How to Make RavioliThe debate over where pasta originated is far from resolved, but one thing's for certain: Both China and Italy can boast their fair share of traditional noodle and pasta dishes. It's generally accepted that layered pasta dishes like lasagna originated in Italy. But both China and Italy have stuffed pastas (ravioli in Italy, wontons in China) as well as long noodle dishes. The common belief that Marco Polo brought these concepts to Europe from China is debunked by historical Italian pasta references predating his journey. But no matter where the idea originated, learning how to make ravioli is a skill that can bring the whole famiglia together.
-Hi everyone, I'm Judith. Well today, we'll be making Pumpkin Filled Ravioli, a very impressive dinner dish making it from scratch shall I say. So, the ingredients you will need for this is 2 cups of all-purpose flour; 3 slightly beaten eggs; a dash of salt; 3 tablespoons of butter; a dash of salt; 3 tablespoons of ground amaretti cookies or almond biscotti; dash ground nutmeg; dash of ground saffron; a dash of ground cloves; dash of ground cinnamon; a dash of ground red pepper; 1 bay leaf; 2/3 cup of canned pumpkin; 1/3 cup of grated Parmesan cheese; 2 tablespoons of soft bread crumbs; 8 ounces of porcini mushrooms or other mushrooms that you have, sliced; 1/4 cup of butter; 1/4 cup of grated Parmesan cheese; Fresh basil sprigs; and Shredded Parmesan cheese as extra. Alright, so first things first. Let's do our ravioli base, our pasta base. So, in a food processor, we're gonna add our flour in there, our eggs and our salt. Now, if you don't have a food processor, and you're doing it by hand that's absolutely fine, all you gonna do is get your flour into mound on your surface, on your board. You're gonna make a little well. You're gonna have a little hole in the middle and then you're gonna add in your eggs into that and your salt, and then you're just gonna put the flour on top of the eggs and knead into a dough, and it's gonna be quite thick, but you're gonna do by hand that's fine. Today, we're relaxing a little bit. I'm gonna do in the food processor. So, in there goes and we're just gonna pulse that until a ball forms. So, that should now have become more of a dough like consistency, yes, it has should be thick and formed a bit of a ball like we have there. Yes, very good, just what we wanted. Be careful there. So, we're gonna put that into a bowl, and we're gonna let it rest covered for about 30 minutes. All right, so while our dough is resting, let us do our pumpkin filling. So, we're gonna add in our 3 tablespoons of butter, our amaretti biscotti, whatever you're using, and your bay leaf in there too. Let that melt down. So butter is melting in there and now we're gonna add in our salt and all of these lovely spices, so saffron, which is one of the most expensive spice, but just gives such a wonderful flavor and color. We have our red pepper, our cloves, our cinnamon, and our nutmeg going in there, and we're just gonna heat that for about 1 to 2 minutes until that heats through and that smell of all those beautiful spices is gonna go great with our ravioli. So, once that's heated up for about a couple of minutes, let's turn off the heat. Let's discard our bay leaf. We can fish it out, oops, where's that. Wonderful, oh, that's looking very good right now. And now, we're gonna add in our pumpkin, our bread crumbs, and our parmesan cheese, and we're just gonna stir that in to all those 1 wonderful flavors. That is gonna make such a beautiful filling for our ravioli. So, we can set that aside, and we'll get our ravioli dough back in here and we'll flatten it out. So, we pour ravioli dough back. That's been sitting out for 30 minutes. So, we're gonna flour our work surface, and we are going to roll out our ravioli dough, wanna we get it nice and thin. So, once you've rolled out your ravioli dough into much of a rectangles as you can about 30 x 10 inches and as much as possible wanna get it nice and thin, and we're gonna now cut it in to squares. Obviously, it does take a little bit of work to do that, you know, the dough is gonna be stiff with the eggs in the flour. So, it's gonna take a little bit of time, but I'm telling you, a worth to wait, so what we're gonna do now is gonna cut our dough into squares, about 2 x 2 inches, so as best you can, we're just gonna cut a long into little squares, and we're gonna repeat this with the rest of our dough. So, same thing, just more of 2 x 2, and we'll cut them up. So, once our ravioli are cut into squares, we're now gonna add the filling, so using about 1/2 teaspoon of our mixture, we're gonna put that into the center of one of our ravioli doughs. Then, we're gonna just moisten it the outside edges with some water or with egg, whatever you prepare. Well then gonna get another one of our ravioli squares, and we're just gonna place it on top. Obviously, they are not all be matching, but we'll just moisten that down with our fingers so that the 2 doughs come together like so and there you go, there you have your little ravioli. So, we're gonna repeat that process with all of our ravioli squares. So 1/2 teaspoon in the center. Moisten the outside, another one on top of that as best as possible, and then we're just gonna flatten the outside edges with the fingers. Alright, so we'll keep going with that. Alright, so, all of ravioli has now been filled with our pumpkin mixture looking great. I can't wait to put this in the boiling water. So, we're just boiling a large put of water right here. Once it comes to boiling, you can add our ravioli. Now, these are gonna cook about 6 to 8 minutes. You want them cooked through, but also you want them still a little bit firm, al dente, so we'll pout those in, and they're done, then we're just gonna drain them and set them aside. Okay, as our ravioli is cooking, let's whip up or sauce, so what we're gonna do is add our remaining butter in our pan, and once that's melted, we're then gonna add in our mushrooms, and obviously add in your mushrooms of choice, whatever like best, and we're gonna cook this until they're golden brown and the butter has browned. Alright, so our pumpkin ravioli is done. We've drained it in a colander. So, it's nice, fresh, soft, still a little bit al dente and firm, and what we're gonna do now is add this lovely buttery mushroom sauce into it on the top, got a lot lovely butter on there, and then we'll add in 1/4 cup of our parmesan cheese, give that a good stir, so it covers all the ravioli. Oh, that looks good. And then, let's transfer that to a bowl. So, that cheese is gonna melt in just beautiful. It's nothing like fresh ravioli and this is a great run for the vegetarians of course, one more in there. Fantastic and then last but not the least, we're just gonna garnish that with a little bit of our fresh basil leaves, in there goes, oh that's just gonna smell wonderful. It all ready smells great, the pumpkin, the mushroom, and then we're just gonna sprinkle some of that extra shredded parmesan cheese on top. There you go and that is how you make your pumpkin filled ravioli.
What You'll Need
- 2 cups all-purpose flour
- 3 slightly beaten eggs
- Dash salt
- 3 tablespoons butter
- Dash salt
- 3 tablespoons ground amaretti cookies or almond biscotti
- Dash ground nutmeg
- Dash ground saffron
- Dash ground cloves
- Dash ground cinnamon
- Dash ground red pepper
- 1 bay leaf
- 2/3 cup canned pumpkin
- 1/3 cup grated Parmesan cheese
- 2 tablespoons soft bread crumbs
- 8 ounces porcini mushrooms and/or other mushrooms*, sliced
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
- Fresh basil sprigs
- Shredded Parmesan cheese
Step By Step
To prepare ravioli dough, on a clean surface, shape flour into a mound and make a well in the center. Put eggs and dash salt in well. Using your hands, mix carefully and incorporate all of the flour (mixture will be stiff). Knead until smooth and elastic. (Or with a steel blade in a food processor bowl, combine flour, eggs and dash salt. Cover and process just until the mixture forms a ball.) Cover and let the dough rest for 30 minutes.
For pumpkin filling, in a small saucepan, melt the 3 tablespoons butter. Add ground cookies, bay leaf, dash salt, nutmeg, saffron, cloves, cinnamon, and red pepper. Heat for 1 to 2 minutes, stirring until combined. Remove from heat. Remove and discard bay leaf. Stir in pumpkin, the 1/3 cup Parmesan cheese and the bread crumbs. Cool.
On a lightly floured surface, roll out ravioli dough to a 30x10-inch rectangle. Cut into 72 two-inch squares. Spoon a rounded 1/2 teaspoon of filling onto one square of dough; moisten edges, then top with another square of dough, pressing edges to seal. Repeat with remaining dough and filling. Cook in boiling water for 6 to 8 minutes or until pasta is cooked, but firm. Drain ravioli. Keep warm.
Meanwhile, for mushroom sauce, in a large skillet, cook mushrooms in the 1/4 cup butter until mushrooms are golden and butter is lightly browned.
To assemble, add cooked ravioli and the 1/4 cup Parmesan cheese to mushroom sauce. Toss carefully to coat. Garnish with basil and shredded Parmesan cheese. Makes 6 to 8 servings.
If using dried mushrooms, soak the mushrooms in enough warm water to cover for 30 minutes. Rinse; squeeze to drain mushrooms thoroughly. Discard tough stems. Slice as desired.
Though marinara is often considered the traditional go-to pasta sauce of modern times, it's actually a fairly new addition to the pasta world. Europe wasn't introduced to tomatoes until the plants were brought back from the Americas. Similarly, ravioli weren't always filled with just meat or cheese--there were also be sweet varieties filled with fruit and nuts.