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.
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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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Give this Pumpkin Ravioli a try next time you're looking for a simple pasta recipe that will knock your socks off. The savory pumpkin filling makes these ravioli the perfect recipe for Fall time, and the nutty brown butter pasta sauce is the perfect accompaniment.
I use a store bought pumpkin ravioli, which is a huge time saver, but of course you can make your own. The brown butter sauce, which I accent with some fresh sage leaves is really easy to make. All told you can be eating about 20 minutes after you start this pasta recipe.
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How to make homemade pumpkin ravioli using a kitchen aid mixer.
These are the pumpkin ravioli that I love and can't get locally any more. The ones I made in this video are very close.
Filling:
2 tbsp butter (salted)
2 gloves garlic minced
1/2 tsp salt
1/4 tsp pepper
1 cup pumpkin puree
1/4 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 cup shredded parmesan
1 tbsp brown sugar (more or less to taste)
Melt butter over medium high heat, add garlic and cook for 1-2 minutes until garlic is softened and fragrant.
Add spices, pumpkin and cheese. Stir and cook for 2-3 minutes.
Take off heat and allow to cool to room temperature.
Pasta sheets:
3 1/2 cups all-purpose flour
1 teaspoon salt
4 large eggs, beaten
2 Tablespoons water (or more)
DIRECTIONS:
Place eggs, water, flour and salt in mixer bowl. Attach paddle attachment and beat together for 30-60 seconds. The dough should be lumpy and chunky and not super dry and powdery.. Add more water if the dough is too dry, in 1 teaspoon increments.
Change out the flat beater for the dough hook and allow to knead at low speed for 2-3 minutes.. Remove the dough and knead by hand for 2 minutes. Cover and let it rest for 30 minutes.
Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Make srue the other 3 pieces are coverd while you work with the first piece. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this at least 2-3 times.
Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4.
Continue in this fashion until you reach #6
I cut the sheets so that they were about 24 long.
Place sheet on counter (lightly dusted with flour).
Place teaspoonful mounds of filling about 3 inches apart on 12 of the pasta sheet. (the other half will be used to fold over).
Beat one egg with a tbsp of water in a small bowl and using a pastry brush, brush this mixture in a circle around each of the filling mounds.
Fold past sheet over the mounds.
Press out air between the covered mounds and press to seal.
Cut our ravioli using a ravioli cutter, pastry cutter, cookie cutter or a knife.
I re-rolled the scraps and put them through the machine again. Adding a little bit of water to make sure the pieces stick together.
After cutting out your ravioli, sprinkle them with flour to keep them from sticking to the plate/pan or each other.
Boil a large pot of salted water and drop the ravioli in the water a few at a time. Boil gently until the start to float, then cook them an additional 2-3 minutes.
Drain and toss in butter sage sauce.
You can freeze them at this point by putting them in a single layer on a cookie sheet and freezing them solid.
Remove the frozen pieces and put them in a freezer safe bag or container.
Cook them from frozen by just dropping them into the boiling water and cook until floating about 6-7 minutes.
Butter sage sauce:
4 tbsp butter
1 tsp dried sage
Cook butter and sage over medium high heat until butter foams up, starts to come down and the milk solids in the butter turn brown.
Add cooked ravioli and toss to coat.
Sprinkle with additional parmesan cheese and toasted pine nuts if desired.
This filling recipe made enough for about 2 dozen ravioli.
The pasta recipe made enough for the ravioli and some extra pasta that I turned into linguini noodles (enough for another meal).
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20 Minute Pumpkin Ravioli
A quick and easy 20 minute creamy pumpkin ravioli recipe. It's the perfect weeknight meal to impress your friends and family when you are short on time.
Butternut Squash Ravioli
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Roasted Pumpkin Ravioli with Brown Butter and Sage
Served in an irresistible brown butter and sage sauce, this roasted pumpkin ravioli recipe is a dish that’s sure to impress. Give it a go this weekend.
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Roasted Pumpkin Ravioli with Brown Butter and Sage
Serves 4 Prep 1 hour (+ cooling & 30 mins resting time) Cooking 35 mins
1 quantity basic pasta dough*
100g butter, chopped
1 punnet sage leaves
2 garlic cloves, crushed
Pumpkin filling:
450g butternut pumpkin, peeled, coarsely chopped
2 tbs olive oil
1/4 cup (30g) crushed amaretti biscuits
1/2 cup (40g) finely grated parmesan
1 tsp finely grated lemon rind
1. To make pumpkin filling, preheat oven to 200°C and line a baking tray with baking paper. Toss the pumpkin and oil in a bowl and arrange on lined tray. Bake for 30 mins or until golden brown and tender. Transfer the pumpkin to a bowl to cool. Mash until smooth. Stir in biscuit, parmesan and lemon rind. Season.
2. Roll out the pasta dough. Place 8 heaped teaspoons of pumpkin filling on the pasta sheet 2cm from the long edge closest to you, spaced about 4-5cm apart. Loosely fold the pasta sheet over the filling and press around the filling to remove any air. Use a pasta cutting wheel, sharp knife or round pastry cutter to cut ravioli into even shapes.
3. Add the butter to a large deep frying pan over medium heat. Cook for 2 mins or until the butter melts and begins to foam. Add the sage leaves and cook for 1-2 mins or until crisp. Add the garlic and stir to combine.
4. Meanwhile, cook the ravioli in a large saucepan of boiling water for 2 mins or until the ravioli rise to the surface and are al dente.
5. Use a slotted spoon to transfer the ravioli to the butter mixture and gently toss to coat. Divide among serving plates. Season with pepper to serve.
Serve with: toasted pine nuts
*Basic pasta dough:
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