Chef Sam's
Recipe of the Month:
Pumpkin Ravioli
with Sage Brown
Butter Sauce
Chef Sam is not only self
taught, but creates signature
dishes with a “new-school”
Italian flavor that are
beautifully displayed and
memorably delicious! See some of
his signature dishes
here. |
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Dough: |
Procedure for ravioli:
Use
well method
or KitchenAid mixer to mix
ingredients to make dough. Roll into ball (firm) and
let sit at room temperature for 1 hour. Mix
filling ingredients in a bowl
and set aside until dough is
set.
After 1 hour, roll out dough
thin or use a KitchenAid pasta
maker on the #7 setting, or
second to the last thin setting.
To make ravioli using a pasta board: Lay
pasta strip on board. Place 1
tsp filling for each ravioli,
cover with another paste strip,
roll it and cut up raviolis.
To make ravioli by hand: Lay out pasta strip
and put a tsp of filling every 4
inches. Lay another sheet over
the top, wash edges with egg
wash, remove air from around
filling and cut into squares.
See tips for cooking pasta
above
Procedure for sauce:
Heat butter over medium heat
until brown. Add chopped sage leaves.
Remove from heat and toss in
cooked ravioli in same pan. Top
with grated parmesan cheese,
plate and serve. |
