Trick ‘r Treat and Pumpkin-Head Ravioli

31 Oct

Happy Halloween to everyone in internet land! To celebrate, we watched the Halloween anthology Trick r Treat and made some pumpkin ravioli.

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

That's all it takes folks

  • 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.

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

  • For 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!

Morgan’s Take – This was a tasty dish. Homemade pasta is so much better than dried. It’s not necessarily a difficult thing to make either, especially if you have a pasta maker. It is, however, time consuming. This dough recipe is easy, and simple, and I love it. It is impossible to over-knead the dough, in fact the more kneading the better in this case. It can also be made up to a day in advance.

The filling is super simple. You can use canned pumpkin puree, or homemade, which is what we did. Or you could even use pumpkin pie filling and just omit some of the spices. The filling came out wonderfully cheesy and pumpkiny and was just really good in my opinion. The sauce was also equally easy and simple, although we went with dried herbs over fresh cause that’s what we had on hand.

Now, the dough was a bit thick on the final ravioli, but that’s just because we didn’t roll it thin enough. This was our first time making homemade ravioli though, so there was a bit of a learning curve going on. The final ravioli seemed a bit heavy on the dough and light on the filling, but again, this is something that can easily be fixed by just rolling the dough thinner. The sauce was flavored quite nicely, but I think definitely fresh herbs next time. The flavor was fine, it was more of a consistency thing to me. The dried herbs were harsh and very prominent texturally. I’d also like to make the sauce a bit thicker next time, as it came out kind of runny. Although that’s mostly my fault as I decided to add a bit more of the liquids to make more sauce.

Oh! Sauce wise we didn’t have any red wine, and I didn’t want to buy some just for this, so I subbed some sherry and a splash of balsamic vinegar and it came out deliciously. Overall, it was a good dish, and I think with the small tweaks I mentioned that it would be great. It is a bit time consuming though, so next time I may just use wonton wrappers instead of making the whole thing from scrach.

Final Grade: B

Andy’s Take:I’ve never made pasta before, I’ve never eaten homemade pasta before, I’ve never even heard of pumpkin ravioli, so this was all pretty new to me. Being able to make your own pasta is a pretty awesome thing. My mind is just going down a list of different types of pastas that we could make and try. So that part is pretty awesome.

The pumpkin ravioli was, well, pumpkin ravioli. I know that’s not really helpful, but imagine eating ravioli, and then add in a pumpkin taste to it. Not a spiced or creamy pumpkin pie sort of taste, but just pumpkin. It was pretty tasty, that’s for sure. The sauce was also the perfect compliment to the ravioli, not too strong, but really flavorful. I really liked everything about this meal, except the time it took to prepare everything. It will very likely go faster a second time, but even so it took several hours for everything. I don’t think we’ll make this exact recipe until next year, but I’m sure we’ll make the pasta several times.

Final Grade: A

Trick r Treat is a 2009 horror movie anthology that follows several groups of people during one Halloween night. It’s got a slew of well known (and semi-well known) faces, including Anna Paquin, Brian Cox, the kid from Bad Santa, and the guy who plays Helo on Battlestar Galactica. There’s a little demon boy named Sam who has at least a minor role in all of the stories told. The stories also weave back and forth during the movie, so you might see a character in the background of one of the earlier stories, and then at the end of the movie you find out how they got there.

Morgan’s Take: I love this movie. It’s a thoroughly entertaining dark slightly comedy-esque Halloween movie that follows a few different groups of people. Usually I have no problem finding something or anything to complain about in movies, but I got nothing on this one. The film weaves together four stories from on Halloween night in one little town, and it does so amazingly well. They did a great job with the casting and the portrayal of the characters, there’s no annoying or pointless fluff, and it’s just an overall good movie!

My downright favorite thing about this movie is Sam though. I don’t know what it is about that murderous little tyke, but I just love him to death! I fully plan on making one of my future children go as Sam for Halloween as soon as they are about the right height.

Final Grade: A+

Yes, that is Red Riding Hood and Snow White.

Andy’s Take:This is, by far, my favorite Halloween movie. It’s not particularly scary, but it’s really fun. It’s one of those films where you can tell everybody was just having a good time on set, and it really shows. No characters are poorly portrayed, and while the movie has a semi-serious tone, it fully embraces the ridiculousness of the ideas. A demonic kid who kills people with a lollipop if they don’t like Halloween? Why not. Werewolves? Sure, throw ‘em in.

And this is how you carve a pumpkin with a large knife, random fat kid!

Probably the best part of the movie, however, is how short it is. It’s less than an hour and a half (82 minutes), but because of that, all the stories are tightly told and there’s not really anything that doesn’t need to be in there. It’s a great thing when a director knows that short and sweet is better than needlessly drawing things out. I don’t usually have traditions for anything, but watching this every year is definitely one of them now.

One more Anna Paquin for good measure.

Final Grade: A+

Now that we’re done with our horror movies, we’re bound to do something different next week. Stay tuned to find out what.

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Posted by on October 31, 2011 in Supper and A Film


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