Ravioli is one of those dishes that I eat maybe a few times a year, but I could honestly eat once a week with all of the possibility of variations.
KitchenAid and Sears Canada sent me this ravioli attachment, available for purchase here, to give it a go and show people some of the things it’s capable of. The recipe I used is straight out of the KitchenAid mixer instructional book—I played it safe for my first time—with minor tweaks to the recipe. I found for the dough, I needed to knead it a lot more than was called for, and also needed to add a small amount of extra water to help loosen it up and make it pliable. The filling didn’t need any adjustment, though I did stick it in the fridge while to dough was resting to firm it up. Feel free to experiment with your own recipes though, have fun with it!
If I have one piece of advice for you for making ravioli, it’s to read through everything first and have patience. If you’re a pasta novice like me, look at a YouTube video or two to see what dough is supposed to look like. Make sure you’re going through the instructions slowly to avoid mistakes that end up wasting ingredients (i.e.- turn the handle slowly, make the dough firm and workable, avoid clogging in the bottom of the attachment). For this batch, not all of my pieces and sheets worked out. There was some bursting, flattening, squishing, etc., and that’s going to all be a part of the process.
Serves 4-6 peoples
- 2 ½ cups all-purpose flour, plus more for rolling
- 4 large eggs
- 1 tsp. kosher salt
- 1 can (15 oz) pumpkin
- 1/4 cup packed brown sugar
- 1 tsp. ground sage
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. round nutmeg
- 6 tbsp. chopped pecans
- 6 tbsp. salted butter
Place flour, eggs and salt in the bowl of a stand mixer. Using the paddle attachment, set to speed 2 and mix for 60 seconds. Switch to the dough hook, and while keeping it at speed 2, knead for 2 and a half minutes. Remove from the mixer and knead by hand for 4 or 5 minutes, wetting your hands as needed to loosen the dough. Cover with plastic wrap and set aside to make filling.
In a large bowl, mix together pumpkin, brown sugar, sage, salt, pepper and nutmeg. Mix thoroughly with a spoon and set aside.
Separate the dough into 4 sections. Using whatever method you use like, whether it be with a rolling pin or pasta roller, roll out one section of the dough into a nearly paper-thin layer. If using a pasta roller, it helps to run it through the machine a few times to get rid of any air bubbles. I set mine to setting number 4. Keep your remaining pieces covered in plastic wrap to keep them from drying out.
Following the instructions, place the ravioli attachment on your stand mixer. Fold pasta sheet in half. To insert the pasta sheet into the ravioli attachment, insert the folded end between the forming rollers. Rotate the handle one quarter of a turn to feed the pasta sheet into the attachment. Separate the two loose ends of the pasta sheet and drape each end over the smooth metal rollers. Insert the hopper accordingly, and fill with a small amount of filling to begin. Turn the handle slowly, checking that the ravioli strips are feeding freely through the bottom of the attachment. Add more filling as needed to the hopper. Place finished ravioli sheet on a lightly floured surface and allow to dry for at least 10 minutes. Repeat with remaining ingredients.
Slowly cook butter on lowest heat setting until a caramel aroma rises from the pan; stir often. Meanwhile, roast pecans at 350 degrees F for 5 minutes. Set aside.
To cook pasta, break the ravioli pieces apart by gently tearing. Boil for 3-4 minutes in rapidly boiling until tender. Serve with hot browned butter and toasted pecans. Store any leftovers in an airtight container in the fridge for up to 5 days. Note: You can leave some of the pasta dry + uncooked, and place it in a freezer-safe bag for safe freezing.