When I turned 21 my mom bought me my first KitchenAid stand mixer. I was pretty excited, though I have to admit. The only thing I ever used it for at the time was mixing my mashed potatoes. I had yet to learn how to bake!
The following Christmas she bought me the pasta maker attachment. Probably thinking that I would use my mixer more if I could make pasta...Years have flown by and the pasta attachment stayed in it's box untouched.
Since then I've learned to bake and am obviously obsessed with it. That original mixer is long gone since KitchenAid upgraded my mixer back on my 1st blog birthday. I figured it is high time I master pasta making and break out my pasta roller!
This pasta is a basic dough with some pumpkin puree added into it. The filling is made up of sauteed mushrooms, onions, garlic and white wine. Topped in a basic creamy Parmesan sauce, this is the perfect fall comfort food.
Pumpkin Ravioli with a Sweet Onion and Mushroom Filling with a Parmesan Cream Sauce
1 cup all purpose flour
1 cup semolina flour
1/4 tsp salt
1/2 cup pumpkin puree
For the filling:
1 tbs butter
1 tbs olive oil
2 cloves of garlic minced
1/2 cup chopped vidalia onion
1 lb of baby bella mushrooms, chopped
4 large sage leaves
1/4 tsp salt
Up to 1/4 cup dry white wine
For the sauce:
8 oz cream cheese
1 1/2 cup whole milk
1/2 cup freshly grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
sage for garnish
- In the bowl of your electric mixer, using your dough hook attachment mix both types of flour, salt, eggs and pumpkin together on medium speed until a dough forms and is barely sticky. If you have to you can add 1 tbs of semolina flour in at a time if it is too sticky.
- Knead dough by hand a couple of times to just to ensure is the right consistency. Cover and allow to rest for about 15-20 minutes.
- While the dough is resting prepare your filling. Melt butter in a large fry pan with olive oil. Add in mushrooms, onions, garlic and salt. Saute until onions are translucent.
- Remove from heat and add to your food processor with your sage leaves and pulse. Slowly pour in white wine 1 tsp at a time, just enough to get the mixture moving to form a loose paste. Set aside.
- Break off 2 inch balls of dough and flatten with your hands into a disk. Feed through your pasta roller. I use my KitchenAid attachment. You can also roll it out by hand using a rolling pin on a lightly floured surface.
- Once dough has gone through the roller, fold in half and feed through the roller again. Repeat the fold and roll process 5 or 6 times or until the dough is smooth.
- Once dough is rolled, lay on a lightly floured surface using a sharp knife, cut into 1 1/2-2 inch wide rectangles.
- Fill the center of one end of pasta with about 1/2 tbs of your filling. Fold the opposite end up and seal ravioli with a fork.
- Drop into a pot of boiling water, and boil for about 3 minutes or until they float to the top. Strain and place into your serving dish.
- To prepare your sauce, mix cream cheese, milk, Parmesan, salt and pepper together in a sauce pan over medium high heat, whisk until smooth. Pour over prepared pasta. Garnish with sage.