Mushroom and pumpkin Ravioli

The first of a series of big fall storms has been pummelling the BC coast so this is essentially the end of the outdoor life for a while so we decided to get back into the routine of creating food again. So today it was a mushroom and pumpkin ravioli.
I went to the market and bought a piece of deep gold pumpkin, some shallots and some chanterelles and shitake mushrooms. Also a big celeriac root. David Wood's truffle and pepper goat's cheese and some of his Montana sheep's cheese.

this is very relaxing I am told

For the pasta I took three and a half cups of white flour, 6 eggs and 10 tablespoons of olive oil, began the mix in the mixer and then finished up by hand kneading it for about five minutes then placing it in a plastic bag to sit for an hour or so.

the basic chopped up

I soaked some Porcini mushrooms then glazed the shallots and added the chopped mushrooms with the porcini stock and some fresh sage. Once that was done and cooled, I added the grated celeriac and pumpkin, some crushed walnuts and the goat and sheep cheese and mixed the whole lot up.

mixing it all together

basic pasta hardware

rolling the circles 

spooning the mix

trimming the edges

Ravioli ready for cooking and freezing. Also the sprouts from the new sprouter after 3 days.

Then the arduous task of rolling and stuffing the pasta and making all this into 59 raviolis. I froze a bunch and cooked the rest and served it with a homemade basil and parsley walnut pesto I made in the Summer when basil was plentiful and cheap. Added to that a large Arugula and avocado salad with a white balsamic and birch syrup dressing and it was super yummy hiding from the storm with a big fire raging to keep the rain demons out.

With the left over pasta dough we made some linguini.