The Dinner Table:: Pumpkin Ricotta Ravioli with White Wine Sauce

I do not have one bit of Italian in me, but sometimes I think I do, if only for my love of Italian food - hazelnuts, cappuccino, olives, bread and pasta.  I oftentimes think that I could trade the big city for a small town in Italy where life is simple and pleasures like food are greatly appreciated and celebrated.  

When it comes to pasta, typically I eat store bought whole wheat pasta, but recently on a crisp fall night, I had my mind on making ravioli filled with pumpkin and ricotta cheese.  Making your own dough is a labor of love, but definitely worth the effort.  I made this pasta dough recipe and filled it with this pumpkin ricotta filling and this white wine sauce - it was divine, absolutely heaven.  If you are looking for a great fall meal to celebrate the season, this should do the trick and then some.  Continue for more...

A Few Things: If you want to forgo making your own pasta dough, you can either use fresh dough sheets from your local specialty store, or you can use wonton wrappers, which is even easier.  For the filling, if you have access to fresh ricotta, definitely use it, if not store bought is also fine.  Finally, I added freshly chopped sage and thyme (about two tablespoons) to the filling and half a tablespoon of each right before serving, as these two herbs enhance this dish even more.  

*All photographs by Alison