The title rustic isn't an adjective to describe the taste of the food, but rather the shape. Even utilizing a biscuit cutter to shape my circular raviolis could not combat the organic form that the ravioli transformed into. I must admit this was only my third attempt at homemade ravioli. Making homemade pasta, though simple, can become a production. In order to ease or alleviate the task, I used pumpkin pie from a can to use in the ravioli stuffing. It made for the perfect ratio of sweet to savory goodness.
RECIPE: Serves 4 people generously for dinner
- 3 cups of all purpose flour
- 2 eggs
- 1/4 cup of olive oil
- 1/2 cup of water
- 1/2 teaspoon of salt
1. Beat the eggs in a large mixing bowl. Add oil, water, and salt. Mix them together.
2. Add flour one cup at a time, mixing throughly. By the third cup you may need to knead the dough by hand.
3. Once the dough is to the correct consistency, wrap in plastic and chill for 1 -2 hours.
- 1/2 cup of pumpkin pie
- 1/3 cup of ricotta cheese
- 1/3 cup of goat cheese
- 1/2 tablespoon of chopped basil
- 1/2 teaspoon of chopped sage
- 3 cloves of garlic finely chopped
- 1/2 tablespoon of salt
- olive oil
1. Coat a sauce pan in olive oil. On medium heat mix the pumpkin, basil, sage, salt, and garlic. Stir often.
2. Once the pumpkin and herbs have mingled, taste to see if you wish to add more spices, herbs or salt. Remove from heat.
3. Allow the pumpkin filling to cool. Combine with goat cheese and ricotta. Cover with plastic wrap and set in the refrigerator for 30 minutes.
4. Using a pasta roller or a rolling pin, roll pasta dough into a thin sheet. You may need extra flour for dusting so the dough does not stick. Cut the pasta into whatever shaped ravioli you like.
5. Dollop a small amount of the pasta filling onto the ravioli dough. Moisten the edge around the filling with water. Place the counterpart of your ravioli on top, encasing the filling. Press around the edges to ensure the two pieces stick together.
6. Bring water to a boil in a pot. Add ravioli one at a time. Once they have risen to the top, spoon them out and drain, about 4-6 minutes.
Sauce: This recipe was found here and I substituted sage for rosemary.
- 4 tablespoons of butter
- 1 tablespoon of chopped rosemary leaves
- 1/2 teaspoon of lemon juice
1. In a medium-sized sauce pan, melt butter and allow it to brown.
2. When a light brown foam gathers around the edge of the pan, remove it from the heat. Add rosemary and lemon juice then stir.
3. Plate ravioli and garnish with cheese.