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How To make Pumpkin Ravioli with Pumpkin Seed Sauce
1 c Ricotta cheese
1/2 c Pumpkin
-cooked 1/2 ts Salt
1/4 ts Nutmeg
2 c Flour
1/2 ts Salt
1/4 ts Tomato paste
1 tb Oil
2 ea Egg
1 c Shelled pumpkin seeds
1/2 c Onion
-chopped 1 ea Slice white bread
-torn into small pieces 1 ea Clove garlic
-crushed 2 tb Oil
2 tb Green chilies
-chopped 14 oz Chicken broth
1/2 c Whipping cream
Salt Mix cheese, pumpkin, 1/2 tsp salt and the nutmeg; reserve. Mix flour and 1/2 tsp salt in large bowl; make well in centre. Beat tomato paste, oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into centre, until dough forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, let rest 5 minutes. Divide dough into 4 equal parts. Roll dough, one part at a time, into rectangle, about 12 x 10 inches(keep remaining dough covered). Drop pumpkin mixture by 2 level teaspoonfuls onto half of the rectangle about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten edges of dough and dough between rows of pumpkin mixture with water. Fold other half of dough up over pumpkin mixture, pressing dough down and around mixture. Trim edges with pastry wheel or knife. Cut between rows of filling to make ravioli; press edges with fork to seal. Repeat with remaining dough and pumpkin mixture. Place ravioli on towel; let stand, turning once, until dry, about 30 minutes. Prepare Pumpkin Seed Sauce. Heat until hot; keep warm. Cook ravioli in 4 quarts boiling salted water (2 tsp salt) until tender, 10 to 15 minutes, drain carefully. Serve ravioli with sauce. Pumpkin Seed Sauce To serve with Pumpkin Ravioli Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt. Serve with Pumkin Ravioli. posted by Linda Davis
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How to make walnut sauce for pumpkin ravioli | Pasta Cecchi
SUBSCRIBE According to scientists and food experts regular consumption of seeds and nuts is incredibly beneficial for your health and appearance! Therefore is often suggested to assume them in an healthy diet. Today, celebrating the autumn season from Leiden, The Netherlands, we'll prepare a sauce based on walnuts and pine nuts to garnish our new whole-grain Ravioli stuffed with pumpkin & Italian Taleggio cheese for all the pasta lovers on Pasta Cecchi. Walnut sauce is characterized by its rich in antioxidants yet delicate flavor with intense notes of oil seeds... and is also perfect for spreading on bread or to add in your lunch salad.
Info at pastacecchi.nl
INGREDIENTS:
- Extra virgin olive oil 70 g
- Walnut kernels 160 g
- 1 clove garlic
- Pine nuts 20 g
- Parmigiano Reggiano DOP grated 20 g
- Whole milk 160 g
- Bread crumb 30 g
- Marjoram to taste
- Salt up to taste
- Black pepper to taste
First, take a pan and pour in some water and bring it to boil. When the water boils, pour and cook the shelled walnuts for 5 minutes. This operation will allow you to deprive them of the outer skin more easily and to dampen their bitter taste. After 5 minutes, drain with the help of a colander and place them on a clean cloth so that they dry and cool down.
Now take a bowl and pour in the breadcrumbs and milk. Mix the crumb with the milk so that it can moisten well. When the breadcrumbs have softened, drain them using your hands then put them in the mixer (keep the excess milk aside for later).
Take the walnuts and add them in a mixer together with bread previously soaked in milk, pine nuts, garlic, marjoram and grated cheese. Blend and add the oil a little at a time. If you want it more, add some more milk previously kept aside to make your walnut sauce creamier. Season with salt and pepper and mix again, your walnut sauce is ready to flavor your fresh pumpkin ravioli with Taleggio!
Do you wonder how to prepare your fresh pasta? Experience through my food vlogs the journey to practice & learn about fresh pasta and the food world around it including the locations I will visit. All started with tasty pasta recipes at home till pursuing for more knowledge in Italy where I learned how to make fresh pasta at professional level and prepare the best matching sauces.
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Fresh pasta is sustainable, healthy and funny especially when cooked at home. Discover with me inspirations, different flours, great locations and tips to enjoy pasta in your meals!!
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Song: Altero & Niwel - Coming Home ft. Ollie Wade
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#walnuts #healthydiet #ravioli #pumpkin #taleggio #autumn #leiden
Secret to the BEST Pumpkin PASTA Dinner!
Unashamed instant cold weather comfort food by way of the store bought tortellini. The classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin will brighten even the darkest of Autumn days.
Ingredients:
1 tbsp olive oil
1 small pumpkin, peeled, deseeded and sliced
3-4 thyme sprigs
2 sage sprigs
3.5 oz / 100g butter
2.6 oz / 75g hazelnuts, roughly chopped
1lb / 500g spinach and ricotta tortellini
Sea salt & black pepper
1/2 cup / 100g cashel blue, to serve
Best quality extra virgin olive oil, to serve
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Gennaro cooks vegetarian Pumpkin Farfalle
Jamie Oliver's pal Gennaro Contaldo cooks up a perfect pumpkin sauce to go with fresh farfalle pasta. Loads more at JamieOliver.com
For more nutrition info, click here: