How To make Pumpkin Ravioli
1 c Ricotta Cheese
1/2 c Pumpkin; Canned
1/2 ts Salt
1/4 ts Nutmeg; Ground
2 c Unbleached Flour
1/2 ts Salt
1/4 c Tomato Paste
1 tb Olive Or Vegetable Oil
2 ea Eggs; Large
1 x Pumpkin Seed Sauce; *
* See Sowest 2 for recipe. Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside. Mix the flour, and 1/2 tsp 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 bowl. Do this until the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of 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.) Drop the pumpkin mixture by 2 level tsps 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. Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm. Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the warm Pumpkin Seed Sauce spooned over.
How To make Pumpkin Ravioli's Videos
Pumpkin Ravioli - OrsaraRecipes
In this video I would like to share with you a Pumpkin Ravioli recipe. You will need several things to make this recipe.
Pasta Machine:
Ravioli Tray:
Ingredients:
Pumpkin
Ricotta Cheese
Parsley
Eggs
Flour
Semolina
Sage
Butter
Pumpkin Seeds
PUMPKIN RAVIOLI with WALNUT SAGE BUTTER - How to Make Pumpkin Ravioli with Walnut Sage Butter Sauce!
This Pumpkin Ravioli with Walnut Sage Butter recipe has sophisticated flavors, but uses only 5 ingredients and is so easy to make. The combination of fresh honey roasted pumpkin ravioli, along with butter, fresh sage, toasted walnuts, and a touch of Parmigiano Reggiano cheese, give this vegetarian dish a rich and luscious taste. This simple recipe is on the table within 20 to 30 minutes, it’s easy enough for a weeknight meal, but can also be served as an elegant dinner.
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How To Make Homemade Pumpkin Ravioli From Scratch
homemade pumpkin ravioli from scratch is a lot easier than you think. My pumpkin ravioli with brown butter sage sauce is the perfect fall meal but you can use any sauce you like. I use fresh pumpkin for my pumpkin ravioli but feel free to use canned pumpkin if fresh pumpkin is not available. My homemade pumpkin ravioli uses a delicious and easy fresh pasta dough recipe.
homemade pumpkin ravioli from scratch recipe
-Pasta Dough
-2 1/4 cups AP flour
-3 whole eggs plus one egg yolk
-1/2 teaspoon salt
-tablespoon olive oil
-Pumpkin Ravioli Filling Recipe
-15 ounces pumpkin puree
- tablespoon brown sugar
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/4 teaspoon nutmeg
-1 egg yolk
-1/4 cup mascarpone cheese
-1/4 cup grated parm
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Pumpkin & Ricotta Ravioli | GCBC15 Ep01
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HOMEMADE VEGAN PUMPKIN RAVIOLI [DELICIOUS + PERFECT FOR FALL] | PLANTIFULLY BASED
Hi everyone! Today we are making these delicious homemade vegan pumpkin ravioli, open this description box for more info!
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INGREDIENTS (please do not repost elsewhere, thank you)
Filling
1 cup (244g) canned pumpkin puree
4 ounces (112g) vegan cream cheese
1/4 cup (28g) vegan parmesan
1 tablespoon (15g) nondairy milk, unflavored and unsweetened
1/2 teaspoon (2g) ground nutmeg
1/2 teaspoon (2g) ground cinnamon
Dough
2 1/2 cups (300g) all purpose flour
1/4 teaspoon (1g) turmeric
1/4 teaspoon (1.5g) salt
1/2 tablespoon (8ml) olive oil
1/2 cup + 1 tablespoon warm water (135ml)
Sauce
Remaining filling
1 cup (240ml) water, or as needed to thin
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