SO, I know what you’re going to say. Oh, look who’s decided to return to earth and all that. I get it. You missed me. Fair. Sometimes I miss me too.
And I timed this perfectly, because I felt I needed to pair the sadness of my absence with a dark, complex recipe.
I know. Genius.
Truthfully, I am just behind on my whole life and am still posting halloween recipes.
Honesty is hard. There’s wine for that. Truth Serum.
Pumpkin and Mascarpone Filled Black Ravioli
- 4 1/4 cups tablespoons flour
- 6 egg yolks
- 4 whole eggs
- 2 tablespoons olive oil
- Pumpkin, 2 cans
- pinch of cinnamon
- pinch of cloves
- pinch of nutmeg
- 2 containers mascarpone cheese
- salt and pepper, to taste
- black food coloring
- 1 stick of butter
- ½ cup heavy cream
- egg wash, 1 egg and a little milk
Combine eggs, yolks, and olive oil until combined. Add flour (food processor), pulse til combined. Hand knead dough for 2 minutes. Rest for 2 hours before rolling out.
Mix pumpkin, cheese, and spices. Taste for seasoning and adjust as necessary. Refrigerate the mixture until cooled and ready to use.
Using a pasta machine, roll out your dough into long sheets and scoop 1/2 tsp of the chilled filling in 1 inch intervals, giving you room to seal the edges.
Brush a little egg wash around the edges of the filling and cover with another sheet of pasta. Seal the ravioli sheets carefully, making sure no air bubbles get trapped inside. Boil the ravioli for 4 minutes, or until pasta is al dente.
For the sauce, brown the butter and sage in a saute pan. Remove from heat and add the cream. Toss pasta in sauce and serve.
Forgive me for my temporary absence!