Homemade  Pumpkin & Ricotta Ravioli 

DIRECTIONS:
 

Making the Pasta

1. Add the two flours and salt to a food processor and pulse until well combined. Next add the four eggs + extra egg yolk and olive oil. Pulse about 10 - 12 times, or until the mixture comes together in a crumbly dough. 
    

2. Remove the dough from the processor and place on a lightly-floured surface and form it into a ball with your hands. Knead the dough for 7-9 minutes until it is smooth and elastic. (If the dough seems wet or sticky, just add in some extra flour. 
    

3. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 60 minutes.

Preparing the Filling: 

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1. Preheat the oven to 190 degrees (C). While your pasta is resting cut the ends off your butternut squash and remove the skin. Next cut it in half and scoop out the seeds. Roughly chop your squash into 1 inch cubes and place on a baking tray lined with baking paper. Add the two garlic cloves to the tray (with their skin on) and drizzle everything lightly with olive oil. Toss everything together and place in the oven for 30 minutes (until soft and golden) then set aside to cool. 
    

2. Once your pumpkin has cooled place it in your food processor with the your ricotta, lemon zest, salt, pepper, olive oil and the roasted garlic by squishing it between your fingers to remove it from its skin. Blend the mixture until it is smooth and silky. Then place in the fridge until you are ready to use it.

Preparing our Ravioli: 

1. Once your pasta has rested for an hour and you have prepared your filling mixture you are ready to assemble. Begin by cutting your pasta dough into four pieces and re-wrapping three of the pieces until you are ready to use them (this stops the pasta from drying out). 
    

2. Set up your pasta machine, clamping it to a table or countertop and set the dial to its widest setting. Take your first ball and slightly roll it out on a floured surface using a rolling pin. If the dough seems too wet you can add a sprinkle of flour. Next feed the flattened sheet of pasta through the machine. Do this at least 2 times before moving onto the next setting. Repeat this process making your way from the thickest setting to one of the thinnest settings. You’ll know the pasta is thin enough when you can see your hand through the sheet. 
    

3. Once the sheet is thin enough place it on a floured surface and cut it in half. As a good guide I slightly pressed my jar (or your ravioli cuter) along one of the pasta sheets to help with my portioning of the filling. Once you have worked out how many raviolis you can fit on one of the sheets careful place the filling in the middle of each stencilled circle (you can be quite generous with the filling (maybe 2 tsp of mixture). With a brush or your finger carefully wet the edges of your circles to help the second pasta layer stick. 
    

4. Place the other strip of pasta directly on top. Before cutting, gently press on the dough around the filling to eliminate any excess air. Using your jar (or ravioli cuter) cut your raviolis, making sure that the filling mixture is in the middle of the circle. To seal the raviolis use a fork and press around the edges of the ravioli. When you have made your first batch place on a tray with baking paper and cover with a wet towel to prevent them from drying whilst you make the others. 

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Cooking and Serving: 

1. While your large pot of generously salted water is coming to a boil place your butter and sage leaves into a pan on a medium heat. Cook the mixture for 5 minutes until the butter goldens and the sage becomes fragrant. Add fresh cracked pepper and sea salt then set aside. 
    

2. Carefully place your ravioli into the pot and cook for 2-3 minutes. They should rise to the top by the time they are ready. Once cooked, drain with a slotted spoon and place in the serving dish. Top with the burnt butter and sage sauce, toasted pine nuts and freshly grated parmesan!