PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
Pumpkin-filled ravioli with a sage and brown butter sauce.
Provided by Fatima Rivera
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
- Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
- While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
- Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
- Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
- Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
- Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
- Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 41.8 g, Cholesterol 151.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 10.7 g, SaturatedFat 9.5 g, Sodium 751.7 mg, Sugar 1.2 g
PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
Provided by Kozmic Blues
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Add fresh ravioli and cook for about 4 minutes or until the float to the top.
- Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
- Cover with foil to keep warm while you prepare the sauce.
- In a small saute pan, melt the stick of butter over low heat.
- When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
- Remove butter sauce from the heat and grate in the nutmeg.
- Pour butter sauce over the ravioli.
- Sprinkle with grated cheese and toasted hazel nuts (if using).
- Grate the amaretti cookies over the dish and serve immediately.
Nutrition Facts : Calories 278.2, Fat 27.1, SaturatedFat 16.9, Cholesterol 84.2, Sodium 202.3, Carbohydrate 3.9, Fiber 0.1, Sugar 1.6, Protein 5.6
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.
PUMPKIN & RICOTTA RAVIOLI
Make and share this Pumpkin & Ricotta Ravioli recipe from Food.com.
Provided by Roosie
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour onto the work surface and make a well.
- You may want to oil your hands first to prevent sticking.
- Add the eggs one at a time, then add the salt.
- Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
- Knead for about 5 minutes, adding flour if dough is too sticky.
- Dice the pumpkin and cook in boiling water for 10 minutes.
- Strain and leave to cool.
- In a large bowl, soften the ricotta.
- When the pumpkin has cooled, mash with a fork and add to the ricotta.
- Add the parmesan, egg, nutmeg, salt and pepper to taste.
- Mix the ingredients together until they have a uniform texture.
- Roll out a thin sheet of pasta.
- Use the smallest setting on the pasta machine.
- Or roll by hand (watch out- it won't be easy!).
- Pasta should be very very thin at the final stage.
- If you have a ravioli attatchment for your machine, this should be easy from here on inches.
- Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
- Fold over the sheet of pasta or place another sheet on top.
- Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
- Cut out the individual ravioli shapes using pastry cutter or shape cutter.
- Be sure to seal edges well with water and perhaps a fork.
- Cook 5-6 minutes in boiling water.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 7.9, Cholesterol 248.4, Sodium 291.6, Carbohydrate 63.4, Fiber 2.2, Sugar 1.1, Protein 23.9
PUMPKIN RICOTTA RAVIOLI
A light vegetarian pasta recipe. This is a quick and easy ravioli recipe that is easy on the waistline. Finish with a drizzle of very good extra-virgin olive oil and a sprinkle of Pecorino cheese. Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm pinched for time.
Provided by DevotedFoodie
Categories Fruits and Vegetables Vegetables Squash
Time 49m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper.
- Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray.
- Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet.
- Chill ravioli until filling is set, 5 to 10 minutes.
- Preheat oven to 250 degrees F (120 degrees C).
- Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli.
- Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 109.6 g, Cholesterol 18.9 mg, Fat 4.4 g, Fiber 14.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 1124.8 mg, Sugar 2.7 g
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
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 4 to 6 servings
Number Of Ingredients 37
Steps:
- Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.
- Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.
- On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
- Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.
- Bring a large pot of water to a boil, while you make the sauce.
- Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
- Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings.
- Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately.
- A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan.
- Spinach Pasta Dough:
- Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.
- Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.
- Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.
- Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes).
- Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)
- Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic.
- In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.
- Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.
- Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.
More about "pumpkin ravioli recipes"
PUMPKIN RAVIOLI WITH SAGE RECIPE | GOURMET TRAVELLER
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- For egg pasta dough, pulse flour and 1 tsp salt in a food processor to combine. Add eggs, yolk and olive oil, and process until dough comes together. Turn out onto a lightly floured surface and knead to a smooth dough, dusting with extra flour if a little sticky.
- Sauté onion in oil and half the butter in a wide shallow saucepan over medium heat until onion is tender and starting to caramelise (10-15 minutes). Add garlic, stir until fragrant (1 minute), then remove mixture from pan and set aside.
- Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary.
BEST PUMPKIN RAVIOLI RECIPE - HOW TO MAKE PUMPKIN RAVIOLI
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- In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms.
- Meanwhile, make filling: drain pumpkin by placing in a fine mesh strainer set inside a large bowl. Cover exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press pumpkin.
- When pumpkin has drained, transfer to a medium bowl. Add parmesan, egg yolk, sugar, and nutmeg and season with salt and pepper. Stir to combine.
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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.
PUMPKIN RAVIOLI RECIPE - HOW TO MAKE PUMPKIN RAVIOLI
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- For the filling: Melt the butter with the garlic in a skillet over medium heat and cook for 1-2 minutes to release the garlic flavor.
- Stir and cook over medium heat for 4-5 minutes, until the puree is less watery and slightly thickened.
PUMPKIN RAVIOLI WITH SAGE BUTTER ORIGINAL RECIPE - RECIPES ...
PUMPKIN RAVIOLI WITH TARRAGON SAUCE - BLACK FIG FOOD
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- Preheat the oven to 350F degrees. Carefully cut off the top of the pumpkin and scoop out the seeds. Slice the pumpkin into long segments. Arrange the segments onto a baking sheet lined with parchment paper. Season with salt, pepper, and drizzle with olive oil. Roast the pumpkin segments in the oven for 40 minutes or until softened. Remove from the oven and set aside to let cool.
- You can use a pasta machine or roll out the pasta using a rolling pin. I used a rolling pin because I like my ravioli a bit thicker than what you can achieve with the pasta machine. Keep in mind that by using the pasta machine, you will yield more ravioli. The thinner the sheets, the more dough you will have to laminate.
- Melt the butter in a small saucepan over medium heat. Whisk in the milk, garlic powder, nutritional yeast, tarragon, salt, and pepper. Bring to a low simmer. In a small bowl, add the arrowroot with a splash of water. Spoon the arrowroot mixture into the sauce and whisk until it begins to thicken. Remove from the heat and set aside while you cook the ravioli.
VEGAN PUMPKIN RAVIOLI - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
- First, prepare the dough by combining flours with sea salt. Then create a well in the middle the flour with your hand and pour the water into it. Fold until just combined.
- Place the dough onto a clean counter and knead until it comes together and is slightly sticky, but not sticking to your hands too much. Lightly flour the ball of dough and place it back into the bowl to rest while you prepare the filling.
- Be sure to drain and rinse the cashews from the soaking water. Then place all the filling ingredients into a high powered blender and blend until very smooth. It may require a bit of work to get the ingredients blending smooth, but just stop the blender and move the contents around with a spoon or spatula, then start it back up again a few times until it starts to come together. Don't add more liquid or the filling will be too watery to stay in the raviolis.
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PUMPKIN RAVIOLI IN APPLE SAGE BUTTER SAUCE - A WICKED WHISK
From awickedwhisk.com
- Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano. Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano.
- After that hour has passed and you are ready to make your pumpkin ravioli, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside.
- On your countertop or a large cutting board, unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide.
PUMPKIN RAVIOLI (VEGAN PUMPKIN PASTA DUMPLINGS) - BIANCA ...
From biancazapatka.com
- Cut a pumpkin in half, remove the seeds, cut into quarters and place on a greased baking sheet (or in a large baking dish). Bake in the oven at 400°F (200°C) until soft (it usually takes about 30 minutes, depending on the size of the pumpkin pieces). Once the pumpkin flesh is soft, blend/ purée in a blender or using a fork.
- Mix the flour, semolina, and salt. Heap to a pile and press a well into the center. Add in olive oil, pumpkin purée and a little water and knead until a dough forms. (The amount of water depends on the consistency of the pumpkin puree. The dough should be not too soft, but also not too dry).
- Add pumpkin puree, plant-based cream cheese and vegan parmesan to a bowl. Mix everything well and season with the spices and chopped parsley to taste.
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- If your pumpkin puree or mashed pumpkin is too watery, drain the pumpkin using a paper towel and a mesh strainer to get rid of any unnecessary liquid.
- Preheat oven to 350 F. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
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- For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs.
- Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic.
- Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes.
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PUMPKIN RAVIOLI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
- Make a dough with the flour, 2 eggs, and a tablespoon of oil and knead until well mixed. Let the dough rest, unrefrigerated, in a bowl covered with plastic wrap for 2 hours. Clean the pumpkin and remove the seeds, but leave the skin on. Cut it into slices. Place the pumpkin in a baking pan lined with parchment paper, cover it with aluminum foil and bake it at 350°F for 1 hour, until very soft.
- Crush the amaretto cookies, chop up the mostarda, and beat 1 egg. Separate the pumpkin flesh from the skin and add the crumbled cookies, the mostarda with 2 tablespoons of its liquid, the cheese, a pinch of salt, some freshly ground pepper, and mix until smooth and uniform. Roll the dough into a long sheet 1 mm thick and divide it in half.
- Brush one of the sheets with the beaten egg and place down a tablespoon of filling in dollops about 1 inch apart, then cover with the other sheet of dough. Press the dough together between the dollops of filling and cut the ravioli with a pasta cutter or ravioli tablet.
PUMPKIN RAVIOLI (TORTELLI DI ZUCCA) - CAROLINE'S COOKING
From carolinescooking.com
- While you can use canned pumpkin, I would highly recommend you don't. Instead, use half of an approx 4-5 lb (1.8-2.2.kg) pie pumpkin, cut it in half and remove the seeds and soft stringiness from the inside. Preheat the oven to 400F/200C. Place the cleaned pumpkin half cut side down on a baking sheet/tray and roast for approx 30 minutes until the skin is darkening and it is soft to touch. Leave to cool before scooping out the flesh and mashing or blending to a smooth puree.
- To make the pasta, put the eggs and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball, or at least into large crumbs.
- Mix together the pumpkin puree, grated parmesan and nutmeg until well blended. Set aside to use as you roll and fill the dough.
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