PUMPKIN AND SWEET POTATO RAVIOLI WITH GREEN PESTO AND PUMPKIN SEED CRUNCH
Provided by Sophie Llewellyn Smith
Categories Main courses
Yield 4 servings
Number Of Ingredients 21
Steps:
- Peel and dice the sweet potato and dice the pumpkin (leaving the skin on). Boil in salted water.
- Mix the flour, salt, eggs and olive oil with 1 tablespoon of water to form a dough. Knead the dough without water until smooth and elastic and leave to rest.
- Toast the pine nuts in a pan without fat. Next, place the pine nuts in a food processor with the basil, garlic and salt and gently pulse to form a smooth paste. Mix in the Parmesan and olive oil. Season to taste with salt and pepper.
- Drain and mash the sweet potato and pumpkin. Mix with the cream cheese, Parmesan and honey and add cornflour starch to thicken the mixture if needed. Season with chilli powder, salt, pepper and paprika until spicy.
- Use a pasta machine to roll out the ravioli dough to the second-to-last setting. Cut into two equally-sized sheets. Use a teaspoon to place scoops of the filling on the sheet, approximately 3 cm apart.
- Lightly whisk the egg and brush it onto the dough surrounding the filling. Place the second sheet of pasta on top and push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside.
- Use a ravioli roller or cutter to cut out the ravioli.
- Heat the pumpkin seed oil in a pan and add the pumpkin seeds with a sprinkling of salt until they begin to burst.
- Boil water in a saucepan with salt. Place the ravioli in the water and cook until they float to the top.
- Drain immediately and mix with the pesto.
- Sprinkle with the pumpkin seeds, serve and enjoy!
CHEESY PUMPKIN RAVIOLI
This recipe was inspired by a delicious ravioli I had at a restaurant (Cactus Club's butternut squash ravioli). I converted it into a pumpkin sauce and incorporated some of the same ingredients found in pumpkin pie. It's easy to make and takes only 20 minutes from start to finish. Perfect autumn comfort food.
Provided by rlegrand
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
- Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.
Nutrition Facts : Calories 580.5 calories, Carbohydrate 56.3 g, Cholesterol 101.1 mg, Fat 29.8 g, Fiber 6.1 g, Protein 25 g, SaturatedFat 14.7 g, Sodium 1294 mg, Sugar 10.1 g
SWEET POTATO & GOAT'S CHEESE RAVIOLI
Fresh pasta is incredibly satisfying to make and far easier than you may think
Provided by Silvana Franco
Categories Dinner, Main course, Pasta
Time 1h35m
Number Of Ingredients 7
Steps:
- For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
- For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
- Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
- Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
- Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
- Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.
Nutrition Facts : Calories 507 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.02 milligram of sodium
PUMPKIN AND SWEET POTATO RAVIOLI
One of my friends' recipes that she has kindly let me share on here. This is currently a WIP since I need to work out measurements
Provided by Satyne
Categories Yam/Sweet Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a pan.
- Saute Onion, Garlic and Ginger.
- Add Pumpkin, sweet potato and stock and bring to boil.
- When the veggies are tender, add all items to a blender and blend until smooth.
- Stir through the basil, nutmeg, cream, salt and pepper and then serve on your pasta.
Nutrition Facts : Calories 208.3, Fat 14.4, SaturatedFat 6.8, Cholesterol 37, Sodium 211, Carbohydrate 15.6, Fiber 1.6, Sugar 4.8, Protein 4.8
SWEET POTATO RAVIOLI
This is from 1001 Low Fat Vegetarian Recipes. Pumpkin or winter squash could be used in place of the sweet potatoes. Serve with a curry or sage sauce.
Provided by dicentra
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
- Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
- Top with a second wonton wrapper and press edges together to seal.
- Repeat with remaining wonton wrappers and potato mixture.
- Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
- Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.
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