PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
Made with an aromatic pumpkin filling, and served with a simple hazlenut cream sauce. You can make this ravioli with winter squash also.
Provided by Veghead
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
- Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
- Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
- Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
- Cook the ravioli in salted boiling water until al dente. Drain.
- Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Nutrition Facts : Calories 1708.8, Fat 99.5, SaturatedFat 53, Cholesterol 301.8, Sodium 475.2, Carbohydrate 164.7, Fiber 9.8, Sugar 12.1, Protein 42.9
PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
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.
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
Made with an aromatic pumpkin filling, and served with a simple cream sauce. You can make this ravioli with winter squash also.
Provided by MARBALET
Categories Squash Recipes
Yield 6
Number Of Ingredients 22
Steps:
- Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
- Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
- Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
- Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
- Cook the ravioli in salted boiling water until al dente. Drain.
- Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Nutrition Facts : Calories 1423 calories, Carbohydrate 106.7 g, Cholesterol 269.4 mg, Fat 99.3 g, Fiber 9.1 g, Protein 33.8 g, SaturatedFat 53.8 g, Sodium 768.6 mg, Sugar 11 g
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
Made with an aromatic pumpkin filling, and served with a simple cream sauce. You can make this ravioli with winter squash also.
Provided by MARBALET
Categories Squash Recipes
Yield 6
Number Of Ingredients 22
Steps:
- Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
- Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
- Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
- Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
- Cook the ravioli in salted boiling water until al dente. Drain.
- Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Nutrition Facts : Calories 1423 calories, Carbohydrate 106.7 g, Cholesterol 269.4 mg, Fat 99.3 g, Fiber 9.1 g, Protein 33.8 g, SaturatedFat 53.8 g, Sodium 768.6 mg, Sugar 11 g
PUMPKIN RAVIOLI WITH BUTTER SAGE SAUCE
Make and share this Pumpkin Ravioli With Butter Sage Sauce recipe from Food.com.
Provided by Poison_Ivy
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- cook the ravioli in salted boiling water.
- While the ravioli will be ready in 5 mins, melt the butter on low heat.
- When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
- In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
- Drain the ravioli.
- Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.
Nutrition Facts : Calories 438.2, Fat 47.8, SaturatedFat 21.2, Cholesterol 81.3, Sodium 270, Carbohydrate 3, Fiber 1.7, Sugar 0.8, Protein 2.9
PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER
These homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
Provided by The New York Times
Categories dinner, pastas, appetizer, main course
Time 2h
Yield 48 2 ½-inch ravioli (about 8 servings)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
- Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
- Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
- Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
- Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 891 milligrams, Sugar 6 grams, TransFat 0 grams
More about "pumpkin ravioli with hazelnut cream sauce recipes"
ROASTED PUMPKIN RAVIOLI WITH BROWN BUTTER AND HAZELNUTS
From more.ctv.ca
PUMPKIN RAVIOLI WITH SAGE AND HAZELNUT PESTO - CHEF'S PENCIL
From chefspencil.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE RECIPE | ALLRECIPES
From allrecipes.en.dnsdojo.net
SAUCE FOR SWEET POTATO RAVIOLI - THERESCIPES.INFO
From therecipes.info
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
From hanabirecipes.blogspot.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE | RECIPE ...
From pinterest.ca
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE BEST RECIPES
From recipesforweb.com
HOMEMADE PUMPKIN RAVIOLI FRESH PASTA WITH HAZELNUT SAUCE ...
From madanddelicacy.com
10 BEST PUMPKIN RAVIOLI CREAM SAUCE RECIPES - YUMMLY
From yummly.com
10 BEST PUMPKIN RAVIOLI CREAM SAUCE RECIPES | YUMMLY
From yummly.com
RECIPE PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE ...
From mydailymoment.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE PHOTOS RECIPE
From crecipe.com
PUMPKIN RAVIOLI WITH WALNUT CREAM SAUCE - CIAO CHOW LINDA
From ciaochowlinda.com
PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS - JOANNE ...
From joanne-eatswellwithothers.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE SO TASTY - RECIPES
From asagarnia.blogspot.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE | RECIPE ...
From pinterest.co.uk
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE RECIPE | PUMPKIN ...
From pinterest.ca
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE | RECIPE ...
From pinterest.co.uk
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
From architart.blogspot.com
FRINKFOOD - PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
From frinkfood.com
PUMPKIN RAVIOLI CREAM SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE TASTY RECIPES ...
From recipes101.net
PUMPKIN RAVIOLI WITH WALNUT CREAM SAUCE | EDIBLE PARADISE
From edibleparadise.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE | RECIPESTY
From recipesty.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE | KEEPRECIPES ...
From keeprecipes.com
PUMPKIN RAVIOLI WITH GORGONZOLA SAUCE RECIPE | MYRECIPES
From myrecipes.com
VIRAL DISH! PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE ...
From lyndarecipescollections.blogspot.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
From crecipe.com
PUMPKIN RAVIOLI IN HAZELNUT CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
PUMPKIN RAVIOLI CREAM SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST RECIPES - PUMPKIN RAVIOLI WITH HAZELNUT CREAM ...
From recipesmycafe.blogspot.com
20 MINUTE CREAMY PUMPKIN RAVIOLI - MODERN CRUMB
From moderncrumb.com
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
From worldbestbutterrecipe.blogspot.com
You'll also love