Homemade pasta has been a time consuming tradition in my life since I was a child. We would make it a couple of times per year, always making enough for leftovers so we could savor the special texture and taste for another meal.
The dough itself is not difficult to make. It’s just a combination of semolina flour and pumpkin puree (water works too) in a 3 to 1 ratio. It takes longer than a box of pasta, especially with rolling and cutting the dough, but it is definitely worth it for the difference in quality and freshness!
The filling adds another layer to this meal, and it is easy to switch it up if you want to use something other than mushrooms – other ideas could be more pumpkin puree, spinach, or simply ricotta cheese.
This pasta is made with semolina flour. Unlike all-purpose flour, semolina flour is more coarse, and therefore gives the pasta a different texture. It’s a bit chewier than pasta made with all-purpose or whole wheat flour, in a very good way. Couscous is also made with semolina flour.
I paired this ravioli with a simple homemade tomato sauce, and I included the recipe for that, but the choice of sauce is up to you!