TRY IT FIRST: PUMPKIN RAVIOLI

If you know me then you know for most of my life I have been quite the picky eater. I mean REALLY picky, like three dots of ketchup on a hotdog, food can’t touch on my plate, plain ham sandwich kind of picky.
 

{Photo: L.A. Times}
 
This hotdog would never have made it to my plate! It has way too many toppings for me!
 
 
Since graduating college I have made myself go outside the box and try new things and learn to appreciate food for its nutrients and not just for it’s taste. So I decided to start a regular Thursday blog post titled “Try It First” as in before I completely write off the dish to make it, try it and THEN decide my feelings toward it.
 
 
{Photo: Gojee}
 
After much debate I gave spaghetti squash a try and to my amazement I really liked it.
 
Which leads to why I am writing this post. Each week I will post a new recipe I will make between the Thursday I post it and the following Wednesday and then on the next  Thursday I will review the dish I made and put up another one to try for the following week.
 
The first official “Try It First” recipe is:
Pumpkin Ravioli with Brown Butter, Rosemary & Thyme
 
 
Dough Recipe:
– 5 eggs
– 1 tbsp. salt
– 1 tbsp. olive oil
– 3 cups all-purpose flour
Instructions:
In a small bowl, beat the eggs, salt & olive oil. In a large bowl, place the flour and create a well in the middle with your hands. Pour the egg mixture into the well. Stir with a fork or your hands to fold it all together until the egg mixture is absorbed and the dough forms into a sticky ball. Flour your hands and divide dough into 3 separate chunks. Knead each dough a bit to form it into a smooth ball. Cover each in cellophane and refrigerate for a few hours.
 
Roll out the ball of dough as flat as you can get it. I cut mine into squares with a knife, but you could use a cookie cutter for a different shape or to get it more exact.
 
 
Pumpkin Filling Recipe:
– 1 can of pumpkin
– 1 cup freshly grated Pecorino
– 2 tsp Nutmeg
– 1 tsp Cinnamon
– dash of salt
 
Instructions:
After you’ve cut the dough into squares, it helps to roll each square a bit more before scooping on the pumpkin mixture. Place another square on top, and using a fork, press the two pieces of dough together at the edges, which creates a pretty border.
 
Once you’ve finished putting together the raviolis, place them in a pot of well sea-salted boiling water until they rise to the top. About 3-4 minutes. Carefully scoop them out into a colander to drain.
 
Melt 3 tablespoons of butter. Just before it starts to brown, add fresh rosemary and thyme leaves stirring until the butter slightly browns. Pour over raviolis and enjoy!
  
 
{Photos & Recipe: Marshalls Abroad}
 

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