Description
We ate this meal three days in a row. At first I just didn't ravioli, because I first used the form, not slept to her the flour properly and put too many toppings. For dinner that day we ate strange shape homemade pasta with a sauce of pumpkin and ricotta. (By the way, still tasty). On the second day, the ravioli came out quite nice, but it was too late and dark to get decent photos. But in the third everything went well, D even say that I have achieved perfection in this dish. Interestingly, these ravioli are not bothered for three days. D loves all sorts of pasta in General, little Grisha like the sweet taste of pumpkin, Gonzale liked the crispy sage leaves, and for me, a special pleasure was a criminal watering ravioli with melted Golden butter.
Ingredients
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Pumpkin
500 г
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Salt
1 ч. л.
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Ricotta
300 г
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Nutmeg
1/2 ч. л.
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Butter
250 г
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Sage
1 пуч.
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Flour
600 г
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Chicken egg
6 шт
Cooking
1. Mix the flour with a teaspoon of salt in a large bowl. Make a well in the flour and break in the eggs. With a fork, beat eggs and gradually incorporate the flour until forming a doughy mass. If the dough is too dry, add a little water (literally pokupaite on it) and if it's too sticky - add a little flour. You can do half portions of the test (300 flour + 3 eggs, then repeat with the remaining flour and eggs), to make it easier to knead the dough.
2. Remove the resulting mass onto the work surface, lightly floured, and knead to form a smooth, elastic and non sticky dough, about 10 minutes. Wrap the pastry in clingfilm and leave to rest for at least 30 minutes or up to 4 hours.
3. Sprinkle the pumpkin with salt and bake in the oven at 200 C for about 40 minutes until soft. Check the readiness with a fork.
4. While preparing the pumpkin, put the ricotta in a colander, the laid gauze to glass excess fluid.
5. When the pumpkin is ready, cool it slightly, remove the flesh with a spoon, mix with rikoto, add nutmeg, a little salt and pepper and give everything a good stir.
6. Roll out the dough using machine or pasta rolling pin into long rectangles and put one of them in the form of ravioli, dusted with flour. Press the dough to the form to create a small hole for the stuffing.
7. Fill holes with stuffing (only without the slides, not to the top, otherwise the filling will spread on the test). Brush the dough around the filling with water and cover with another layer of dough. Roll top with rolling pin to form ravioli.
8. If there is no form, just put a layer of dough on the floured work surface and spread the stuffing a teaspoon in two rows at a distance of approximately 5 cm, leaving 2 cm side. Also lubricate the dough around the filling with water, cover with the second layer and cut into squares. No forms to mold ravioli is even easier, but they are not as beautiful, I think.
9. For the sauce, melt the butter over medium heat. Add sage leaves and cook, stirring, 4-5 minutes, until the leaves become crispy and the butter has gained a Golden color. Do not deviate from the pans, and butter and sage can burn very quickly. 10. Cook half the ravioli in salted boiling water (5-8 minutes). Remove them with a slotted spoon and place on plates. Repeat with remaining ravioli. Pour butter sauce with sage leaves.
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