9
ENGLISH
Pumpkin-Sage Ravioli
with Browned Butter and Pecans
1 recipe Basic Egg Pasta
1 can (15 oz [445 mL])
pumpkin
1
/
4
cup (60 mL) packed
brown sugar
1 tsp (5 mL) ground
sage
1
/
2
tsp (2 mL) salt
1
/
4
tsp (1 mL) black
pepper
1
/
4
tsp (1 mL) ground
nutmeg
6 tbs (90 mL) chopped
pecans
6 tbs (90 mL) butter
Prepare pasta dough; let rest.
In medium bowl, combine pumpkin, sugar, sage, salt,
pepper, and nutmeg; refrigerate until ready to fill ravioli.
Follow directions in “To Prepare Pasta Sheets,“ “To Use
Ravioli Maker Attachment“ and “Cooking and Storing
Ravioli.“*
On baking sheet, place pecans in single layer. Toast in
oven at 350°F (180°C) for 5 to 7 minutes, or until golden
brown and aromatic. Meanwhile, in heavy 1 qt
(950 mL) saucepan over medium-high heat, heat butter
until golden brown. Serve hot butter over cooked ravioli
and top with pecans.
Yield: 6 servings (12 to 15 ravioli with 1 tbs [15 mL]
butter and 1 tbs [15 mL] pecans per serving).
Per serving: About 510 cal., 13 g protein, 67 g carb,
21 g total fat, 9 g sat fat, 170 mg cholesterol, 550 mg
sodium.
Basic Egg Pasta
4
large
eggs
(
7
/
8
cup eggs
[208 mL])
1 tbs (15 mL) water
3
1
/
2
cups (830 mL) sifted
all-purpose flour
1
/
2
tsp (2 mL) salt
Place eggs, water, flour, and salt in mixer bowl.
Attach bowl and flat beater. Turn to Speed 2 and
mix 30 seconds.
Exchange flat beater for dough hook. Turn to
Speed 2 and knead 2 minutes. Remove dough from
bowl and hand knead for 1 to 2 minutes. Cover with
plastic wrap and let dough rest for 15 minutes. Divide
dough into 4 pieces before processing with
Pasta Sheet Roller Attachment.
Follow cooking instructions in “Cooking and Storing
Ravioli.“
Yield: 1
1
/
4
pounds (565 g) dough.
*For very moist fillings, such as pumpkin, pasta roller
setting 4 works best, and ravioli should be cooked
immediately after filling and drying.
