If you are feeling some romantic vibes for this Valentine's Day, I have the perfect recipe for you. I have been wanting to develop this recipe for quite some time, but was intimidated by process photos. Process photos are where I show you just how to properly get restaurant style ravioli at home without a pasta machine, but I have conquered them! You do not need any fancy equipment to make this beautiful meal. Excuse my cell phone in some of the pictures, I was snap chatting some behind the scenes clips. You can follow me on Snapchat @rachelh52.
These ravioli are to die for. I'm not kidding. They are so luscious and creamy, but take barely anytime to make. Homemade pasta is very scary to many people which is why I wanted to make your Valentine's Day meal simple and quick. It will take you a total of 30 minutes to complete this recipe and in the end you will have the best dinner you have ever made. I guarantee it. I made a step by step photo compilation at the bottom of the post so you can follow along. I hope you have a loving day with whomever you spend it with! Good luck!
- A rolling pin
- A knife or dough cutter
- A fork or ravioli cutter
- A spoon
// PASTA //
- 8 ounces of semolina flour
- 3/4 cup of all purpose flour
- 1/4 teaspoon of sea salt
- 1 tablespoon of olive oil
- 3 organic brown eggs
// FILLING //
- 1 cup of pumpkin puree
- 1/2 cup of ricotta cheese (full fat or light)
- 1/2 teaspoon of sea salt
- 3/4 teaspoon of pepper
- 1 teaspoon of fresh chopped rosemary
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon of dried herbs de provence
- 2 tablespoons of lemon juice
// SAUCE //
- 1 teaspoon of butter
- 2 large garlic cloves (minced)
- 1/4 cup of quality white wine
- 3/4 cup of heavy cream
- 3 tablespoons of pumpkin puree
- 1 tablespoon of lemon juice
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of pepper
- 3 tablespoons of grated Parmesan cheese
- In a large bowl, mix the semolina, all purpose flour, and salt with a fork. Create a well in the middle of the mixture & crack the eggs into the hole and pour the olive oil in as well. Mix in with the fork until almost combined.
- On a floured surface, take the dough out of the bowl and knead the dough together for roughly 5 minutes until it feels smooth and soft to the touch. Place the dough in the fridge for 10 minutes.
- While waiting, in a medium bowl whisk all of the filling ingredients together just until combine and set in the fridge.
- When the dough is cold, pull it out of the fridge and cut the ball into 4 pieces. Take one section and roll it out until it is about 1/8 of an inch thin with a rolling pin. Work it back and forth flipping it and rolling it out from all sides. This will ensure an even thickness throughout the dough. Set aside each layer of pasta onto a parchment lined sheet tray.
- Once all of the dough is rolled out, try to match up two layers as best as possible and scoop approximately 1 teaspoon of filling out onto the pasta spacing the fillings 1/2 away from each other. Take the top layer and gently lay it over the bottom with the fillings. Press the sides down carefully around the filling being sure to move it around.
- There are two ways to cut the ravioli. A. Using a ravioli cutter, press down around the pasta and shake to release the ravioli. B. Use a knife to cut the sections of pasta into squares and press close with a fork.
- Lay the cut ravioli back onto the backing sheet and repeat until they are all done. With your excess pasta you can place it back in the fridge for up to 3 days for a later use or make more ravioli after a second chill. Begin boiling a large pot of water.
- To make the sauce, in a medium saute pan over medium heat ,add the butter. When the butter is melted add in the garlic and caramelize until golden brown. Turn the heat up to medium high and add the white wine. Reduce the whine for 2 minutes and add the lemon juice, pumpkin puree, & heavy cream. Stir until combined and reduce the heat to medium low to help thicken the sauce. This should only take about 5 to 10 minutes. Just before serving, add in the salt, pepper, and cheese.
- While the sauce reduces, gently place the ravioli in the boiling water. Cook for 3 to 4 minutes and drain away the water.
- When the sauce is finished, toss the ravioli in the sauce and place about 7 pieces onto a plate. I garnished mine with an extra ladle of sauce, a few toasted pumpkin seeds and some grated parm. Enjoy with your loved ones!