Pumpkin Ravioli-Tortellini with Brown Butter, Sage and Ricotta Salata by Chef Aram Mardigian

Behind the Recipes

INGREDIENTS:

For the Pasta Dough:
3 cup all purpose flour
8 large egg yolks
1 tsp. salt
1 tsp. extra virgin olive oil
2–3 tbsp. water (more as needed)

For the pumpkin filling:
2 butternut squash
2 kabocha squash
2 tbsp. ricotta salata
1/2 cup mascarpone cheese
2 oz. almond paste
1 tbsp. crushed and toasted pine nuts
1 tsp. fine chopped sage
1 tsp. fine chopped rosemary
Salt and black pepper to taste

PREPARATION:

Dough:
1. In a food processor fitted with a steel blade, combine the flour, egg yolks, salt, olive oil and 2 tbsp. of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tbsp. of water and process until it forms a moist ball. Turn out onto a lightly floured table and knead into a smooth ball. Wrap in plastic and rest at room temperature for 30 minutes to 1 hour.

Pumpkin Filling:
1. Cut squash in half lengthwise and scoop out the seeds and guts, place on a sheet pan with parchment paper that has been lightly oiled.

2. Bake in oven at 350 degrees until squash is fork tender, remove and scoop out the meat of the squash. Discard the skins.

3. Place squash in a mixing food processor and add remaining ingredients. Blend until smooth. Season. Remove and place in a pastry bag

To make the ravioli:
1. Cut the pasta into 1/2 inch slices. Roll out the dough in a pasta roller on the first (largest) setting. Change to the next setting and roll out again. Each time you change the setting the pasta will become thinner and longer. If necessary, dust the pasta with flour so it will not stick to the rollers. If the pasta becomes too long for your work table, just cut it in half and work with each piece separately. After the dough has gone through the smallest setting it is ready.

2. Cut the pasta into long strips the size of the length of your work table. Whip some eggs for an egg wash and brush the first strip of dough lightly all over on the up side. Place about 1 tsp. of filling for each ravioli about 2 inches apart and continue in a straight line all the way to the end of the sheet of dough. Keep the dough that you are not using covered with plastic wrap. Fold the dough over and close. Find the mounds of filling and form with your hands. With a round cutter, cut half moons shaped raviolis. Keep on a floured sheet pan.

To cook the Pasta:
1. Bring some salted water to a boil. In a separate frying pan, begin to melt some whole butter (about 1 tbsp.). Wait until the butter begins to brown, add a sprig of fresh sage and shut off. Add the ravioli to the boiling water and cook for about 20 seconds or until the ravioli had floated together for a few seconds.

2. Strain the ravioli and add the the pan with the butter. Turn on the pan and wait for the butter to start to sizzle again. Season the pasta with some salt and black pepper. Place on a serving platter. Finish with fresh grated Parmesan Reggiano. Eat immediately!!!