“Maybe I should have started with linguine instead of ravioli.” I was trying to remember how to make pasta, and beginning to wonder if, instead of pumpkin ravioli, our Halloween dinner was going to consist of pasta shreds with mashed pumpkin on top. Fortunately for us, and for those of you looking at the photos of our final product, it did finally come out.
I used to make ravioli and other filled pastas, back when I was young and unemployed and had more time in the kitchen, but it had definitely been a while. And I never did get the hang of squash-filled pastas – it seemed like I always overfilled them or the filling was too watery, and the pastas always self-destructed in the pot. I’m happy to report, though, that this recipe (from Mario Batali’s Babbo Cookbook) worked beautifully. I only had to wad up the pasta scraps and reroll them once! And the pumpkin didn’t cook evenly, so we ran it through the cuisinart to get rid of the hard chunks. But the result was very, very delicious. I did skip the amaretti cookies on top, though, because that just sounded disgusting.