I come from a family who has a huge amount of love for pasta. My mom does an amazing job at making her own pasta and it makes all the difference in the world. It’s so fresh and light tasting! She also has an amazing recipe for Pumpkin Ravioli that is irresistible and easy to make. It’s an awesome feeling being able to make your own pasta and serve it to your family.
Gay Lea has some incredible cheeses that make it easy to create wonderful recipes for your family. But did you know about the gourmet and artisan cheese products by Ivanhoe and Salerno?
Salerno Dairy specializes in locally made, fine Italian cheeses that include mozzarella, mascarpone, bocconcini, pecorino and more. Salerno Dairy products are known for their high quality, traditional Italian cheeses and they deliver a special mix of cheeses that blend perfectly with the farmer-owned co-operative at Gay Lea.
I couldn’t wait to make my mom’s recipe for her famous Pumpkin Ravioli with Brown Butter and Sage. I knew it would be the perfect opportunity to try out Salerno’s Parmesan cheese and Ricotta. Trust me, the homemade pasta dough is SO easy to make and well worth it.
1 1/2 cups all purpose flour
1 1/2 cups semolina flour
4 large eggs
2 tbsp. water
1 tsp. olive oil
Mix all ingredients together with a dough hook in a large stand mixer until it comes together. On a floured board or counter, knead until a smooth ball is formed. It should only need to be kneaded a few times. Cover with plastic wrap to let rest at room temperature for about 15 – 20 minutes.
*If you don’t wish to make your own pasta dough, you can also use store bought wonton wrappers to cut down on time.
Mix all of the ingredients together and keep refrigerated until ready to use.
1. Roll pasta dough into long strips and place 1 tablespoon of filling about 1 inch apart along first strip of rolled pasta dough. I used a pasta machine attachment on my stand mixer to make it easier. I used a small scoop to make it easier. Make sure filling is slightly close to the edge so you have room to fold over.
2. Fold over top of pasta dough to meet the other side, covering the filling. Gently press down around the filling, but don’t seal in the front so you can let out air. Seal front use a knife or ravioli cutter like I used to trim the edges and cut out the ravioli.
3. Place your ravioli on parchment lined baking sheets that are covered in a sprinkling of semolina flour and be sure to cover with plastic wrap.
4. Repeat this process until all ravioli is made. Refrigerate until ready to cook.
In a large pot of boiling water, add ravioli and once they float to the top cook another couple of minutes, drain and gently toss with brown butter and sage.
Brown Butter and Sage
1/2 cup butter
2 tbsp. olive oil
bunch of sage leaves (I used about 10)
Heat butter and oil until butter starts to turn brown. Add sage leaves and cook another couple of minutes. Toss with pasta. Garnish with some extra parmesan if desired.
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Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.