Learn how to make pasta dough from scratch and turn that into Homemade Pumpkin Sage Ravioli with a Cream Sauce! This is a must have recipe that is easier than you’d imagine, comes together easily and works every time. I was so impressed, as was Gerald, when I made homemade ravioli. The dough is gorgeous, supple, easy to roll out and work with, forgiving and you can store it in the fridge or make raviolis and freeze it as if you bought it from the market. The dough includes about 3 ingredients + salt & water, easy!
Easy Pasta Dough Recipe:
Combine everything less the water in your food processor. Allow it to come together and stream in the water. Proceed to knead for a few minutes on a floured surface. Cover with plastic wrap and place in the fridge for 30-60 minutes. Proceed to use as desired, ravioli, spaghetti....
OR - Mix by hand by whisking the dry, adding the congealed "egg", oil or oil replacement, mix. Add the water in until sticky and pliable, knead the dough for just a few seconds or so until it comes together and wrap it in the fridge for 30-60 minutes.
[In the video I used 2 cups wheat with 3/4 cups corn flour for the wheat and 2 cups all purpose gluten-free flour with 3/4 cups corn flour for the gluten-free. My oil free option was pumpkin puree. This recipe is easy to make your own based on what you have and prefer.]
Puree all the ingredients in food processor or mash until creamy. Set aside.
Creamy Sage Sauce
Blend, heat and serve.
TO MAKE THE RAVIOLI:
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