Recipe: Lidia's Pumpkin-Filled Ravioli (food processor and pasta machine)

LIDIA'S PUMPKIN-FILLED RAVIOLI

FOR THE PASTA DOUGH:
2 cup all purpose flour
1 cup semolina flour
1/2 tsp salt
4 eggs, room temperature
2 tbsp olive oil
2 tbsp warm water
FOR THE FILLING:
10 oz solid packed pumpkin
1/2 cup freshly grated parmesan cheese
6 single amaretto cookies
2 eggs
1/2 tsp salt
1/4 tsp freshly ground white pepper
1/4 tsp freshly grated nutmeg
FOR COOKING AND SERVING:
2 tbsp olive oil
3/4 cup clarified unsalted butter

TO MAKE THE PASTA DOUGH:
Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.

TO MAKE THE FILLING:
Blend next 7 ingredients in processor. Set mixture aside.

TO ASSEMBLE:
Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds.

Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough.

Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges.

(Can be prepared to this point up to 1 day ahead and refrigerated.)

TO COOK AND SERVE:
Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well.

Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

Makes 6 servings
Source: Lidia Bastianich