Pumpkin Ravioli

Autumn wrapped up in pasta pockets. Sweet, savory, and a little bit flirty — these cozy little ravioli are like eating a warm sweater by a campfire.

Ingredients:

Dough

• 1 cup 00 flour

• 1 whole eggs + 2 egg yolks

• Pinch of salt and pepper

• 1 tsp olive oil

Filling

• 1/2 onion diced

• 1 lb pumpkin (in small cubes)

Bechamel Sauce

• 1 1/4 cup hot milk 

• 2 tbsp butter

• 2 tbsp flour

• Dash of salt and pepper

Butter Garlic Sauce

• 1 tsp salt and pepper

• 1 clove garlic, minced

• 1/3 cup butter

• 1 tbsp minced basil

Directions:

1. Make a well in with the flour and add in the eggs salt and pepper with olive oil and mix together. Knead for 15 minutes and refrigerate into a ball for 30 minutes.

2. Cut the pumpkin and seed out then cut into cubes.

3. Steam for 15 minutes until soften 

4. Transfer into a bowl and mash

5. In a small pan, heat butter on medium low, and whisk 2 tbsp of flour until it bubbles.

6. Add hot milk and whisk. Add salt and pepper until sauce thicken.

7. Combine with the pumpkin. Set Aside.

8. In a sauce pan, melt butter and add minced garlic and cook for a minute. Add salt, pepper, and basil remove from heat.

9. Roll out 2 sheets of dough until See through thin. Add a tbsp each secion of the filling and place the other sheet over.

10. Divide into squares and press the edges with a fork.

11. Boil in salted water for 3-4 minutes. Take it out and add the Butter garlic sauce and top it with parmesan cheese.