Pumpkin Ravioli With Creamy Crab Sauce Recipes

Steps:

• For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
• Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
• For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
• Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

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.

Steps:

• For the sauce: heat the olive oil in a medium sauce pan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the tomatoes and their juices. Cook for about 2 minutes, then add the broth and the tomato paste. Bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half again, about 6 minutes. Add the butter, and when melted, puree the sauce with an immersion blender. Add ground pepper and cracked red pepper to taste, and keep warm on low heat. For the raviolis: Drain the crabmeat and reserve the juice. Combine the crabmeat, ricotta, and seasonings. Place about a half teaspoon of crab mixture on each wonton wrapper. Wet the edges of the wrapper with water and fold over to seal. Bring a large stock pot of water to a boil, adding reserved crab juice and any leftover chicken broth from the sauce. Turn the heat down to a low boil and add the raviolis. Cook until soft, about 6 minutes. Combine with sauce, and top with parmesan cheese if desired.

Steps:

• Bring a large sauce pan of water to boil.
• In another saucepan, stir together pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon, and nutmeg in a medium saucepan.
• Simmer pumpkin mixture over a medium heat, stirring occasionally until heated, about 10 minutes.
• Add ravioli to boiling water and cook according to package directions.
• Drain ravioli and set aside.
• Remove pumpkin mixture from heat and stir in sour cream if desired.
• Spoon ravioli on plates, top with sauce, and sprinkle with cheese.