Herby Pumpkin Ravioli

A few days ago the weather came in. Foot upon foot of wintry fluff. Weighty and slowing of everything buried beneath it. There are a lot of people in this city who are motivated by the snow, who want to immediately envelop themselves in it. And though I consider myself a winter outdoorswoman as well, I have to admit that when the snow comes, I see it and immediately want to surrender. As in, it snowed, so I guess I'll throw on a second kettle for another french press, it seems like a reading indoors kind of day. It usually takes other people to motivate me to go outside, but whenever that happens I'm always happier in the end. When it snowed, Heidi, my housemate, dragged me out in it for a hike with the promise of a big homecooked meal at the end of the day. It often takes a little cajoling with me.

But isn't it lovely?

Neff's Canyon, Salt Lake City, UT.
Homemade herby pumpkin ravioli might be the best thing a person can eat at the end of day spent outside in the snow. Unless you're not a vegan. Then I would say braised shortribs in a stew of tomatoes, garlic, and potatoes might be the best. But Heidi encourages me to give animals a little break. And homemade ravioli doesn't really feel like I'm missing out on anything, anyway.

I want to get an iPhone. Pretty much for these filters. I needed to get that off my chest.

Oh pumpkin.

Oh herbs.

Have you ever made your own pasta? Have you worked much with semolina flour? I can tell you now that unless you're extremely patient to begin with, you probably will experience one or more meltdowns in the process. Especially if you're hungry. It is pretty labor intensive.

But worth it! Don't you dare give up.

After rolling out the dough and cutting the ravioli with a biscuit cutter (or glass cup), you dollop a circle with pumpkin cashew goodness, and pinch around it another semolina circle. Don't worry, the recipe will make more sense. I'm just trying to get you pumped.

Onions, garlic, olive oil, and more fresh herbs make a simple sauce. We used fresh rosemary and oregano, thyme, and sage.

Salt, pepper. Enjoy!


Herby Pumpkin Ravioli Recipe
adapted from the Mother Nature Network

Filling:

1 cup canned pumpkin (or roasted and pureed)
2 tbsp butter substitute (unless you aren't vegan, then use butter... by all means)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cumin
black pepper to taste
a dash of salt to bring out the flavors
1/4 cup ground, roasted cashews

Pasta:
1 1/2 cups semolina flour
1/2 cup all purpose flour
a dash of salt
a few teaspoons of fresh rosemary, sage, etc
1/2 cup water
1 tsp olive oil

To make the filling:
Melt the butter/butter substitute in a pan over medium high heat and add in the spices and salt. Then throw in the cashews and pumpkin. Turn off the heat and set aside.

Boil a large saucepot full of water.

To make the pasta: Combine all the ingredients, form a ball with the dough and roll it out to 1/8-1/4 inch thick. Cut into 2 inch diameter circles.

Dollop half a spoonfull of the filling onto a pasta circle, and then place another circle over top. Pinch the edges together with a fork.

Throw 6-8 pieces of pasta into the boiling water and wait until they rise to the top then wait a couple minutes more before pulling them out and setting them in an oiled bowl (approx 11 minutes boiling for a batch).

For the sauce, cut up an onion and 4-5 cloves of garlic. Saute in a pan with fresh herbs and salt until onions get a little brown. Then add in the cooked ravioli and brown the pasta just slightly. Enjoy!