Makes 4-6 servings. Difficulty
1-3/4 cup gf flour 3 eggs 1/2 teaspoon salt 1-1/2 teaspoon olive oil 1-1/2 cups fresh spinach, loosely packed and then chopped
1/2 cup pumpkin purée 1/4 cup ricotta cheese 1/4 teaspoon freshly ground nutmeg 1 egg 1/4 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
2 Tablespoons unsalted butter 1 Tablespoon fresh sage, chopped Salt and freshly ground black pepper to taste Balsamic vinegar 1/4 cup freshly grated parmesan cheese
Place chopped spinach in center of a large square of cheese cloth. Gather edges of cheese cloth and squeeze all water out of spinach.
Place gf flour, salt, olive oil and spinach in a food processor. Pulse until just combined. Turn out dough onto a lightly gf floured surface and knead dough until smooth. If dough seems sticky, add a little more gf flour until it reaches a nice doughy consistancy. Cover dough and let rest for 30 minutes.
While pasta is resting, combine pumpkin purée with ricotta, nutmeg, egg, cinnamon, salt and freshly ground black pepper; set aside.
Bring a large stockpot of salted water to a boil.
Run dough, a little at a time, through your pasta machine until it reaches the 3rd press. (For complete instructions on how to make pasta see April 2002’s on-line cooking class.) Cover each sheet with plastic wrap and continue until all pasta has been pressed into long sheets.
Working with one sheet at a time, cut pasta into 1-1/2 inch squares. Top one square with a teaspoon of filling. Dip your finger in water and run along edge of square containing filling. Top with a pasta square and press on edges to seal; squeezing out any air pockets.
Place finished ravioli on a cookie sheet dusted with cornmeal. Repeat with remaining pasta. A word of caution: if you stack the ravioli, dust with cornmeal to prevent them from sticking to each other.
Boil ravioli until they come to the surface of the water and are al denté when tested. Drain.
In a large skillet, melt butter and sage over medium heat until butter is lightly browned. Add pasta and toss gently to coat. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, drizzle a small amount of balsamic vinegar on each plate. Top with ravioli and garnish with parmesan and sage leaves. Serve immediately.
You will need a pasta machine to make this dish.
We use The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).