Homemade Sage and Pumpkin Ravioli

January 13, 2021 Chatelaine

Kitchen Tips

  1. Some pumpkin purée brands may be watery; straining purée will reduce the liquid, which can turn your pasta soggy.
  2. Crush amaretti by placing cookies in a resealable bag and breaking them up with a rolling pin. Use the same bag to pipe ravioli filling.
  3. Save any leftover pasta trimmings by cutting them into smaller pieces, then tossing with semolina flour and freezing up to 1 month. Add to minestrone or chicken noodle soups.

The post Homemade Sage and Pumpkin Ravioli appeared first on Chatelaine.

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