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
Gennaro Makes Pumpkin Ravioli ay Parmigiano Reggiano | AD
Cappellacci with pumpkin and Parmigiano Reggiano is a symbolic dish in Emilia Romagna, just like Parmesan itself! I used a 24-month aged Parmesan, which you can find from most supermarkets.
Find out how to make this delicious Italian dish in association with @parmigianoreggianouk from the full recipe video on Parmigiano Reggiano’s YouTube page.
#TheOnlyParmesan #ParmigianoReggiano
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Pumpkin & Ricotta Ravioli | GCBC15 Ep01
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
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Butternut Squash Ravioli
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This Pumpkin Ravioli Recipe Is Like A Warm Hug
These Trader Joe's ready made raviolis make this recipe incredible fast to put together. It will taste like you ordered them from a 5 star restaurant!
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Ingredients
1 Package Trader Joe's Pumpkin Ravioli (or Trader Joe's Butternut Squash Ravioli)
4 Tbsp Butter
1/4 Cup Hazelnuts, Roughly Chopped
10-12 Fresh Sage Leaves
Grated Parmesan to Taste
Directions
Get a pot of water boiling. Once boiling, salt the water. Set aside 4 whole sage leaves. Julienne 8-10 sage leaves, set aside. Place the hazelnuts in a dry pan and toast them over medium-low heat to bring their flavors back. Should only take a couple minutes. Remove from pan and roughly chop them, set aside. Melt the butter in the same pan over medium-low heat. Once the bubbles subside, place the whole sage leaves into the butter. Flip them over to fry evenly. Once the butter browns, remove the sage leaves and set aside. Place the rest of the sage leaves and hazelnuts into the butter, sauté for at most a minute. You do not wan the butter to burn. Remove from the heat. Place the ravioli into the water for only two minutes. Remove and place in the butter sauce. Toss the ravioli in the sauce. Grate as much parmesan as you like. I recommend at least a few tablespoons. Toss some more. It's now ready to eat! After plating the ravioli, place the whole fried sage leaves on top as a garnish.
Tips!
DO NOT USE NON STICK SKILLET! It's too dark, you won't be able to accurately gauge how the butter is browning.
Never leave the pan, once the butter is in. It can go from nice and browned to black very quickly!
Because the aren't very many ingredients, I recommend getting the best quality.
Arguably Trader Joe's Butternut Squash Ravioli taste better, but I'll let you be the judge.
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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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Butternut Squash-Filled Ravioli⎢Chef Mario Batali⎢Martha Stewart
Roasted Pumpkin Agnolotti | Tasty Business