SAVORY PUMPKIN RAVIOLI
This pumpkin ravioli recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to taste to the rich, sage sauce. -Christopher Presutti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 696 calories, Fat 48g fat (28g saturated fat), Cholesterol 304mg cholesterol, Sodium 317mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
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
SAVORY FRIED PUMPKIN RAVIOLI
On a cool Halloween, I created and prepared this recipe for my own little goblins to gobble after trick or treating.
Provided by Mama Cee Jay
Categories European
Time 1h50m
Yield 48 pieces, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
- Generously coat inside and outside of pumpkin halves with EVOO.
- Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
- Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
- Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
- To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
- Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
- Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
- Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.
Nutrition Facts : Calories 174, Fat 4.2, SaturatedFat 2.2, Cholesterol 36.7, Sodium 889.4, Carbohydrate 25.7, Fiber 0.9, Sugar 0.3, Protein 7.7
SAVORY PUMPKIN RAVIOLI
I just now found this and I am going to be making it for sure!This recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. Sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to the rich, sage sauce, to taste
Provided by Debra Russell @talktorussell
Categories Pasta
Number Of Ingredients 18
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, about 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; roll one portion to 1/16-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 soup kettle 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. Spoon over ravioli.
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- Prepare the pasta dough and set out at room temperature to rest. On the stovetop, begin heating a stockpot of water to cook the ravioli.
- Place your measured canned pumpkin in a fine sieve, cover the top with plastic wrap, and weigh it down with another can or bottle. You want to drain excess moisture from the pumpkin, but not squish it through the sieve; about 15 to 20 minutes is sufficient.
- To make the pumpkin filling: In a medium-sized skillet melt the butter, and add the diced onion. Sauté until the onion becomes translucent.
- Add the turmeric and poultry seasoning. Cook for 1 more minute, until the spices are very fragrant. Add the drained pumpkin.
- Sauté the mixture until well combined and warmed through. This will cook out any excess moisture as well. Add the grated Parmesan cheese, and salt and pepper to taste.
- If the filling still seems a little loose, add 1 tablespoon of potato flour to bind it and make it smooth.
- Set the filling aside to cool to room temperature. The filling can be prepared the day before and refrigerated, wrapped in plastic, overnight. Return the filling to room temperature before stuffing and sealing the ravioli.
- To make the ravioli: Divide the filling into equal portions, based on how large you'll make your ravioli. A 2" circle pasta cutter will yield about 18 to 20 filled ravioli.
- Roll the pasta out by hand or with a pasta machine to the second thinnest setting. Place one sheet of pasta on the counter, and space dollops of filling about 2" apart on half the sheet.
- Fold the second half of the pasta sheet over the filling mounds. Press down around the filling to form a seal. Use a circle or square cutter to cut out each individual ravioli.
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