Pumpkin-Sage Ravioli

One of our favorite things about Fall is the comfort food that goes hand-in-hand with the cooler temperatures. This tasty pasta dish is a perfect pairing of pumpkin — autumn’s most iconic vegetable — and fragrant sage.

Yields 8 to 12 appetizer-sized servings

Basic egg pasta (recipe below)
425 mL (1 3/4 cups) pumpkin purée, canned or fresh
60 mL (1⁄4 cup) brown sugar
1 mL (1⁄4 tsp) black pepper
1 mL (1⁄4 tsp) ground nutmeg
5 mL (1 tsp) ground sage
2 mL (1⁄2 tsp) salt
90 mL (6 tbsp) pecans, chopped
90 mL (6 tbsp) butter
Fresh sage leaves, for garnish

Divide pasta dough into 4 pieces about 1 cm (3/8 in.) thick. Attach pasta sheet roller to stand mixer. Prepare sheets according to accessory directions.

In medium bowl, combine pumpkin, sugar, pepper, nutmeg, sage and salt. Refrigerate until ready to fill ravioli.

Exchange pasta sheet roller for ravioli maker. Fill ravioli according to accessory directions. (For moist fillings, such as this, pasta roller Setting 4 works best.) Cook ravioli in 6.75 L (6 qt.) salted, boiling water until al dente, approximately 3 to 4 minutes.

Preheat oven to 175 C (350 F). On baking sheet, place pecans in single layer. Toast in oven for 5 to 7 minutes, or until aromatic. Meanwhile, in heavy saucepan over medium-high heat, heat butter until golden brown. Serve over ravioli with pecans and sage.

Basic Egg Pasta

4 large eggs
120 mL (1⁄2 cup) water
825 mL (3 1⁄2 cups) all-purpose flour, sifted
2 mL (1⁄2 tsp) salt

Using the flat beater, mix eggs, water, flour and salt in stand mixer on Speed 2 for 30 seconds. Exchange flat beater for the dough hook and knead at Speed 2 for 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes more. Let dough rest for 20 minutes.

Image(s): James Pattyn

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