Pumpkin Ravioli with Maple Brown Butter and Kale

Nothing says fall comfort more than a big plate of pumpkin ravioli! Especially on these chilly nights. It’s a pumpkin pasta with a three cheese pumpkin filling, and all the warm spices. Sautéed with lacinato kale, maple brown butter, herbs, and a little grated manchego. Of course you can buy the pumpkin ravioli and just make the sauce but there’s something so extra special about homemade pasta. It’s hard to beat!

Ingredients

• 1 1/2 sticks butter
• 3 garlic cloves
• 1 bunch lacinato kale, trimmed
• 1/2 cup dry white wine
• 1/2 cup maple syrup
• 2 tsp. Sage leaves
• 2 tsp. thyme
• 1/4 cup grated manchego
• 1 lb. pumpkin ravioli

Directions

Bring a large pot of salted water to a boil.

In a large saute pan. Melt the butter over medium heat until it turns brown and nutty. Add in the trimmed kale, maple syrup and dry white wine. Season with salt and black pepper. Cook for just a couple minutes until the kale has wilted down.

Boil the ravioli in batches about 1-2 minutes or until they float. Then use a spider to transfer the ravioli into the sauce. Toss it together and let it cook for just a minute to get everything evenly coated. Season with salt and pepper.

Serve in big bowls and garnish with a little grated manchego and grated nutmeg.

Pumpkin pasta dough

• 1 cup pumpkin purée
• 2 eggs
• 5 cups flour
• salt and black pepper

Pumpkin Filling

• 1 can pumpkin purée
• 1/2 cup ricotta
• 1/2 cup grated pecorino romano
• 1/2 cup grated Parmesan
• 2 tsp ground cinnamon
• 2 eggs
• 1 tsp thyme
• 2 tsp honey
• Salt and pepper

Directions

Starting with the pasta dough in a stand mixer add the pumpkin puree and eggs. Mix together until smooth and then add in the flour and salt. Mix the dough for a couple minutes just until it starts coming together. Then dump it out onto a floured surface and knead until it’s smooth. Wrap it up in plastic wrap and let it rest for minimum 20 minutes.

For the filling, in a food processor with a metal blade, puree the pumpkin, cheeses, eggs, thyme, honey and cinnamon all together until smooth. Season with salt and pepper. Spoon into a piping bag or gallon plastic bag, and cut off the tip.

On a lightly floured surface, cut the dough into quarters and using a pasta machine or rolling pin. Roll the dough out into thin lasagna sheets. Working with one ball at a time and keeping the remaining wrapped up so it doesn’t dry out.

Pipe about 1 1/2 tsp dollops onto the pasta sheet about 1/2 inch apart. Cover with another sheet of pasta. Press the dough together around the filling so there’s no air gaps. Then cut into squares. Set them onto a floured rimmed baking pan and continue with the rest.