Pumpkin Goat Cheese Ravioli

Serves 4

Ingredients:

Pasta Dough:

• 2 cups all-purpose flour, spooned & leveled
• 3 large eggs
• ½ teaspoon sea salt
• ½ tablespoon extra-virgin olive oil

Ravioli Filling:

• 4 oz. pumpkin puree
• 4 oz. goat cheese, crumbled
• ¼ teaspoon freshly ground nutmeg
• Salt and pepper to taste
• 1 egg, beaten

Brown Butter Sauce:

• ½ cup (1 stick) butter, unsalted
• ½ teaspoon fresh garlic, minced
• ½ cup walnut pieces
• ½ cup fresh sage leaves, cleaned and torn into large pieces
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Mix dough – Place the flour and sea salt in the bowl of a food processor. Pulse to combine. Slowly add one egg at a time pulsing to combine. Add olive oil.
   
   
2. Knead dough – Turn dough out onto a floured surface. Knead the dough until it becomes cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.

    

3. Run pasta through pasta machine – Dust 2 large baking sheets with flour and set aside. Slice the dough into four pieces. Gently flatten into oval shaped disks. Run the dough through a pasta maker at level 1. Fold both short ends in to meet in the center and then fold the dough in half to form a rectangle. Repeat this process two more times at level 2. Then repeat this process three times each on levels 2, 3, 4, 5, and 6.
   
   
4. Prepare pasta – Lay the pasta sheets onto the floured baking sheets. Sprinkle more flour on both surfaces so your pasta won’t stick together. Using a 2-3 inch biscuit cutter or pumpkin shaped cookie cutter, cut out shapes to create ravioli. Set aside covered with a tea towel.
   
   
5. Make filling – Combine pumpkin puree and crumbled goat cheese. Stir to combine. Season with nutmeg, salt, and pepper. Set aside.
   
   
6. Assemble ravioli – Using a pastry brush, baste one side of each dough circle with a light coating of egg. Next, place a small amount (around 1 tablespoon) of filling in the center of half of the dough circles. Top each with another dough circle. Take care to push out all the air. Firmly press the edges together to fuse the dough. Finally, using the tines of a fork, crimp the edge.

    

7. Cook ravioli – Bring a large pot of salted water to a boil. Work in two batches, cook the ravioli for around 5 minutes or until el dente. Gently remove from water using a large slotted spoon.

    

8. Make sauce – In a medium saucepan, melt butter. When melted, add minced garlic and saute for around 1-2 minutes. When butter turns a golden color, add walnut and toast for 1-2 minutes. Finally, add torn sage leaves and allow to crisp slightly.

    

9. Serve ravioli – Arrange ravioli on a platter and top with brown butter sauce. Grate fresh Parmesan cheese over the top. 

Sauteed Garlic Green Beans

Ingredients:

• 1 pound fresh green beans, washed and trimmed

• 2 tablespoons olive oil

• 1 teaspoon fresh garlic, minced

• Sea salt

Instructions:

1. Add water to boil in a medium saucepan. Add 1 teaspoon of salt and fresh green beans. Cook for 4-5 minutes until crisp tender. Immediately drain the grean beans and rinse under cold water. Set aside.

    

2. In a medium saucepan over medium-low heat, add olive oil. When hot, add garlic and sautee for 1-2 minutes. Add cooked green beans and sautee for another 2 minutes. Add salt to taste.