Hands down, my favourite type of pasta is pumpkin ravioli. It’s sweet, creamy, and savoury all at the same time. Since we still had some pumpkin puree lying around in the fridge (that stuff goes far!) we decided to try our hand at making some. We don’t own a pasta maker so we had to do it the old fashioned way – with just a rolling pin, pasta cutter, and a whole lot of patience.
We used this recipe, for the filling and the dough. Although, I’d probably quarter the filling recipe next time (we had way more filing than we could ever need). We also only used 2 out of the 3 pasta dough balls (2 balls made about 4-5 large servings).To go with the pasta, we made a brown butter sauce like the one mentioned in the recipe, using a 1/4 cup butter, 2 sprigs of fresh rosemary (chopped) and about a 1/2 tbsp of dried thyme. We coated the pasta with the sauce and divvied it up into 4 generous servings (best leftovers ever).
Making homemade pasta is not difficult, but it takes a bit of time. We made this recipe after a long day of work/school (we were really in the mood for a carb party as you can probably see) so the quality slipped a bit. If we were to make it again, I think we would do it on a weekend afternoon, when we could take the time to make the dough really thin and the shapes more uniform. I’d also like to experiment with different fillings – mushroom, sausage, ricotta, spinach – there are so many delicious options!