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RECIPES
Pumpkin-Sage Ravioli
with Browned Butter and Pecans
1 recipe Basic Egg
Pasta
1 can (15 oz.) pumpkin
1
⁄4 cup packed brown
sugar
1 teaspoon ground
sage
1
⁄
2 teaspoon salt
1
⁄4 teaspoon black
pepper
1
⁄
4 teaspoon ground
nutmeg
6tablespoons chopped
pecans
6 tablespoons butter
Prepare pasta dough; let rest.
In medium bowl, combine pumpkin, sugar, sage,
salt, pepper, and nutmeg; refrigerate until ready to
fill ravioli. Follow directions for preparing pasta
sheets, using ravioli maker and cooking ravioli.*
On baking sheet, place pecans in single layer. Toast
in oven at 350°F for 5 to 7 minutes, or until golden
brown and aromatic. Meanwhile, in heavy 1-quart
saucepan over medium-high heat, heat butter until
golden brown. Serve hot butter over cooked ravioli
and top with pecans.
Yield: 6 servings (12 to 15 ravioli with 1 tablespoon
butter and 1 tablespoon pecans per serving).
*For very moist fillings, such as pumpkin, pasta
roller setting 4 works best, and ravioli should be
cooked immediately after filling and drying.
Per serving: About 510 cal, 13 g pro, 67 g carb,
21 g total fat, 9 g sat fat, 170 mg chol,
550 mg sod.
Basic Egg Pasta
4 large eggs
(
7
⁄8 cup eggs)
1
⁄
2 cup water
3
1
⁄2 cups sifted
all-purpose flour
1
⁄2 teaspoon salt
Place eggs, water, flour, and salt in mixer bowl.
Attach bowl and flat beater. Turn to Speed 2 and
mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed
2 and knead 2 minutes. Remove dough from bowl
and hand knead for 1 to 2 minutes. Let it rest for
20 minutes. Divide dough into 4 pieces before
processing with Pasta Sheet Roller attachment.
Follow cooking instructions, page 6.
Yield: 1
1
⁄
4
pounds dough.