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RAVIOLI WITH BROWNED BUTTER AND PECORINO




Source of Recipe


Italian Recipes Online






List of Ingredients



• For Pumpkin filling:
  
• 16oz can pumpkin
  
• 1/3 cup chopped chives
  
• Pinch ground nutmeg
  
• For ravioli dough:
  
• 3 cups all-purpose flour
  
• Pinch salt
  
• 4 eggs, lightly beaten
  
• 1 egg, lightly beaten
  
• For sauce:
  
• ½ cup butter or margarine
  
• Freshly grated pecorino or parmesan cheese
  
• Chives
  






Instructions



1. For filling, in a bowl combine pumpkin, chopped chives, and nutmeg. Set aside.
   
2. For ravioli dough, in a bowl stir together flour and salt. Make a well in the center. Add the flour beaten eggs. With a fork, gradually stir together the flour and eggs. Turn dough out onto a lightly floured surface and knead about 5 minutes or till dough is smooth and elastic. Cover and let rest for 5 minutes.
   
3. Divide dough into four portions. Roll out one portion of dough with a rolling pin or pasta machine till dough is a thin rectangle. Roll out another section of dough to a thin rectangle slightly larger than the first.
   
4. Place teaspoonsful of pumpkin filling at 2-inch intervals across the dough.
   
5. Brush dough between fillings with lightly beaten egg.
   
6. Press second sheet of dough between filling to seal.
   
7. Use a floured crimped pastry wheel to cut into squares. Cook ravioli in a large pot of boiling water about 4 minutes.
   
8. For sauce, in a saucepan heat butter over medium heat till light brown, pour over ravioli. Sprinkle with cheese and garnish with chives to serve.
   






Final Comments


Serves 4