Three Cheese Pumpkin Ravioli with Mushrooms and Kale and Maple Brown Butter

I am so excited for fall and all things pumpkin! This pumpkin ravioli is a perfect dinner when you have a little extra time on a Sunday and want to make the pasta! There really is nothing better than homemade pasta. Otherwise of course you can get store bought. There’s pumpkin puree, pecorino, ricotta and parmesan; so all the cheese and some pumpkin spice. Tossed in a maple brown butter with sage. It’s a beautiful plate for a cozy night by the fire!

Pasta dough

Ingredients

• 6 egg yolks
• 1 egg
• about 1 1/4-1/2 cups all-purpose flour
• pinch of salt
• 1 tsp. olive oil

Pumpkin Filling

• 1 cup pumpkin puree
• 1/2 freshly grated parmesan
• 1 cup ricotta
• 1/4 cup freshly grated pecorino
• 2 garlic cloves
• 2 tsp. ground cinnamon
• 1 tsp. grated nutmeg
• 1/2 tsp. ground ginger
• 1 egg
• salt and black pepper
• egg wash

Maple Brown Butter with Kale and Mushrooms

• 1 stick unsalted butter
• 1/4 cup. pure maple syrup
• 5-6 sage leaves
• 2 sprigs thyme
• 2 tbsp. olive oil
• 1 shallot
• 2 garlic cloves, peeled and minced
• 1 bunch of laminate kale, remove stems, chop
• 1 pint of crimini mushrooms
• 1/2 cup chicken stock

Directions

For the pasta dough– In a large bowl or on the counter, pour the flour into the bowl and make a well in the center. Pour the eggs into the center along with the olive oil and salt. Using a fork start by mixing in the center to mix the eggs then gradually go along the edges to incorporate more and more flour. Keep mixing it together until it’s a shaggy dough ball. Once it’s all incorporated, dump it out onto the work surface and start kneading it together with the heals of your hands. Knead for about 5-8 minutes until it’s a smooth ball. Wrap in plastic wrap and let rest in the for about 30 minutes on the counter. If longer place back in the fridge.

For the filling-In a small bowl combine the pumpkin puree, cheeses, garlic, spices, and egg all together and mix until it’s all smooth and combined. Then season with salt and pepper.

To roll out and assemble – Cut the dough in half and wrap the other one back up and set aside. Use a rolling pin and start to flatten it out. You can use a pasta machine if you wish otherwise you can roll it out. So roll it out to about 1/8 inch where you can almost see through it. Or on the machine it’s a 6. Roll it out to a long rectangle and then cut it in half placing one above the other. Egg wash the bottom one. Using the cutter dock the pasta to get an outline of how many raviolis. Then drop teaspoons of the filling about 1 inch apart. Place the other pasta sheet on top of the bottom one and press it down removing all of the air pockets. Then use the cutter to cut them all out and continue to press the dough together. Place on a floured sheet pan, and continue with the rest of the dough. Keep gathering the scraps up and rolling them out too.

Bring a large pot of salted water to a gentle boil over medium heat.

Once all the raviolis are assembled, in a large skillet with olive oil start to sauté the mushrooms with the shallots and garlic. Season with salt and pepper. Once the mushrooms start to brown add in the trimmed chopped kale with the chicken stock and let that cook down.

Then in a small sauce pan melt the butter down over medium low heat, just until the bottom starts to turn brown. Use a spoon and spoon the foam off the top. Once it’s slightly brown it should smell nutty and beautiful. Add the chopped sage, maple syrup and thyme. Season with salt and pepper

Once everything is going cook the raviolis in small batches not to bring down the water temperature. Cook for about 30 seconds to 1 minutes until they float. Once they float use a slotted spoon and remove to place in the pan with the kale and mushrooms. Once they are all cooked pour the brown butter over the top and toss everything together. Grate some parmesan over the top and serve!!