yolks
- 1 tbsp extra-virgin olive oil
- 125 grams (½ cup) sourdough discard 100% hydration
Sauce:
- 4 tbsp butter
- 4 oz oyster mushrooms torn into bite-sized pieces
- 8 sage leaves chopped
Instructions
- Preheat oven to 350°. Cut pumpkin or squash in half down the center, from top to bottom. Scrape out pulp and seeds. Place on a sheet pan and rub cut side and interior with olive oil. Sprinkle with salt and pepper. Place pumpkin cut side down on the sheet pan and bake of about an hour, or until pumpkin flesh is very tender. (Skip this step if using canned pumpkin).
- Meanwhile, make pasta dough: place flours and salt in a food processor. Pulse several times to combine.
- Add egg yolks, olive oil, and sourdough discard to food processor. Blend for 30-60 seconds until a rough dough forms. If dough does not start to come together until a dough add water by the teaspoon until it does.
- Transfer dough to a work surface and knead for about 10 minutes until dough is fairly smooth. Cover in plastic wrap and leave to rest for at least 30 minutes.
- When pumpkin or squash is done roasting, scrap the flesh into a medium bowl. Mash with a fork or potato masher until fairly smooth.
- In a small bowl combine ½ cup mashed pumpkin with ricotta cheese, parmesan cheese, and a pinch of salt and pepper. Mix until evenly combined. Refrigerate until ready to use.
- Divide dough into 2 roughly equally sized pieces. Flatten each into a round disc. Cover with plastic or a towel. On a floured surface, roll each half into a 10x14-inch rectangle.
- Keep one rectangle of dough covered and top the other with 12, 2-teaspoon mounds of pumpkin mixture about 1½-inches apart. Brush the top of the dough with water, around the mounds of filling. Top with the second sheet of pasta and press down to seal around filling.
- Cut sheet into individual ravioli with a knife or pizza cutter. Crimp the edges of each ravioli with a fork. Keep ravioli on a floured surface.
- Heat a large pot of salted water to over high heat. While waiting for water to boil, begin making the sauce: melt butter in a skillet over medium heat. Add oyster mushrooms and sage. Reduce heat to medium-low and cook until mushrooms and butter are browned and have a nutty fragrance, 8-10 minutes.
- When water is boiling cook ravioli for 3-4 minutes, gently stirring occasionally, until al dente. Drain and gently toss ravioli with browned butter and mushrooms.
Notes
If roasting a pumpkin or squash, you will end up with more than you need for this recipe. Store any leftover in the fridge and use it in soups, baked goods, or wherever you would normally use canned pumpkin.