Smashing Pumpkins Ravioli with Halloween Pasta






Smashing Pumpkins Ravioli today! This is the HALLOWEEN EXTREME PASTA edition. 

.

I colored the pasta dough with black squid ink, turmeric, and tomato paste to get a little more into the spooky spirit. 

.

The filling is butternut squash puree with ricotta, parmesan, egg, and a dash of nutmeg. 

I had to do this in a decadent brown butter sage sauce because pumpkin goes with it so well. Then, I topped it with some parsley, pomegranate seeds, pumpkin seeds, and toasted breadcrumbs. It was perfect, warm and comforting for this gloomy day in LA!

.

Smashing Pumpkins Ravioli

Pumpkin filling: 

  • ⅔ cup Butternut squash puree
  • 1 cup (262g) ricotta
  • ¼ cup (22g) Parmesan cheese, grated
  • 1 egg
  • dash of nutmeg
  • salt and pepper

Mix all filling ingredients together. (Can do this a day ahead.) I roasted butternut squash for 30 minutes at 425 F, then pureed it with an immersion blender. When it was cool, I added the other ingredients.



Fresh pasta:

  • 150g semola
  • 150g flour
  • 3 eggs
  • 3 small pinches of salt
  • 3 tsp. olive oil

Mix together and knead 5-10 minutes or dough is very smooth. Add splash of water if needed. Let dough rest, covered in plastic wrap for 30 minutes. (Can do this a day ahead)


Then, roll out thin and cut into square. Fill with 1 tsp. of the pumpkin filling. Pinch or use water to adhere dough together. See video to see how it's folded.  Use extra semola flour to dust work surface to prevent sticking. Cook for 4-5 minutes in salted, boiling water. Then, toss into brown butter sage sauce. 



Sage brown butter:

  • 4-5 leaves sage
  • 2 Tbsp. butter
  • Pinch of salt

Melt butter with sage leaves until butter turns golden brown and smells like hazelnut. Stop when it turns a nice golden brown color- not too dark. (See second picture). Take it off the heat.  Reheat sauce and toss with cooked pasta and some pasta cooing water before serving. 


I was extra and topped the raviolis with parsley, pomegranate seeds, toasted garlic breadcrumbs, roasted pumpkin seeds, and parmesan. 


More Halloween Food Ideas: 







View this post on Instagram

Smashing Pumpkins Ravioli today! This is the HALLOWEEN EXTREME PASTA edition. (Not a Blue Zones recipe) . I colored the pasta dough with black squid ink, turmeric, and tomato paste to get a little more into the spooky spirit. . The filling is butternut squash puree with ricotta, parmesan, egg, and a dash of nutmeg. . I had to do this in a decadent brown butter sage sauce because pumpkin goes with it so well. Then, I topped it with some parsley, pomegranate seeds, pumpkin seeds, and toasted breadcrumbs. It was perfect, warm and comforting for this gloomy day in LA! . Smashing Pumpkins Ravioli . Pumpkin filling: ⅔ cup Butternut squash puree 1 cup (262g) ricotta ¼ cup (22g) Parmesan cheese, grated 1 egg dash of nutmeg salt and pepper . Mix all filling ingredients together. (Can do this a day ahead.) . Fresh pasta: 150g semola 150g flour 3 eggs 3 small pinches of salt 3 tsp. olive oil . Mix together and knead 5-10 minutes or dough is very smooth. Add splash of water if needed. Let dough rest, covered in plastic wrap for 30 minutes. (Can do this a day ahead) . Then, roll out thin and fill with the pumpkin filling. Pinch or use water to adhere dough together. Use extra semola flour to dust work surface to prevent sticking. Cook for 4-5 minutes in salted, boiling water. Then, toss into brown butter sage sauce. . Sage brown butter: 4-5 leaves sage 2 Tbsp. butter Pinch of salt . Melt butter with sage leaves until butter turns golden brown and smells like hazelnut. Take it off the heat. Reheat sauce and toss with cooked pasta and some pasta cooing water before serving. #pasta #pastalover #pastarecipe #pumpkin #halloween #ravioli #pastaporn #vegetarian #vegetarianfood #homemadepasta #fallrecipes #fallflavors

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on


This post contains affiliated links. Please read my disclosure page. 

Comment with Facebook

Comments