“Here and Now” Pumpkin + Sage Homemade Ravioli
So good you won’t believe you made it.
We-made-pasta!!!
And it turns out it's easier than we thought and more delicious. We kept telling each other: It’s pasta from a restaurant! Yes, it's that good!
Book 60 minutes for you and your partner, play some Italian music, and amaze yourselves by making home-made pasta together!
Bring it all together: The recipes, the book, and the music.
🍝🎃 INGREDIENTS 🍝🎃 (serves 4)
HOMEMADE RAVIOLI
2 cups flour
3 eggs
1 tbsp olive oil
1 tsp salt
SAGE & WALNUT SAUCE
1 can of poured pumpkin (½ cup)
2 tablespoons olive oil
1 tablespoon light brown sugar
Salt and black pepper
½ teaspoon freshly grated nutmeg
8 tablespoons unsalted butter (we use dairy-free)
9 fresh sage leaves, finely chopped
3 tablespoons crushed walnuts
Balsamic vinegar, to serve
🥘 COOKING INSTRUCTIONS 👩🍳 👨🍳
HOMEMADE RAVIOLI (without a pasta machine)
Step 1.
Clean your surface and add flour onto it.
Step 2.
Make a hole in the middle of the flour (without touching the surface)
Step 3.
Add the eggs to the area you have created a hole.
Step 4.
Using a fork mix the eggs with the flour. Do this from the inside out.
Step 5.
Add olive oil and salt. Continue mixing until the mixture feels dough-like.
Step 6.
Knead the dough for 10 minutes.
Step 7.
Once the dough feels ready — you can test this by touching it with one finger and if the dough bounces back on its own you know it is ready; wrap the dough in film paper and let it rest for 30 minutes at room temperature.
Step 8.
Sprinkle flour onto a clean surface. Then cut the dough in half.
Step 9.
Use a rolling pin to flatten the dough. You know the dough is ready when you can see your hand through the dough. If the dough begging to shrink that means gluten has activated. Stop rolling it and let it sit for a couple of minutes. If you have a pasta machine use it and consider yourself blessed 😉
Step 10.
Cut pasta into small lines and then into squares. If you have a pasta cutter then you are my hero.
THE SAUCE
Step 1.
Heat the butter, sage, and walnuts in a medium skillet over medium-high heat. Stir occasionally. The butter should become brown in about 5 minutes.
Step 2.
Add the reserved 1/2 cup of pumpkin
Step 3.
Add nutmeg and a pinch of salt.
Step 4.
Mix all together and then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth.
Serve ravioli with sauce and top with ravioli and a drizzle of balsamic vinegar. Sprinkle some fresh sage over it.
Bon Appetit!
Book Pairing
Our favorite quote:
Being truly here is very important. Fortunately being here is not a difficult thing to accomplish. It is enough to breathe and let go of thinking and planning. Just come back to yourself, concentrate on your breath, and smile. — Thich Nhat Hanh
Playlist recommendation:
