Pumpkin Morel Ravioli
Ingredients
For this recipe, you can make your own pasta dough, as below, or you can use frozen ready-made wonton wrappers
Filling:
2 cups canned pure pumpkin
3 tbsp light olive oil
12 oz. fresh morels
3 cloves of garlic
1 tbsp butter
salt and freshly ground black pepper
1 1/2 cups ricotta
3/4 cup grated Parmesan cheese
1 egg, beaten with 1 tsp water
Pasta dough ( I used 1 1/2 times this recipe to use the filling):
2 1/4 to 2 1/2 cups flour
1/3 cup water
2 eggs
1 egg yolk
1 tbsp. olive oil
Sage butter:
1 small bunch sage leaves
175g/6oz unsalted butter
salt and freshly ground black pepper
You'll need two fluted pastry cutters, one 5cm/2in, the other 11.5cm/4½in, or similar sized cutters
Filling:
Slice the morels in half lengthwise, then cut in pieces if the mushrooms are large. Heat the remaining one tablespoon of olive oil in a heavy-bottomed pan, add the mushrooms and cook until most of the liquid is evaporated. Roughly chop the garlic and add it to the pan with the butter, cook until the morels are starting to fry and brown. Set aside to cool.
In a large bowl, combine the cooled morels, the pumpkin, the ricotta, Parmesan and mix well. Season, to taste, with salt and freshly ground black pepper and mix thoroughly. Chill while you make the pasta dough.
Pasta Dough:
1. In a large bowl, combine 1 cup flour and remaining ingredients. With mixer at low speed, beat 2 minutes, occasionally scraping bowl.
2. With wooden spoon, stir in enough additional flour to make a soft dough.
3. Turn dough onto lightly floured surface, knead until smooth and elastic, about 10 minutes. Cover dough and let rest 30 minutes.
( Can be made in a food processor as well)
Roll the dough out thinly on a clean, floured work surface with a rolling pin. Cut out large pieces of dough roughly 14cm/5½in square. ( You may also use a pasta machine to roll the dough.
Place the smaller of the two fluted pastry cutters in the centre of each pasta square. Place a tablespoon or so of the pumpkin filling inside the cutter and then remove. Using a pastry brush, brush the beaten egg and water over the pasta square, around the filling. Lay another square on top, carefully working out any air that's inside with your fingers.
Use the larger cutter to cut out the ravioli. Repeat this process with the remaining pastry squares. You can store the ravioli in the fridge for a few hours on well-floured greaseproof paper.
Cook the ravioli in a large pan of simmering water, for 4-6 minutes, turning over once during the cooking time. Remove with a slotted spoon when cooked.
For the sage butter, heat a small frying pan (without oil) and, when hot, add the pumpkin seeds and toast until lightly browned.
Chop 5-6 sage leaves into thin strips, reserving some whole leaves to garnish. Add the butter to the pan with the pumpkin seeds, then add the sage and season, to taste, with salt and freshly ground black pepper. Allow the butter to brown slightly, then take off the heat.
To serve, Place a single ravioli or several ravioli on a plate and top with a sage leaf or two. Shave over some parmesan and spoon over the sage butter. Serve.
Serves 10-12 as a starter, 4-6 as a main course (makes about 10-12 large ravioli)
