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
Butternut Squash-Filled Ravioli⎢Chef Mario Batali⎢Martha Stewart
Chef Mario Batali and Martha make lune (or full moon) ravioli filled with butternut squash and serve it with a brown butter and sage sauce.
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Butternut Squash-Filled Ravioli⎢Chef Mario Batali⎢Martha Stewart
Homemade Pumpkin Ravioli
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Pumpkin Ravioli with Creamy Sage Browned Butter
???????????????????????????? ???????????????????????????? ???????????????? ???????????????????????? ???????????????? ???????????????????????????? ???????????????????????? Sauce is the ultimate Flavors of Fall comfort food. The pasta is soft and delicate, and the sauce is heavy cream, cheese, and butter sauce infused with the flavor of fresh sage ribbons.
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????2 cups all-purpose flour (240g):
????3 eggs large
????½ tsp salt:
????2 Tbsp pumpkin puree
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????1 cup Grated Romano Cheese:
????2 cup pumpkin puree
????2 large egg yolks
????1/4 tsp Fresh ground nutmeg
????salt and pepper to taste
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????12 tbsp butter (1 ½ sticks)
????¼ cup fresh sage ribbons
????½ cup chicken or vegetable broth
????½ cup heavy cream:
????1 cup grated parmesan cheese:
????½ tsp lemon juice
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????¼ cup fresh sage ribbons loosely packed
????1 tbsp butter
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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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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
How to Make Pumpkin Ravioli or Cappellacci di Zucca | Pasta Grannies
Cappellacci are a kind of ravioli - these ones are filled with pumpkin and Parmigiano cheese and are totally delicious. Fab 85 year old Vanda Soncini shows us how they're made.
And if you want to try them, then hurry along to the family restaurant, La Capanna di Eraclio, where her daughter, Maria Grazia and granddaughter Elettra are chefs.
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