Pumpkin and Ricotta Ravioli with Sage Butter

I could just tell that the pumpkin in the food co-op box this week was perfect for Ravioli.  It was going to be sweet and dry, just perfect mixed with ricotta cheese for the filling.  I halved the pumpkin, scooped out the seed and baked it for about an hour.  When it had cooled down I mixed the pumpkin with ricotta and some nutmeg and ground black pepper.

I used 250 g 00 flour and 250 g semolina and 4 eggs for the pasta. For those who say life is too short to make your own pasta, I say life is too short not to.  Homemade fresh pasta is a completely different product to dried pasta.  It does take time, but the great news if you don’t have to go the gym.  It’s a real work out.

When I make pasta I’m inclined to get carried away with the sauce.  Not being a woman of moderation I think more is better – NOT so with pasta sauce. The experts say it should be about the pasta not the sauce.  It takes some getting used to but the more pasta I make the more comfortable I am letting it speak for itself.

I boiled the Ravioli for 3 minutes and poured over sage butter – Pefect.  The photos don’t do it justice.

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