THORISSON RECIPES

Steps:

• Preheat the oven to 400°. Lightly butter a 9-by-4-inch loaf pan.
• In a small saucepan, combine the honey, cinnamon, ginger, cloves, nutmeg, saffron and 3/4 cup of water and bring to a simmer, whisking until the mixture is smooth. Remove from the heat and let stand for 15 minutes.
• In a large bowl, whisk the 3 flours with the baking powder, baking soda and melted butter. Add the honey mixture and whisk until smooth. Scrape the batter into the prepared pan and bake for about 30 minutes, until the loaf is deeply browned and a cake tester inserted in the center comes out clean. Transfer the loaf to a rack and let cool to room temperature, about 1 hour. Unmold and serve.

Steps:

• Make the filling: Preheat the oven to 400°F. With a sharp chef ’s knife, cut the pumpkin into vertical slices 1-inch thick. Using a large metal spoon, scoop out the seeds and insides of  the pumpkin and discard. Arrange the pumpkin slices on a baking sheet. Drizzle with olive oil and rub on both sides of the pumpkin. Season all over with salt, toss with rosemary sprigs, and drizzle with more olive oil. Roast until fork-tender, about 20 minutes. When cool enough to handle, scoop the flesh of  the pumpkin into a large bowl (discard the skins and rosemary sprigs).
  Add the Parmesan, nutmeg, breadcrumbs, and salt and pepper to taste. Stir well to combine. Set the filling aside. Make the pasta: Prepare as directed (see below), divide into two pieces, and roll into two long sheets. Scatter rice flour over a work surface. Place the pasta sheets on the surface. On one sheet, carefully scoop 1 teaspoon of filling for every 3 to 4 inches. Drape the second sheet of pasta over the first one, gently pushing around each filling mound with your fingers to seal and remove any air bubbles. Trim each ravioli parcel with a sharp knife or a pasta stamp of your choice to form a neat shape, whether square, oval, or round. Line a baking sheet with wax paper and scatter a good amount of rice flour on top. Transfer the ravioli to the baking sheet. Cover loosely with a kitchen towel and set aside in a cool place until ready to cook. Bring a large pot of  salted water to a boil over medium-high heat. Drop the ravioli into the boiling water and stir gently. Cook until they float to the surface, 1 to 2 minutes.
  Meanwhile, make the sauce: In a 12- to 14-inch sauté pan, melt the butter over medium heat until it foams. Add the sage leaves and cook until crispy, about 1 minute. Add the chopped chestnuts and toss in the pan so they get coated with the butter. Add 2 tablespoons of the pasta water, and shake the pan vigorously to thicken the sauce. Scoop out the ravioli with a slotted spoon and transfer to the butter and sage. Toss gently over medium heat to coat the pasta with the sauce. Transfer to plates and grate Parmesan on top before serving.  1. Mound the “00” flour on a work surface. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs gently together. Slowly incorporate the flour, starting with the inner sides of  the well.  2. When the dough begins to come together, start kneading using just the palms of  your hands with a back and forth motion (the joke is that you should always be able to answer the phone while making pasta!). Use a dough scraper to scrape away any stray bits around the pasta dough, as dried-out dough will interfere with your pasta making. The dough is ready when it is elastic and the surface gently “comes back to you” when pressed, about 15 to 30 minutes.  3. Place the dough in a large bowl and cover with a lid, a cotton cloth, or a plate. Set aside in the coolest part of  your kitchen for 1 hour. (You can also prepare the dough the day before, wrap it in plastic wrap, and refrigerate. Before rolling, bring it back to room temperature.)  4. When ready to roll out the dough, dust a work surface and rolling pin lightly with rice flour. Cut off a piece of dough (the equivalent of  a handful), press with the palm of  your hand onto the work surface, and roll out with the rolling pin to about ½ inch thick. Set a pasta machine to its thickest setting and roll the pasta dough through it. Switch the pasta machine to the next thinnest setting and roll the pasta dough through again. Continue switching the settings lower and lower until you get a thin and perfectly smooth sheet of  pasta. Repeat with the remaining dough.  5. Place the pasta sheet on the floured work surface. Cut and/or stuff the pasta according to your liking. The pasta will be fine at room temperature for up to 30 minutes, but if  you’re cooking later, cover the pasta with plastic wrap and refrigerate for up to 24 hours. You can also freeze individual portions for up to three months, making sure they are well wrapped.