Learn the art of making ravioli using the 7-yolk pasta recipe from the highly coveted Michelin Star restaurant, The French Laundry.  This Pumpkin Ravioli or Zucca Agnolotti is a traditional dish of pasta pillows filled with sweet and savory pumpkin filling from Lombardy, Italy. It dates back to very ancient times but definitely will be enjoyed even by Gen Zs. 


Pumpkin Filling

  • 1 small sugar pumpkin quartered, seeds removed
  • ¼ tsp pumpkin spice mix
  • 1-2 tbsp olive oil
  • 1 egg
  • Few grates of fresh Nutmeg
  • 6-8 leaves sage finely minced
  • 3-4 sprigs of thyme
  • ¼ cup parmigiano cheese

Drizzle olive oil over pumpkin and season with pumpkin spice mix, salt, pepper, and roast for 30 mins in a 400F preheated oven. Once soft, let cool and mix all the other ingredients. Alternatively, you can steam the pumpkin and add all other ingredients once cooled down.

Seven-Yolk Pasta Dough
(Adapted from Tomas Keleher/French Laundry Restaurant)

  • 8 ounces of Tipico “00” flour for Pasta or all-purpose flour
  • 6 large egg yolks
  • 1 large egg
  • 1 1/2 teaspoons olive oil
  • 1 tablespoon milk
Pumpkin Ravioli

Mound flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1-inch wide. Make sure that the well is wide enough to hold all the eggs without spilling.

Pour the egg yolks, egg, oil, and milk into the well. Still using your fingers or a fork, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. This circular motion allows the eggs to gradually pull in flour from the sides of the well; It is important that the flour not be incorporated too rapidly, or dough will be lumpy. The mixture will thicken and eventually get too tight to keep turning with your fingers. Eventually, the dough will look shaggy but you can now start kneading for about 12-15 minutes.

Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with bread dough. Re-form the dough into a ball and repeat the process several times. The dough should feel moist but not sticky.

Wrap in plastic and let rest for 30 minutes.  Before rolling in a pasta machine.

To make ravioli, roll in a pasta machine from the thickest setting to about 1/16th of an inch or thin enough for you to somewhat see through the pasta sheet.

Lay on a lightly floured surface and drop about a tablespoon worth of filling, about ¾-1 inch apart on the lower half of the pasta sheet.  Brush the pasta with egg wash and fold the top part over the filling making sure to press down all around the filling to release air pockets.  Cut with a ravioli stamper or with a fluted pastry cutter or knife. Freeze for 10-15 minutes prior to boiling.

Pumpkin Ravioli with Brown Butter Sage Sauce

  • 4 oz salted butter
  • 1/4 cup roughly chopped walnuts
  • 8-12 fresh sage leaves
  • 2-3 sprigs of fresh thyme
  • kosher salt and black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pound pumpkin cheese ravioli
  • 1/3 cup grated Parmigiano cheese

Bring a large pot of salted water to a boil. Boil the ravioli for 2-3 mins or until it floats.

Meanwhile, melt together the butter, walnuts, thyme, and sage in a large skillet over low-medium heat. Cook, stirring occasionally until the butter is browning and the sage is crisp (4-5 minutes).

Simmer for 1 minute, then drop the ravioli into the butter sauce, gently tossing to combine. Season with nutmeg, salt, and pepper. Remove from heat.

Serve the ravioli and butter sauce with the crispy sage and a sprinkle of Parmigiano cheese. 

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