Savory Pumpkin Ravioli Recipes

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SAVORY PUMPKIN RAVIOLI



Savory Pumpkin Ravioli image

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

2-1/2 to 3 cups all-purpose flour
5 large eggs
1 tablespoon olive oil
FILLING:
1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
4 teaspoons chopped shallot
1/3 cup butter, cubed
2 teaspoons minced fresh sage
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup heavy whipping cream
1 small bay leaf
1 large egg, lightly beaten
SAUCE:
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons minced fresh sage

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.

PUMPKIN RAVIOLI



Pumpkin Ravioli image

This is a Southwestern dish, with an unusual taste. Everyone will ask for the recipe. Serve with Pumpkin Seed Sauce. This pasta can also be shaped as tortellini.

Provided by MARBALET

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 6

Number Of Ingredients 10

1 cup ricotta cheese
½ cup pumpkin puree
½ teaspoon salt
¼ teaspoon ground nutmeg
2 cups all-purpose flour
½ teaspoon salt
¼ cup tomato paste
1 tablespoon olive oil
2 eggs
2 tablespoons water

Steps:

  • Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
  • Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
  • Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
  • Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
  • Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 35.7 g, Cholesterol 61.7 mg, Fat 4.5 g, Fiber 2.2 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 573.6 mg, Sugar 2.3 g

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Top Asked Questions

What to serve with pumpkin ravioli?
The Parmesan Sage Cream Sauce is easy to make and pairs perfectly with the pumpkin ravioli. It would be great with other pastas, too. Check out last years #PumpkinWeek recipes: Read on after the Pumpkin Ravioli with Parmesan Sage Cream Sauce recipe to see all the other #PumpkinWeek Recipes being shared today.
How long do you boil Ravioli for?
Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes. Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.
How do you fill ravioli with filling?
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.
Is brown butter sauce good for ravioli?
The brown butter sauce is absolutely amazing. It takes a bit of effort, but making homemade ravioli is so worth the time. And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering. You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli.

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