Pumpkinravioliwithpepperedgorgonzolasauce Recipes

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 SAGE AND TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
• In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
• In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER

Steps:

• Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
• Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
• Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
• In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
• Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
• Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
• Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
• Enjoy them! They are a treat.

HOMEMADE PEAR AND GORGONZOLA RAVIOLI

Steps:

• Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
• Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
• Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
• Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
• Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
• Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

CHEESY PUMPKIN RAVIOLI

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.

SAVORY PUMPKIN RAVIOLI

Steps:

• Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf. , Divide pasta dough into fourths; pat into rectangle and roll one portion at a time to 1/8-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a stockpot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm., In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.