How To make Ravioli Filled w/Pumpkin
2 c All purpose flour
1 c Semolina flour
1/2 ts Salt
4 Room temperature egg
2 tb Olive oil
2 tb Warm water
10 oz Solid pack pumpkin
1/2 c Freshly grated Parmesan
-cheese 6 Single amaretto
2 Egg
1/2 ts Salt
1/4 ts Freshly ground white pepper
1/4 ts Fresh grated nutmeg
2 tb Olive oil
3/4 c Clarified unsalted butter
For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until
smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. For filling: Blend next 7 ingredients in processor. Set mixture aside. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.) Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.
How To make Ravioli Filled w/Pumpkin's Videos
Pumpkin Ravioli
Nothing beats the taste of homemade, especially when it comes to pasta.
Cappellacci are a kind of ravioli, these ones are filled with pumpkin and ravioli cheese and are totally delicious.
Pumpkin Ravioli with Brown Butter and Sage
31 Days of Pumpkin - you know we had to do some pasta! These are filled with pumpkin puree, ricotta, egg, salt, pepper, and nutmeg. These ravioli got a nice brown butter and sage bath and were plated with parmesan, romano, and asiago cheese flakes. Perfect Sunday night dinner!
For the full recipe details including how to make the pasta dough, assemble and cut out your ravioli, and make the brown butter sage sauce check out the link below!
(Music: Lemon Wedge in the Sky by Sarah, the Illstrumentalist via epidemic sound)
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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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Butternut Squash Ravioli
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MUSIC
Together Again
Licensed via Warner Chappell Production Music Inc.
Easy Vegan Pumpkin-Stuffed Ravioli : Oil-free, Wheat-free
Filling
1 cup pumpkin puree
1/2 cup hemp seeds
1/4 cup nutritional yeast (organic and non-fortified)
1 tsp garlic granules
1/4 tsp ground nutmeg
1/4 tsp black pepper
1/2 tsp salt or to your taste
Sauce
1 large BAKED Hannah sweet potato (or other white flesh variety)
1 clove of garlic
2 tbsp nutritional yeast (organic and non-fortified)
1/2 tsp dried sage
1/2 tsp salt or to your taste
1 cup of salt-free, oil-free broth (adjust amount for desired consistency)
Dough
1 cup chickpea flour
2 tsp psyllium husks
½ cup arrowroot powder
1 tbsp ground flax
½ tsp of salt
⅓-½ cup water
PREPARE THE FILLING
Combine all your filling ingredients in a bowl and mix.
PREPARE THE SAUCE
Combine baked white sweet potato and all other sauce ingredients in a blender. Blend until smooth and creamy.
PREPARE THE DOUGH
Combine dry ingredients in a bowl. Gradually mix and add water until the dough comes together. The dough should be a soft playdoh-like consistency. It’s okay if it’s slightly sticky, it shouldn’t remain sticky after it has rested for 15 minutes. Set in a bowl and cover with a damp towel.
Using a rolling pin or pasta maker, roll the dough out to 2mm in thickness. Using a cookie cutter or other round tool, cut circles. (I used a 3 inch cookie cutter)
Add filling to the center of half of your circles. Use your finger to rub water around the edge of the dough circle and place another dough circle on top. Pinch around the circumference of the ravioli to seal. Repeat to complete all your ravioli. Make sure to keep a damp paper towel over the top of the dough and complete ravioli as you work, so they don’t dry out.
Bring a pot of water to a boil. Add your ravioli to the pot and simmer for 5- minutes or until all the ravioli float to the top of the water.
Add ravioli to your serving plate, drizzle sauce over top and garnish with fresh thyme.
Spinach and Ricotta Ravioli with Pumpkin | Everyday Gourmet S7 E42
As seen on Everyday Gourmet.