You can download the recipe for free (PDF), HERE.
Here is an ideal recipe for using one of the season’s star products: pumpkin ravioli!
Yes, Le Chat knows it, the only title of the recipe is envious. The recipe is a little long if you make the ravioli dough yourself, but the taste, texture and the homemade satisfaction are well worth it!
This depends on the size of the ravioli and the appetite of the guests, but you can count 3 to 5 ravioli per person for an appetizer and 10 to 12 ravioli if it is the main course. And don’t hesitate to serve them with a few pumpkin cubes quickly sautéed in butter or a few sprigs of steamed broccoli.
As a variation, it is possible to vary the herbs: sage goes very well with pumpkin. Also, change the proportions of cheese to get a different taste (100% gorgonzola or 100% goat cheese).
This recipe for ravioli dough is a basic recipe to know. To remember, it’s simple: 100g of flour for 1 egg, 1 tbsp of olive oil, 1 pinch of salt. Then you knead and it’s done! The recipe is described to be made in a processor but it is very simple to make by hand.
Between two passes through the rolling mill, flour the dough and your work surface generously. This is very important to prevent your dough from sticking.
Form the ravioli according to your inspiration and as you feel it. The easiest way: once your dough is made and thin enough, cut a 7 cm wide strip. Cut this strip into squares, garnish with the filling and simply close the raviole by folding it in half.
To “keep them waiting”, place them on a well floured work surface by sliding them from time to time.
For all the details, I refer you to this excellent video (in french).
Ingredients (for about twenty ravioli)
For the pasta dough:
- 200g of flour
- 2 whole eggs
- 2 pinches of salt
- 2 tbsp olive oil
- 2 tablespoons of water
For the filling:
- 60 of roasted and crushed hazelnuts
- 500g pumpkin, peeled and seeded
- 3 cloves garlic, peeled, degerminated and minced
- A little finely chopped flat-leaf parsley
- 75g fresh goat cheese
- 75g of gorgonzola
- 3 tablespoons of breadcrumbs
- 1 egg
- salt, pepper
- 1 tbsp grated nutmeg
Plating and finishing:
- A few crushed and roasted hazelnuts
- A few chopped parsley leaves
- 50g freshly grated parmesan cheese
- Olive oil
Steps (30 min + 50 min cooking time)
For the pasta dough:
- Beat eggs in a bowl.
- In the bowl of the robot (or in a bowl), place the flour then the salt then the eggs (in one then dug into the flour if you work by hand) and finally the olive oil.
- Knead for about 2 minutes until a homogeneous, slightly sticky dough is obtained. Add a little water if necessary.
- Film and keep in a cool place.
For the filling:
- Preheat the oven to 180°C.
- In a bowl, mix the pumpkin cubes and garlic. Season and coat with olive oil.
- Spread on a baking sheet covered with parchment paper and bake for about 35 minutes (check the baking with the tip of a knife, the pumpkin should be melted).
- In a blender or salad bowl, purée the pumpkin.
- Add the hazelnuts, flat parsley, goat cheese and gorgonzola, breadcrumbs, egg, nutmeg and finally season. Mix well.
Realization and cooking of ravioli:
- Cut the ravioli dough into 4 equal portions. Flour the dough and the work surface and pass through the rolling mill several times to obtain a fine dough.
- Cut the dough into strips and fill it with stuffing at regular intervals (see advice above). Use a tbsp or piping bag.
- Close by folding the ravioli in half after brushing a little water over the edges. Set aside on a floured work surface.
- Bring a large volume of salted water to a boil and then plunge the ravioli into it.
- Heat a frying pan over medium heat with a little butter and olive oil.
- Ravioli are cooked when they rise to the surface of the water. With a skimmer, transfer the ravioli to the hot pan and sauté for a few minutes.
- Add the chopped parsley and roasted hazelnuts.
- Serve immediately in soup dishes with a little grated Parmesan cheese.