Pumpkin Ravioli with Kale Pumpkin Seed Pesto (VIDEO)

Pumpkin ravioli is a traditional dish eaten on Christmas and New Year's in the Mantova region of Italy. Some recipes include crumbled amaretti biscuits, raisins, and mostarda, giving the recipe a real holiday feel. Although in Italy the zucca is different from ours, we think that butternut squash works just fine. Add this delicious homemade pasta to your own family tradition this holiday season.

Pumpkin Ravioli Recipe

For the dough:
3 cups "oo" flour (you can use all-purpose flour as well, though the texture is not as fine)
4 eggs, lightly beaten
Warm water, about 1/2 cup

For the filling:
1 cup cubed butternut squash, roasted
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg

For the dough:
Sift the flour into a bowl. Make a well in the center, and add the eggs and salt. Add water as you knead the dough. Knead for 5-10 minutes, until it is smooth and elastic.
Wrap in plastic wrap, and let it rest in the fridge for 2 hours.

Meanwhile, make filling by simply roasting the cubed butternut squash in a 375 degree oven for about 20 minutes, or until fork tender. Mash the squash with a fork and mix in the cheese and nutmeg.

Roll out the dough on a floured surface until it is 1/8" thick. Cut even circles with whatever circular mold you have (an upside-down glass works fine). Place a small mound of the filling in the middle of the ravioli. Brush one side with water, fold over, and press down with the tines of a fork to seal the ravioli. Let dry for about 30 minutes on a tray lined with parchment.

Kale and Pumpkin Seed Pesto Recipe

Ingredients

4 cups fresh dinosaur kale, roughly chopped
1 clove garlic
1/4 cup olive oil
1/2 cup kale cooking liquid (see directions)
1/2 cup Parmesan cheese
1/4 cup pepitas (pumpkin seeds), toasted

Bring a pot of water to boil with a big pinch of salt. Add the kale and boil for about 3 minutes, or until cooked through. Drain the kale, reserving at least 1/2 cup of the cooking liquid. In a food processor, chop the garlic and kale, and then add in the olive oil and cooking liquid in a stream. Blend until the kale breaks down into a pesto-like sauce. Finally add in the Parmesan cheese and pepitas, and blend a little bit more until the sauce is smooth.

Serves 6.

The Kitchen Caravan is a blog and cooking show devoted to creating healthy food using fresh, seasonal ingredients. Reprinted with permission.

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