How to Make the Ravioli Filling

Step 1. Roast the Pumpkin

Preheat the oven to 400ºF. Prick the pumpkin with a fork before roasting to help evaporate the moisture. Place the pumpkin directly on the oven rack and roast until tender when pierced with the tip of a knife (45 to 50 minutes).

 

Step 2. Process the Pumpkin

When the pumpkin is cool enough to handle, scrape the flesh from the peel; transfer to a food processor and process until smooth.

 

Step 3. Combine Ingredients

Transfer the pumpkin puree to a bowl. Add the egg yolk, cheese, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.

 

How to Make the Ravioli Dough and Assemble

Step 1. Roll out the Dough

Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch thick, then fill and cut the ravioli (see related tip).

 

Step 2. Make the Clarified Butter

Pour the clarified butter into a small frying pan and place over low heat. Add the sage leaves and heat until the butter is saturated with the flavor of the sage (3 to 4 minutes). Remove from the heat and cover to keep warm.

Tip: To make clarified butter, in a fry pan over low heat, melt the butter. When it stops sizzling and the solids begin to separate and rise to the surface, skim off and discard the solids. The clarified butter should be golden in color. Watch it carefully to prevent it from getting too dark, which can happen in an instant; turn off the heat if it begins to darken too much before you have removed all the solids. Pass the clarified butter through a fine-mesh sieve lined with cheesecloth or a coffee filter to extract any solids that remain.

 

Step 3. Add Ravioli to Boiling Water

In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt, gently drop in half of the ravioli and cover the pot.

 

Step 4. Cook the Ravioli

When the water returns to a boil, uncover and cook, stirring gently occasionally and reducing the heat as needed to prevent the ravioli from knocking against one another and breaking. The total cooking time should be 3 to 5 minutes.

Tip: To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner tastes tender, the pasta is done.

 

Step 5. Transfer Ravioli to a Serving Bowl

Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist and transfer to a warmed, large shallow serving bowl; cover the bowl to keep the ravioli warm. Repeat with remaining ravioli.

 

Step 6. Add Sage Butter and Serve

Drizzle the sage butter over the ravioli and serve immediately. Pass the cheese at the table. Serves 4.

Adapted from Williams-Sonoma The Pasta Book, by Julia della Croce (Weldon Owen, 2010).