Basic Egg Pasta

RECIPES

4large 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.

Follow cooking instructions, page 6.

Yield: 11⁄4 pounds dough.

Pumpkin-Sage Ravioli

with Browned Butter and Pecans

1recipe Basic Egg Pasta

1 can (15 oz.) pumpkin

1⁄4 cup packed brown sugar

1teaspoon ground sage

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1⁄4 teaspoon ground nutmeg

6tablespoons 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. Follow directions for preparing pasta sheets, using ravioli maker and cooking ravioli.*

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.

Yield: 6 servings (12 to 15 ravioli with 1 tablespoon butter and 1 tablespoon pecans per serving).

*For very moist fillings, such as pumpkin, pasta roller setting 4 works best, and ravioli should be cooked immediately after filling and drying.

Per serving: About 510 cal, 13 g pro, 67 g carb, 21 g total fat, 9 g sat fat, 170 mg chol,

550 mg sod.