Pumpkin Ravioli Recipe

On a clean work surface, mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead until smooth and elastic, about 8–10 minutes. If dough is sticky, sprinkle with small amounts of flour; if too dry, wet hands with a teaspoon of water. Wrap in plastic and rest at room temperature for 30 minutes.

Prepare pumpkin base

In a medium bowl combine pumpkin purée, ricotta, grated Parmesan, nutmeg, black pepper, salt and optional brown sugar/maple syrup. Stir until smooth and homogeneous. Taste and adjust seasoning; set aside chilled while preparing the mushroom-kale mix.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds. Add chopped oyster mushrooms and sauté until they release moisture and begin to brown, about 4–5 minutes. Add chopped kale, salt and pepper and cook until kale wilts, 2–3 minutes. Remove from heat and let cool slightly. Finely chop the cooled mixture (or pulse briefly in a food processor) and fold into the pumpkin filling until evenly distributed. Chill the combined filling 10–15 minutes to firm up for easier handling.

Preheat oven to 400°F (200°C). On a rimmed baking sheet toss halved shallots and cherry tomatoes with 1 tablespoon olive oil, salt and pepper. Spread into a single layer and roast until shallots are caramelized and tomatoes blister, about 18–22 minutes. Remove from oven and let cool. Reserve some roasted tomato juices to add to the sauce if desired. Keep roasted shallots and tomatoes warm or at room temperature to serve with ravioli.

Steep saffron threads: place saffron in 1 tablespoon warm water and let bloom 5–10 minutes. In a saucepan, melt 2 tablespoons butter over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Add minced garlic and cook 30 seconds. Stir in curry powder and cook 30 seconds to bloom spices. Pour in stock, scraping up browned bits, and simmer 2–3 minutes. Add the saffron with its soaking liquid. Reduce heat and stir in heavy cream. Simmer gently until sauce thickens slightly, about 4–6 minutes. Finish with lemon juice, salt and pepper. Keep warm on very low heat; whisk in 1 tablespoon butter just before serving for shine, if desired.

Roll out pasta dough into thin sheets using a pasta machine or rolling pin, to about 1.5–2 mm thickness. Dust sheets with flour to prevent sticking. Place teaspoon-sized dollops (about 1 tsp) of chilled pumpkin-mushroom filling spaced 1½–2 inches apart on one sheet. Brush around each mound with egg wash. Lay a second sheet over the top, pressing gently around mounds to seal and expel air. Use a ravioli cutter or knife to cut into individual ravioli, pressing edges firmly to seal. Crimp edges with tines of a fork if needed. Transfer finished ravioli to a floured tray, not touching.

Bring a large pot of salted water to a gentle boil. In batches, cook ravioli 3–4 minutes or until they float and the pasta is al dente. Remove with a slotted spoon and transfer to a warm skillet with 1 tablespoon butter. Gently toss ravioli in butter for 30–45 seconds to finish and lightly coat.

Place 3–4 ravioli per serving on warm plates. Spoon 2–3 tablespoons of the zaffron curry sauce around and over the ravioli. Arrange roasted shallots and cherry tomatoes alongside or on top. Garnish with shaved Parmesan and fresh sage leaves or microgreens. Serve immediately.