Использование И Уход для KitchenAid KRAV

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Pumpkin-Sage Ravioli

with Browned Butter and Pecans

1 recipe Basic Egg Pasta
1 can (15 oz [445 mL])

pumpkin

cup (60 mL) packed

brown sugar

1 tsp (5 mL) ground

sage

tsp (2 mL) salt

tsp (1 mL) black

pepper

tsp (1 mL) ground

nutmeg

6 tbs (90 mL) chopped

pecans

6 tbs (90 mL) butter

Prepare pasta dough; let rest.
In medium bowl, combine pumpkin, sugar, sage, salt,

pepper, and nutmeg; refrigerate until ready to fill ravioli.

Follow directions in “To Prepare Pasta Sheets,“ “To Use

Ravioli Maker Attachment“ and “Cooking and Storing

Ravioli.“*
On baking sheet, place pecans in single layer. Toast in

oven at 350°F (180°C) for 5 to 7 minutes, or until golden

brown and aromatic. Meanwhile, in heavy 1 qt

(950 mL) saucepan over medium-high heat, heat butter

until golden brown. Serve hot butter over cooked ravioli

and top with pecans.
Yield: 6 servings (12 to 15 ravioli with 1 tbs [15 mL]

butter and 1 tbs [15 mL] pecans per serving).

Per serving: About 510 cal., 13 g protein, 67 g carb,

21 g total fat, 9 g sat fat, 170 mg cholesterol, 550 mg

sodium.

Basic Egg Pasta

large

eggs

(

cup eggs

[208 mL])

1 tbs (15 mL) water
3

cups (830 mL) sifted

all-purpose flour

tsp (2 mL) 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. Cover with

plastic wrap and let dough rest for 15 minutes. Divide

dough into 4 pieces before processing with

Pasta Sheet Roller Attachment.

Follow cooking instructions in “Cooking and Storing

Ravioli.“
Yield: 1

pounds (565 g) dough.

*For very moist fillings, such as pumpkin, pasta roller

setting 4 works best, and ravioli should be cooked

immediately after filling and drying.