Monteverde Restaurant & Pastificio Recipe

Make the dough

On a clean work surface, mound the 00 and semolina flours and make a large well in the center. Crack the 4 whole eggs and 2 yolks into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk eggs while gradually incorporating flour from the inner wall until a shaggy dough forms.

Knead the dough by hand for 8–10 minutes (or use a stand mixer with dough hook for 5–7 minutes) until the dough is smooth, elastic and slightly tacky. If too dry, sprinkle up to 1 tablespoon water; if too sticky, dust with a little flour. Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

After resting, divide the dough into 4 equal portions. Keep portions covered. Working with one piece at a time, flatten and pass through a pasta machine from the widest setting progressively to thinner settings until you reach about 1.5 mm thickness (or setting 6–7 depending on your machine). Dust with all-purpose flour to prevent sticking.

Cook the pumpkin

In a small saucepan, add diced pumpkin (about 2 cups) and just enough water to cover. Add a pinch of salt and simmer until very tender, about 10–12 minutes. Drain thoroughly, then return to the pan and cook over low heat for 1–2 minutes to dry out excess moisture. Mash until smooth or pass through a fine sieve for a silkier texture. Cool slightly.

In a mixing bowl, combine the mashed pumpkin with 1 cup whole-milk ricotta, 1/2 cup finely grated Parmigiano-Reggiano, 2 tablespoons finely chopped sage, 1/4 teaspoon freshly grated nutmeg, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon melted unsalted butter. Stir until homogeneous and taste; adjust seasoning. Chill the filling for 20 minutes so it firms slightly — this makes it easier to portion.

Shape the ravioli

Lay a sheet of rolled pasta on a lightly floured surface. Make evenly spaced mounds of filling about 1 tablespoon each (or 20–24 small mounds for 4 servings) leaving at least 1-inch space between. Lightly brush the perimeter and between mounds with beaten egg wash (1 egg beaten). Lay a second sheet of pasta on top and press gently around each mound to seal, pushing out air to avoid pockets. Use a ravioli cutter or fluted pastry wheel to cut individual ravioli, pressing edges with a fork to ensure seals. Transfer finished ravioli to a floured baking sheet and cover lightly with a towel.

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse sea salt. Meanwhile, prepare the sauce (see next section). Cook ravioli in batches for 2–4 minutes depending on size — fresh ravioli will float and be tender when done. Use a slotted spoon to lift them directly into the sauce, reserving a cup of pasta water.

Brown the butter and crisp the sage

In a large skillet over medium heat, melt 6 tablespoons unsalted butter. Swirl regularly; after 3–5 minutes the milk solids will turn golden and the butter will smell nutty — watch closely to avoid burning. As butter begins to brown, add 12 fresh sage leaves and fry for 20–30 seconds until crisp and fragrant. Remove the sage to a paper towel to drain and retain butter in the skillet.

To the browned butter in the skillet, add 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the sauce seems too thick, add 1–2 tablespoons reserved pasta water to loosen. Gently add cooked ravioli to the skillet and toss with the sauce for 30–60 seconds to glaze. Taste and adjust seasoning. Finish with 1/4 cup grated Parmigiano-Reggiano and a drizzle (1 teaspoon) of extra-virgin olive oil if desired; toss gently.

Plate the ravioli, spooning over any remaining butter. Garnish with the crisped sage leaves and an additional sprinkle of Parmigiano-Reggiano. Serve immediately.