Pumpkin Goat Cheese Ravioli
Since somehow it has fallen to me to get this party started, here we go....
I really need to use my pasta machine more often. It really is so simple to make homemade pasta. And though it may just be in my head, I think it tastes better, too! This recipe was made because I had extra pumpkin to use up, a log of goat cheese languishing in my refrigerator, and a ravioli press that I bought from Crate about a year ago that had yet to be put to use.
Pumpkin Goat Cheese Ravioli. Made with fresh whole wheat pasta dough. Difficulty: Easy, but a bit messy. Rating: YUM.
First Step - Homemade whole wheat pasta dough
Ingredients
1 cup whole wheat flour
1 cup all purpose flour
3 eggs
1/2 tablespoon olive oil
2 pinches salt
Combine all ingredients in a stand mixer fitted with a dough hook. Mix on low speed until a ball has formed, then kneed at medium-low speed for one minute until you have a smooth dough. (Alternatively, mix and kneed by hand until you have a smooth, elastic dough). If dough is too dry, add a bit of water, one teaspoon at a time. Cover with a towel and let rest 15-30 minutes.
After dough has rested, divide into four equal pieces. Working with one piece at a time, dip the piece in flour and begin rolling through a pasta machine, increasing the setting until you reach a level six. Continue with the remaining pieces of dough. If you are re-rolling scraps, roll the dough through the lowest setting two or three times, coating the dough with flour and folding over each time, in order to have a smooth dough once more.
Second Step - Pumpkin Goat Cheese Filling
Ingredients
15 oz canned pumpkin
4 oz goat cheese
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/2 teaspoon dried sage (or herb of choice)
Stir all ingredients together until well combined.
Third Step - Assemble
To assemble ravioli, work with one sheet of pasta at a time. Brush half of it with water, then place tablespoon sized dollops, spaced one inch apart, along half of the sheet. Brush the other half of the sheet with water, then fold over. Press gently down around the filling to remove air bubbles and help the pasta stick together. Using a ravioli press or pizza cutter, cut raviolis apart. If using a pizza cutter, use a fork to crimp-seal the edges.
Fourth Step - Cook
Bring a large pot of water to a gentle boil. Carefully add 6-8 raviolis at a time (depending on the size of your pasta and your pot), making sure they are not crowded. Cook for 7-9 minutes, until they are floating and the pasta has lightened in color. Scoop out with a sieve/slotted spoon, and continue with the remaining ravioli.
Fifth Step - Enjoy!
Drizzle drained ravioli with a good olive oil, sprinkle on some fresh ground pepper, and grate some hard Italian cheese of choice on top.
I really need to use my pasta machine more often. It really is so simple to make homemade pasta. And though it may just be in my head, I think it tastes better, too! This recipe was made because I had extra pumpkin to use up, a log of goat cheese languishing in my refrigerator, and a ravioli press that I bought from Crate about a year ago that had yet to be put to use.
Pumpkin Goat Cheese Ravioli. Made with fresh whole wheat pasta dough. Difficulty: Easy, but a bit messy. Rating: YUM.
First Step - Homemade whole wheat pasta dough
Ingredients
1 cup whole wheat flour
1 cup all purpose flour
3 eggs
1/2 tablespoon olive oil
2 pinches salt
Combine all ingredients in a stand mixer fitted with a dough hook. Mix on low speed until a ball has formed, then kneed at medium-low speed for one minute until you have a smooth dough. (Alternatively, mix and kneed by hand until you have a smooth, elastic dough). If dough is too dry, add a bit of water, one teaspoon at a time. Cover with a towel and let rest 15-30 minutes.
After dough has rested, divide into four equal pieces. Working with one piece at a time, dip the piece in flour and begin rolling through a pasta machine, increasing the setting until you reach a level six. Continue with the remaining pieces of dough. If you are re-rolling scraps, roll the dough through the lowest setting two or three times, coating the dough with flour and folding over each time, in order to have a smooth dough once more.
Second Step - Pumpkin Goat Cheese Filling
Ingredients
15 oz canned pumpkin
4 oz goat cheese
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/2 teaspoon dried sage (or herb of choice)
Stir all ingredients together until well combined.
Third Step - Assemble
To assemble ravioli, work with one sheet of pasta at a time. Brush half of it with water, then place tablespoon sized dollops, spaced one inch apart, along half of the sheet. Brush the other half of the sheet with water, then fold over. Press gently down around the filling to remove air bubbles and help the pasta stick together. Using a ravioli press or pizza cutter, cut raviolis apart. If using a pizza cutter, use a fork to crimp-seal the edges.
Fourth Step - Cook
Bring a large pot of water to a gentle boil. Carefully add 6-8 raviolis at a time (depending on the size of your pasta and your pot), making sure they are not crowded. Cook for 7-9 minutes, until they are floating and the pasta has lightened in color. Scoop out with a sieve/slotted spoon, and continue with the remaining ravioli.
Fifth Step - Enjoy!
Drizzle drained ravioli with a good olive oil, sprinkle on some fresh ground pepper, and grate some hard Italian cheese of choice on top.
These sound really good. I didn't get in nearly as many pumpkin recipes as I wanted to this year, and fresh pasta is always so much better. Definitely on my list to try. :)
ReplyDelete