- 2 cups all purpose flour
- 1 cup semolina flour
- 4 eggs
- Olive oil
- Crack eggs into a food processor, add nice pinch of salt and splash of olive oil, mix quickly.
- Add flour to processor and pulse until dough starts to pull away from the sides of the bowl.
- Dump the dough out onto a floured board and roll into a ball, cover in plastic wrap and let rest for 30 minutes.
- Take a little piece of dough and start pressing it using your pasta machine at no.1
- Keep pressing the dough making it thinner each time by moving to no 2, 3 then 4 and finally 5.
- Flour the noodles and place them on a tray covered with corn meal so they wont stick to each other.
- 1 1/2 cups pumpkin puree
- 1 cup ricotta cheese
- 2 tsp fresh sage, chopped
- 2 tsp fresh rosemary, minced
- 1/2tsp freshly grated nutmeg
- sea salt and fresh cracked black pepper, to taste
- In a medium bowl mix pumpkin, ricotta, sage, rosemary, nutmeg, salt and pepper and set aside.
- 1/2 cup hazelnuts, skinned and roughly chopped
- 8 Tbs unsalted butter
- 1-2 Tbs good quality balsamic vinegar
- salt and cracked pepper, to taste
- freshly grated Parmesan, for topping
- In s pan over medium-low heat, melt the butter.
- Add the chopped hazelnuts, and cook for 3-5 minutes, stirring occasionally, until the butter turns a rich golden brown.
- Turn off the heat and season with salt and pepper.
Putting it all Together
- Lay out a pasta sheet, spoon half-teaspoon sized dollops of filling in a row along one side of the sheet, about 1/2 1 inch apart.
- Lightly brush the edges of the pasta, and in between the dollops of filling, with water.
- Fold the sheet of pasta lengthwise over the fillings, and press down around each one.
- Cut out the ravioli with a press, pastry cutter,or a pizza wheel.
- place the ravioli on a tray dusted with corn meal.
- Repeat steps 1-5 until all pasta sheets have been processed.
- Bring a large pot of salted water to a boil.
- Drop 8-10 ravioli at a time, and cook for 25minutes, or until al-dente (time will vary depending on how thin your pasta is an the size of the ravioli).
- Remove finished ravioli with a slotted spoon ans drain off the excess water.
- Repeat steps 8 & 9 with remaining pasta.
- Add the ravioli to the pan with the browned butter. Toss to coat, and drizzle lightly with balsamic vinegar.
- Serve hot with freshly grated Parmesan.
Based on recipe found on willcookforfriends.com