There are no two ways about it, the first time you make ravioli, it will be a little difficult. The beauty of it is, after only a little practice of handling the pasta dough, you will enjoy it so much you may even become obsessed.

The best way to make your homemade ravioli is using the popular Kitchenaid Stand Up Mixer.  It has a pasta attachment that works beautifully.  The trick is getting to know your dough. Good pasta dough is firm and leathery to touch, but also pliable.  It should not stick to your fingers or crumble and fall apart. Many factors, such as humidity, brand of flour used, and size of eggs, may affect dough consistency.

To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers,it should work well.
• If dough seems too dry, add a small amount of water to reach the correct dough consistency. Repeat the folding and kneading processes.
• If dough seems too wet, add a small amount of flour to reach the correct dough consistency. Repeat the folding, and kneading processes.

Preparing pasta sheets with the roller attachment
For best results, the Pasta Roller attachment should be used for preparing pasta sheets.
A roller setting of 4 or 5 on the Pasta Roller is recommended.
If rolled thinner, the Ravioli pockets may tear when filled.

Width:  Pasta sheets should be the full width of the Ravioli maker (also full width of Pasta Roller) ( 5-3/4 “) to assure that outside rows of pockets seal.

Square ends:  It is helpful to cut the ends of the pasta sheets “square” before folding the sheets in half to begin making the ravioli. This is because if one or both ends are “slanted,” all of the ravioli pockets at the end will not have both sides of pasta to seal.

Texture:  Make sure that the dough is firm and leathery to touch.
Dough that is too sticky may tear when processing through the ravioli maker.
Dough that is too dry will not seal the ravioli and the sides may get caught on the sides of the ravioli maker and rip.  Patting the dough with flour on the outside before running it through the Ravioli Maker helps to make the pasta come through much easier.

Size of Ravioli: The KRAV produces three ravioli at a time (across).
There is a small perforated piece of dough that needs to be removed between each ravioli in order to separate them. They are square in shape, so they are approximately 1-1/2″ squares.

Preparing pasta sheets by hand
If you do not own a KitchenAid Pasta Sheet Roller, pasta sheets can be prepared by hand.
Pasta sheets should be rolled out to a thickness of 1/16″ (0.156 cm) and a width of 5-1/2″ (13.75 cm) in order to pass through the Ravioli Maker. See additional tips in section above.

Cooking and storing ravioli
Separated ravioli can be cooked right away. Boil in 6 qt (5.7 L) salted water until al dente or slightly firm to the bite, approximately 3 to 4 minutes.
Separated ravioli can be stored in the refrigerator overnight. For longer storage, individually freeze ravioli on a baking sheet.
Then store in the freezer in a sealed container

Pumpkin Puree:
7 tablespoons butter
3 shallots, thinly sliced
3 garlic cloves, peeled, sliced
4 1/2 pounds sugar pie pumpkin, peeled, diced
1/4 nutmeg, grated

Ravioli Filling:
11 ounces pumpkin puree
2 tablespoons olive oil
7 ounces 1/2-inch cubes peeled sugar pie pumpkin
1 teaspoon finely chopped fresh tarragon
1 1/4 cups freshly grated Parmesan cheese
Salt and freshly ground black pepper
Pasta Dough:
1 1/3 pounds all purpose flour, plus extra for dusting
6 large egg yolks
4 large eggs
2 tablespoons extra-virgin olive oil

Sauce:
8 1/2 tablespoons butter
25 fresh sage leaves
Juice of 2 lemons
2/3 cup pine nuts, toasted
1 1/2 ounces Parmesan shavings

To make the pumpkin puree:
In a large saucepan, melt the butter over low heat. Add the shallots and garlic and sauté until soft, but not colored. Add the pumpkin and some freshly grated nutmeg then cover with a lid and cook over medium heat for 20 minutes, stirring frequently.

Remove the lid and continue cooking until all the liquid has evaporated. Transfer to a blender and process until smooth.

To make the ravioli filling:
Place the pumpkin puree in a small saucepan and leave over medium heat for 7 to 8 minutes, stirring constantly and making sure it doesn’t catch. Leave to cool.

In a small non-stick frying pan, heat a little olive oil and cook the diced pumpkin for about 8 to 10 minutes, or until it turns golden brown. Leave to cool.

Mix the cooled puree, diced pumpkin, tarragon, and Parmesan together and season with salt and pepper to taste. Set aside.

To make the sauce and serve:
Drop the ravioli into a large saucepan of boiling salted water and cook for 5 to 6 minutes, or until they rise to the surface.

Place a large frying pan over medium-high heat. Add the butter and stir until melted and a light brown color. Add the sage leaves and lemon juice and remove the pan from the heat.

Drain the ravioli with a slotted spoon and place 3 on each serving plate. Spoon the butter and sage mixture over and around the ravioli and garnish with pine nuts and Parmesan shavings.

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