Thursday, August 30, 2007

KitchenAid attachments rock!

For those who don't know, I'm the Utah rep. for KitchenAid. I sort of fell into this job, but it has been so much fun! This week I've been doing demo's at William Sonoma using the pasta and ravioli attachments. I must say that I love these attachments! I don't know if I can go back to using dry pasta!! Anyway, I took them over to my mom's last night to show her how they work. I made Pumpkin-Sage ravioli with browned butter and pecans. I am still dreaming of it. It was sooooo good! If you don't have the attachments I'm sure there are other ways to make ravioli (by hand, trays, etc.)

Pumpkin-Sage Ravioli with Browned Butter and Pecans
1 recipe Basic Egg Pasta (see below)
1 can (15 oz.) pumpkin
1⁄4 cup packed brown sugar
1 teaspoon ground sage
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon ground nutmeg
6 tablespoons chopped pecans
6 tablespoons butter

  • Prepare pasta dough; let rest.
  • In medium bowl, combine pumpkin, sugar, sage,
    salt, pepper, and nutmeg; refrigerate until ready to fill ravioli.
  • Fill ravioli with mixture using whichever method you prefer.
  • Cook ravioli in 6 quarts salted, boiling water until al dente or slightly firm to the bite,
    approximately 3 to 4 minutes.
  • On baking sheet, place pecans in single layer. Toast
    in oven at 350°F for 5 to 7 minutes, or until golden brown and aromatic.
  • Meanwhile, in heavy 1-quart saucepan over medium-high heat, heat butter until
    golden brown. Serve hot butter over cooked ravioli and top with pecans.

(this isn't the greatest picture! I used my camera phone)

Basic Egg Pasta
4 large eggs (7⁄8 cup eggs)
1⁄2 cup water
31⁄2 cups sifted all-purpose flour
1⁄2 teaspoon salt

Place eggs, water, flour, and salt in mixer bowl.
Attach bowl and flat beater. Turn to Speed 2 and
mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed
2 and knead 2 minutes. Remove dough from bowl
and hand knead for 1 to 2 minutes. Let it rest for
20 minutes. Divide dough into 4 pieces before
processing with Pasta Sheet Roller attachment. (or roll out to desired thickness)
Yield: 1 1⁄4 pounds dough.

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3 comments:

  1. That sounds soooo dreamy. I've had pumpkin ravoli once at a restaurant and loved it. I want the attachment so I can make it. So, tell me about it, Utah Rep.
    I never knew.

    ReplyDelete
  2. It's SO easy to make rav's with the attachment- you can watch this video & see!

    http://www.youtube.com/watch?v=uz9X68h3dpE

    The attachments are not cheap, however. I got all mine for free, otherwise I'd never have known the goodness of them!

    ReplyDelete
  3. That pumpkin, pecans and brown butter pasta looks amazing. I am going to have to figure out what they call pumpkin over here in England. I'll try it on one of my cheating days - sadly I'll have to do it sans the kitchenaid, and with less than fresh pasta. Can't wait!!

    ReplyDelete

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