While it seems only fitting to devour candy during the gory sweetness of FEARnet's 24-hour Trick 'R Treat marathon, we offer up the alternative snack of Pumpkin Head Ravioli, courtesy of Supper and a Film, who created the dish specifically to eat while watching Michael Dougherty’s anthology.
These delicious and holiday-themed handmade ravioli, stuffed with the brains of smashed pumpkin heads, are a little more involved than other recipes we have posted, but the brown butter sauce is worth the work. If you don’t have ravioli cutters, you can use a cookie cutter, or even carve it up with your extra-sharp kitchen knife into a freestyle pumpkin-head shape.
Pumpkin Head Ravioli:
Basic Pasta Dough
1 1/2 c. flour
6 egg yolks plus 1 whole egg
1 T. oil
pinch of salt
1 T. ice water
extra flour for dusting
Combine all ingredients, and mix slowly starting from stirring the liquids to slowly incorporate the flour to form a dough. Turn the dough out onto the table and knead for a good 10-15 minutes.
Wrap dough in plastic and let rest for 30 minutes to an hour.
While the dough is resting, go ahead and make the filling for the ravioli.
Filling
1 1/2 c ricotta cheese
1 1/4 c pumpkin puree
1/4 c shredded Parmesan
1/2 c shredded mozzarella
2 T fresh parsley, minced
1 T fresh sage, minced
1 t ground nutmeg
1/2 t salt
1/4 t pepper
1/8 t ground clove
F
or the stuffing, just combine all the ingredients and set aside.
After the dough has rested, cut the dough into equal portions and roll out until very thin, almost transparent. You can do this by hand or just put the dough through a pasta roller following the manufacturers instructions.
Place one sheet of pasta over ravioli cutters.
Add a small amount of stuffing, making sure not to overstuff. If the raviolis are too full they may burst while cooking.
Next top the ravioli with another sheet of the dough, and roll over with a rolling pin, pressing down hard to cut dough on the perforated edges. Tear off the excess dough and pop the raviolis out by hitting the mold against the counter gently.
Repeat as needed with remaining dough. Once the pasta is done and ready to be cooked, go ahead and get the sauce going.
For Brown Butter Sage Sauce
2 garlic cloves, minced
2 shallots, minced
1/2 c butter
1 T fresh sage, minced
1 T fresh parsley, minced
2 t fresh rosemary, minced
1/2 t ground nutmeg
1/4 t pepper
1/4 c red wine
1/2 c heavy cream
Saute shallot and garlic in butter until translucent. Add the herbs and spices and saute for 1 minute.
Add wine, cover and simmer for 5 minutes. Add the heavy cream and cook just until hot, making sure not to boil.
Once the sauce is done, cook the ravioli for 3-5 minutes in boiling water. Drain, plate, and add sauce!
Check out the original recipe over at Supper and a Film and don't forget to watch FEARnet's 24-hour Trick 'R Treat marathon on Halloween.