My standard fresh pasta recipe is Lidia Bastianich's from her book Lidia's Italian Table. It is simple, delicate and comes out perfect every time I've made it. I use my Kitchen Aid Mixer or the initial blending and then add the pasta roller attachments when it is time to roll it out. When possible, I like to use farm fresh eggs (the fresher the better) that we buy at the Crescent City Farmer's Market. Click here for my step by step instructions for making fresh pasta, Pasta all'Uovo, Basic Egg Pasta.
Once you have gotten to the point in the dough recipe where you "Roll the dough into a smooth ball. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 1 hour at room temperature, or up to 1 day in the refrigerator, before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.", you can now make the filling while the dough is resting.
Makes 6 generous servings
For the filling:
16 oz. ricotta cheese (about 2 cups)
16 oz. pumpkin puree
1 teaspoon Kosher salt
Freshly grated nutmeg
For the sauce (to dress about 1/3 of the ravioli):
1 stick unsalted butter
20 sage leaves (plus additional for garnish, if desired)
Handful Almond Slivers
1/4 cup pine nuts
The pine nuts and almonds are a garnish and need to be roasted/toasted until they darken slightly, be careful not to burn them. Once you've done this, grind about 2/3 of the mixture, leaving the other third whole, combine the two and set aside until you're ready to garnish.
To prepare the ravioli, bring a large pot of salted water to a boil. Boil for about 5 minutes, in batches, pushing the ravioli back down into the boiling water with a wooden spoon as it floats to the top. Drain the ravioli and set aside.