Pumpkin 'Chups Ravioli
Makes roughly 6 servings.
- 2 cups all-purpose flour
- 4 large eggs
- 1/3 cup Pumpkin 'Chups
- 1 cup ricotta cheese
- 1 egg
- 1/4 tsp salt
- 2 Tbsp olive oil
- 1 large shallot, finely chopped
- 1 package crimini mushrooms
- 1 cup dry white wine
- 6 Tbsp butter
- 1 small bunch sage, whole
- Salt & pepper
- Pour the flour onto a clean, dry surface and make a well in the center.
- Crack the eggs into the well and gently beat with a fork.
- Carefully incorporate the flour by pulling it into the eggs from the sides of the well.
- Once most of the flour and eggs are incorporated, use your hands to combine the remaining flour into a ball.
- Dust the surface with additional flour and knead the dough for at least ten minutes until it begins to become elastic and doesn't break apart easily.
- Form dough into a ball and place in a lightly oiled bowl. Cover and allow to rest at least 15 min.
- Section the dough into four small pieces and roll out into wide rectangles with a pasta maker or rolling pin, approx 1/16 in thick.
- Use a juice glass as a template to cut circles, approx 3 in in diameter, out of the pasta with a long pointy knife.
Filling the pasta
- Thoroughly combine the filling ingredients in a bowl.
- Dollop about 1 tsp of filling onto a pasta circle and wet the edges of the pasta with your finger.
- Place another pasta circle on top of the filling and press the edges down firmly.
- Seal the edges of the pasta with a fork and place the ravioli on a floured sheet tray.
- Repeat until all the raviloi have been formed.
- Add the olive oil to a large sauce pan over high heat.
- Add the shallots and saute for 1 minute.
- Add the mushrooms and saute an additional 3 to 4 minutes, stirring minimally.
- Deglaze the pan with the wine and reduce by 3/4ths.
- Add the butter and sage; stir to incorporate into the sauce. Add salt and pepper to taste.
- Bring a large pot of salted water to a boil.
- Carefully place the raviloi in the water and cook 1 1/2 to 2 minutes. Pasta is done when it rises to the surface. (Do pasta in batches if the water is crowded.)
- Spoon the raviolis into the sauce pan as they are finished and add a ladle of the pasta water to the sauce.
- Gently toss pasta to coat with sauce.
- Serve family style on a large platter with freshly grated parmesan cheese and cracked black pepper.