pumpkin ravioli // hazelnut tarragon butter

I promise, this will be my last pumpkin post of the year. Wait, I might not be able to keep that promise, we still have the whole month of November to get through. I love all things pumpkin during the months of October and November, just like I love all things eggplant in August. Then the month(s) of my obsession ends and I don't think twice about my past food love until it's designated month rolls around a year later. It's not like I have anything against say pumpkin in January, truth is by the end of November I have eaten my weight in pumpkin and don't care to see it until the following year.

As I have mentioned in earlier pumpkin posts, when it comes to the bright orange fruit I prefer savory recipes over sweet. Most squash and pumpkin raviolis are on the sweeter side, I opted for a more savory pumpkin ravioli filled with homemade tofu ricotta topped with a hazelnut tarragon butter spiked with garlic. You can easily up the sweetness by adding a bit of maple syrup to the tofu ricotta prior to stuffing the ravioli.

If you are not feeling the butter sauce you can easily whip up a creamy sauce that would replace the butter quite nicely. You can totally keep in the hazelnuts if you go the creamy route along with the tarragon.

Don't let process of making your own ravioli intimidate you, it really is quite easy once you get the hang of the thickness. The dough does require some elbow grease, but the 7-8 minutes of kneading is so worth the end result. Homemade ravioli freezes really well, I love making a big batch to have on hand for quick weeknight meals - simply pull out of the freezer, boil for 3-5 minutes, make your sauce and you have dinner on the table in less than 15 minutes. {check out this past ravioli post for me ravioli making tips!}

 The color alone makes me want to whip up another batch. This would be a beautiful starter for Thanksgiving either plated or served buffet style. The best part, they can be made well in advance. I don't know about you, but when I plan any celebration, dinner or get together it is a well executed event with lists, a timeline & deadlines written down along with all menus and tableware outlined well in advance. There is nothing better than sipping a glass of champagne while your guests arrive and being able to enjoy the night with them, instead of being stuck in the kitchen all night like a mad women. I prefer to be that mad woman the days leading up to the event than the night of.

Do you love hosting celebrations at your home for friends and family?

What kind of party planner are you; a list maker or a fly by the seat of your pants the day of party planner?

 

 Pumpkin Ravioli ~ Hazelnut Tarragon Butter

makes 12 -14 ravioli's

homemade ravioli dough

2 1/2 -  2 3/4 cups all purpose flour or white spelt flour + more for dusting 

1/2 cup water

1/2 cup pure pumpkin puree

1 tbsp olive oil

filling

1/2 cup Tofu Ricotta 

1 tsp kosher salt

hazelnut tarragon butter

1 tbsp fresh tarragon- leaves removed from stem

2 tbsp earth balance

 garlic clove, pressed or finely minced

3 tbsp hazelnuts, roughly chopped

1 tbsp pepitas

assembly:

to make the ravioli dough
In a medium bowl combine 2 cups of flour, water, pumpkin puree and olive oil - mix with your hand or a wooden spoon until combined. Turn out onto a well floured surface and knead in the remaining flour to prevent dough from sticking; 7-8 minutes. Cover and allow to rest for 15 minutes.

to make the filling
Mix the Tofu Ricotta with the salt

to make the hazelnut tarragon butter

Toast hazelnuts in a medium saute pan over medium/low heat until fragrant. Add butter and melt.
Remove the tarragon leaves from the stems and place in the butter along with the garlic.
Continue cooking on low to allow the oils from the tarragon to infuse the butter - keep warm until ready to use.

making the ravioli
On a well floured surface with a floured rolling pin, roll dough out double the width of your ravioli stamp (you can also use the open end of a glass to stamp raviolis) . Roll out to your desired thickness - about 1/4" to an 1/8", thick enough that when you handle the ravioli the dough will hold up. Use as much flour as needed to prevent the dough from sticking to your work surface and rolling pin.
Imprint the top and bottom of the dough with the ravioli stamp - 12 mirror images.
On the bottom  "stamp" place a little less than 1 tablespoon of filling in each "stamp".
  Fold over the top layer over the bottom so each top and bottom stamp line up.
Using the ravioli stamp, re- stamp over each ravioli, sealing the final ravioli.
Transfer to a parchment lined plate or baking sheet in a single layer.

Bring a pot of water to a boil - working in batches, 3 or 4 at a time boil ravioli for 3-4 minutes each batch. Transfer cooked ravioli to the tarragon butter pan and continue cooking ravioli in batches.

Toss the cooked ravioli in the tarragon butter - plate each serving and sprinkle with pepitas.

Note: Ravioli can be frozen. Prepare ravioli as recipe follows omitting the cooking step. Freeze ravioli on the baking sheet, then transfer to a freezer safe container or freezer bag. When ready to cook, remove frozen ravioli and cook in boiling water for 3-5 minutes.