Ingredients:

  • 200g '00' flour
  • 50g semolina flour
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 tsp sea salt
  • 1 cup canned pumpkin puree
  • 1/4 cup soft goat cheese (chevre)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/8 tsp cayenne pepper
  • 4 tbsp unsalted butter
  • 15 fresh sage leaves
  • 1/2 cup reserved pasta water
  • 1/2 tsp cracked black pepper

Instructions:

  1. Mound the '00' and semolina flours on a clean surface and create a deep well. Pour the eggs and yolks into the center and whisk with a fork, slowly incorporating flour from the edges. Knead by hand for 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
  2. Once cooled, fold in goat cheese, Parmesan, nutmeg, and cayenne. Transfer to a piping bag.
  3. Roll the rested dough through a pasta machine or with a rolling pin until translucent and thin. Laminate if necessary to ensure structural integrity.
  4. Pipe small mounds of filling onto a dough sheet. Place a second sheet on top, pressing firmly around the filling to remove air bubbles. Cut into rounds or squares using a pasta cutter.
  5. Boil the ravioli in salted water for 3 minutes or until they float to the surface.
  6. In a wide skillet, melt butter over medium heat until it begins to brown and smell nutty. Add sage leaves until crisp. Whisk in 1/2 cup of starchy pasta water to create an emulsion. Toss the cooked ravioli gently in the sauce and serve with black pepper.