Pumpkin Ravioli with Brown Butter Sauce and Pecans
If you've never indulged in the heavenly goodness of brown butter sauce, this is your chance. Infused with the spices of falls, this creamy, sweet, and heart-warming ravioli dish is worth hand-crafting yourself.
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- For the ravioli dough:
- 1 and 1/4 cup white flour
- 1/4 hot water
- 1 egg
- 1/4 teaspoon salt
- For the pumpkin ravioli filling:
- 1/2 can organic pumpkin puree
- 2 tablespoons brown sugar
- 1/8 teaspoon ground nutmeg
- Salt and pepper
- For the brown butter sauce:
- 1 stick butter
- 2 and 1/2 tablespoons balsamic vinegar
- 1 and 1/2 tablespoons brown sugar
- 1/4 cup chopped toasted pecans
To make ravioli dough:
1) Mix flour with salt.
2) Stir water with egg until well mixed.
3) In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
4) This amount of dough is enough to make dough for 24 raviolis. If you need to make more ravioli, make a second batch of this dough.
To make pumpkin ravioli filling and assemble:
1) If your pumpkin puree or mashed pumpkin is too watery, drain the pumpkin using a paper towel and a mesh strainer to get rid of any unnecessary liquid.
2) Mix pumpkin puree with brown sugar and nutmeg. Season filling with salt and pepper.
3) Unwrap the ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn’t stick to the counter, and flour working surface with more flour, if necessary. Add flour if it gets sticky and keep rolling until your sheet of pasta is about 1/8-inch thick. The dough will fight you and bounce back, so continue to roll and stretch gently with your hands until the dough is about 8 inches wide and 16 inches long. Repeat with the remaining dough.
4) Now you’re ready to fill your pasta. Grab your filling and lay out one of the pasta sheets on the counter. Spoon tablespoons of filling onto the pasta sheet like you’d put cookie dough on a baking sheet, leaving about an inch between mounds.
5) With a pastry brush, brush a bit of water in the channels between the mounds of filling and around the outside of the sheet so that your sheets of pasta will stick together. Lay the second sheet of pasta on top, and press down between them to seal the sheets together and eliminate air in the pocket that contains the filling.
6) Cut the ravioli into rectangles using either a pizza cutter or a sharp knife, and press again to seal completely.
7) If you want to cook your ravioli immediately, you’re all set—just drop them into boiling salted water! If you want to save them or store leftovers, dust them with a little flour and let them sit for a few minutes (so they won’t stick together) and them lay them in a single layer in a plastic bag and store in the refrigerator for up to a week, or in the freezer for a few months.
To make brown butter sauce:
1) Preheat oven to 350. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
2) Melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Do not overcook or butter will burn. Remove from heat. Mix in balsamic vinegar and brown sugar. Add ravioli to the hot butter sauce, spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans.