Whole Wheat Pumpkin Stuffed Mezzaluna Pasta - A Step by Step Tutorial Tarifi

Malzemeler

• . Pasta Dough: 3 Cups Whole Wheat Pastry Flour, 4 Large Eggs, 1/2 Teaspoon Salt, 2 Tablespoons Olive Oil, 2 Tablespoons Water If Needed. Filling: 3 Cups Roasted Pumpkin Puree (See Notes Above), 1/2 Teaspoon Ground Cinnamon, 1/2 Teaspoon Dried Orange Peel, 4 Crumbled Amarretti Cookies, 1/2 Teaspoon Salt, 2 Tablespoons Liquid Honey. To Serve: 1/2 Cup Butter, 4 Large Sage Leaves. Garnish: Lightly Toasted Pine Nuts, Grated Parmesan Cheese, Cracked Black Pepper

Hazırlanışı

1. To make the pasta, mound your flour on a large pastry board, or the counter, and make a well in the center. Break the eggs, salt, and olive oil into this well, and start to scramble each egg with a fork as it is being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny, adding in a tablespoon or so of water if needed Using your hands now, bring the outside edges in, forming a large mass on your board. Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand, and continue kneading until the dough is smooth and satiny, for about 5 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes. Cut the dough into 6 pieces and work with one at a time, leaving the others covered as you work. Use a pasta roller or roll by hand to make long sheets of pasta 1/8th of an inch thick. I use my Kitchen Aide table mixer with the pasta attachment and roll my past to the third last position (number 5). After rolling, cut into 18 inch long strips. While the pasta is resting, begin to prepare the filling. In a food processor, blend the filling ingredients together until smooth. Lay the pasta sheet onto a lightly floured board and using a 3 inch circular biscuit cutter, cuts many circles as you can, discarding the scraps. Place a teaspoon full of filling into the center of each pasta circle. If the dough seems a little dry, use a dampened finger the lightly moisten the edge. Using your fingers, fold the dough in half, matching edges, and starting at the center gently push out any air. Use the times of a fork to seal the sealed edge of the pasta half moons. Place the prepared pasta on a baking sheet dusted with fine cornmeal. Continue to prepare the remaining mezzaluna in the same manner, and place the baking sheet in the refrigerator until ready to cook. Heat a large pot of salted water to boil. While the water is coming to a boil, heat the butter over medium heat until the butter is beginning to brown. Add the sage, mix and keep warm over low heat. Once the water is boiling, drop in the pasta and cook until "al dente". (The timing depends on how long the ravioli was left to rest but generally is about 4 minutes.) Once cooked, drain the pasta and toss with the butter mixture. Serve in individual bowls, topped with pine nuts. Offer cracked black pepper and grated cheese at the table.

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