I wanted to save this spooky pasta post until I had time to photograph it with some sauce. Then, I realized that I am never going to have time for anything in my life again. Honestly, I do not know how non-professional bloggers find the time to cook, photograph and eat their spooky pasta while still attending to their jobs, relationships and household chores. It is impossible!
As a result, all you get is some process photos of the spooky pasta. Hopefully, they inspire you to cook this dish. This recipe is perfect for a Halloween feast due to its awesome black and orange colour combination. People are instantly impressed by crushed up charcoal inside their food. After all, it’s trending, right? In any case, don’t be intimidated. Making ravioli from scratch is time consuming but it’s not especially difficult.
I cannot fully attest to the health benefits of ingesting activated charcoal. The look of the black pasta, however, is quite elegant in my opinion. If it’s any consolation activated charcoal soap, which I use on a daily basis, works wonders on my skin. Therefore, it must be good to eat. Maybe that’s not the most logical conclusion. Bon appétit!
Spooky Pasta (Pumpkin and Activated Charcoal Ravioli)
For the Pasta Dough
- 2 cups all-purpose flour
- 2 tsp. extra virgin olive oil
- 1/2 cup + 3 tbsp. water
- 2 charcoal capsules
- 2 pinches salt
For the Filling
- 1/2 cup pumpkin purée
- 1/2 cup crushed walnuts
- 1/4 cup yellow onion
- 3 cloves garlic
- 1 tbsp. brown sugar
- 1/4 tsp. cayenne
- 1/2 tbsp. olive oil
- pinch of salt
For the Sauce
- 1 can coconut milk
- 1/2 cup crushed tomatoes
- 1/3 cup pumpkin purée
- 1/4 tsp. cinnamon
- salt and pepper to taste
- candied pecans, pumpkin seeds and crispy sage for garnish (optional)
- Combine dry flour, charcoal, olive oil and salt in a medium bowl.
- Add water a little at a time. Combine until dough begins to form. If it’s crumbly and dry then feel free to add more water a tablespoon at a time. If it’s too moist then sprinkle in a bit of flour a tablespoon at a time.
- Divide the dough in two balls, wrap and store in the fridge for 20-30 minutes.
- Meanwhile, for the filling, crush up your garlic cloves and finely dice your onion. Sauté over medium heat with olive oil until softened and fragrant.
- Combine cooked onion and remaining filling ingredients in a medium bowl.
- Take your dough out of the fridge and roll out on a floured surface.
- Use a teaspoon or cookie scoop to create balls of filling that are evenly spaced on half the sheet of rolled out dough.
- Brush with water around each scoop.
- Fold the other half of the sheet over top the filling balls. Use a ravioli stamp or cookie cutter to cut circles around each scoop of filling.
- If your ravioli isn’t sealed because you used the top of a peanut butter jar to cut it out then press down the edges of each ravioli with a fork. Make sure it is properly sealed with no air pockets to prevent water from getting in during the cooking process.
- Bring a pot of water to a boil. Place a single layer of ravioli in the pot to cook. Avoid crowding because fresh pasta is delicate and sometimes sticks together, etc.
- Once the ravioli begins gently floating to the surface remove from pot and place on a plate lined with paper towel. Continue cooking the rest of ravioli in rounds.
- While your doing the pasta chuck together all the sauce ingredients, save for the garnish, in a large saucepan. Cook one medium-high heat. Let simmer and then blend with a wand until smooth.
- Serve pasta with sauce and garnish with candied pecans, pumpkin seeds and crispy sage.