PUMPKIN RAVIOLI WITH PEPPERED GORGONZOLA SAUCE
Pure bliss in my book. Credit to Laura Martin, Cooking Light, NOVEMBER 2007 for being the base of this recipe. I have to say the gorgonzola sauce is the deal maker in this recipe. I've tweeked some ingredients according to my family's personal taste (rosemary, shallots, and increased pepper in the sauce) so I encourage you to do the same. I don't usually "carb out" but I make the exception for this dinner and worth the time to make in my book. Makes me feel like I'm really cooking something with love to serve for dinner.
Provided by Wineaux in Centrevi
Categories < 4 Hours
Time 1h15m
Yield 30 Raviolis, 6 serving(s)
Number Of Ingredients 15
Steps:
- Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. You want the pumpkin as "dry" as possible. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced shallot, rosemary, and pepper.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water, but not TOO much, and fold in half, pressing edges firmly with fingers to form a half-moon. (I was tempted to use two wrappers, one on top of each other, but it decreases the yield and doesn't work any better.) Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
- Fill a large pot (large enough to have free floating ravioli's -- NO bumping!) with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. They will usually float to the top. Remove ravioli with a slotted spoon; lightly coat with cooking spray (IMPORTANT step), and keep warm. Repeat procedure with remaining ravioli. Careful, as they do become sticky with one another.
- Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly (it will "go" fast). Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola. Season with salt and pepper to taste. (We're nuts about fresh ground pepper so I use it liberally in this step).
- Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts (or toasted pumpkin seeds which I like better). Serve immediately.
Nutrition Facts : Calories 265.4, Fat 10.1, SaturatedFat 4.7, Cholesterol 21.9, Sodium 786.4, Carbohydrate 34.2, Fiber 2.8, Sugar 4.2, Protein 10
PUMPKIN RAVIOLI
Steps:
- Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened towels while preparing remaining raviolis. In a saucepan of boiling salted water cook the ravioli until they are just tender. In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened. Drain the pasta and transfer to a serving bowl. Add sauce and toss to combine. Garnish with sage leaves.
PUMPKIN RAVIOLI WITH GORGONZOLA SAUCE
Steps:
- Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture. Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE
When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. -Cheri Neustifter, Sturtevant, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth. , In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally., Drain ravioli and stir into sauce. Sprinkle with nuts.
Nutrition Facts : Calories 420 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 662mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
PUMPKIN RAVIOLI BISQUE
More like a ravioli with pumpkin sauce, this is a wonderful mix of sweet and spicy. If it is too sweet, use a can of solid packed pumpkin in place of the pumpkin pie filling and use more broth and some pumpkin pie spice. I've made it both ways, and both are great. My husband preferred it with the pumpkin pie mix. Modify the cayenne pepper to taste; we like it spicy so we use 2 teaspoons!
Provided by Sky
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly-salted water to a boil; cook the ravioli in the boiling water until tender, about 5 minutes; drain.
- Prepare a skillet with cooking spray and place over medium heat. Cook the onion and garlic in the hot skillet until brown. Stir in the sage, thyme, cayenne pepper, chicken broth, and pumpkin pie filling; bring to a boil, reduce heat to medium-low and simmer 10 minutes. Ladle over drained ravioli to serve.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 57.3 g, Cholesterol 56.1 mg, Fat 10.9 g, Fiber 7.9 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 478.4 mg, Sugar 7.6 g
PUMPKIN RAVIOLI WITH CHICKEN AND PUMPKIN-SAGE SAUCE
This ravioli dish steps away from the traditional fillings and red sauce by using pumpkin-stuffed ravioli and a browned butter-pumpkin-sage sauce. The ravioli is seasonal and may be found at stores such as Aldi® or Trader Joe's®.
Provided by thedailygourmet
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.
- Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.
- Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.
Nutrition Facts : Calories 359 calories, Carbohydrate 22.1 g, Cholesterol 118.4 mg, Fat 16 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 8.8 g, Sodium 210.8 mg, Sugar 0.8 g
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- Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
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