Sunday, November 15, 2009

Pumpkin Ravioli with Peas and Caramelized Shallots

Pumpkin Ravioli with Peas and Caramelized Shallots

Making pasta from scratch can seem intimidating. Lucky for me, I jumped headfirst into it years ago in my formative cooking years, long before I knew that I was supposed to be intimidated by it. I've been making pasta for ages, but I believe that Pumpkin Ravioli with Peas and Caramelized Shallots {page 230} was my first experience making ravioli.

I decided to make a double batch because the Wondersisters were coming for our weekly Sunday Dinner-and-Doctor-Who fest. As time consuming as it was, it felt like the construction of the ravioli went fairly quickly. The recipe makes far too much filling for the amount of dough, but that's not a terrible problem. Better too much than too little.

I had a ravioli stamp to assist in the cutting process, and I think that little $5 gadget was paramount to maintaining my sanity. It simultaneously cuts and seals the ravioli, and makes them look cute and, well, ravioli-like. I would definitely recommend acquiring one if you plan to make any quantity of ravioli.

The caramelized shallots and tender baby peas really made this dish, and paired perfectly with the luscious pumpkin filling in the ravioli.

Overall, the recipe was a ton of work, but really fun and delicious. Also, it made me crave pierogi again...

-- Your Friendly Neighborhood Batgirl

1 comment:

  1. This looks fantastic!

    I have a pasta roller and a ravioli stamp. Both still in the box though. :p I really do need to whip it out soon. I mean, I make homemade tortillas by hand so why am I not putting that same effort into homemade pasta?


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