Two colored pumpkin ravioli recipe
Hey guys! Today I'm going to show you how to make a two colored pasta dough ravioli. It has a pumpkin filling with a fig leaf sauce and some caramelized pumpkin seeds.
⇨ Thanks for subscribing!
My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
⇩ For tips, tricks, photos and recipes follow me on:
↪ Instagram:
↪ Twitter:
↪ Facebook:
Enjoy making these recipes!
Ingredients for the pumpkin seeds:
200 grams of water
200 grams of sugar
6 pieces of star anise
3 pieces of cinnamon
Ingredients for the fig pasta dough:
200 grams of whole egg
80 grams of fig leaf
2 grams of salt
-
180 grams of the fig leaf mixture
200 grams of flour
50 grams of semolina flour
25 grams of olive oil
Ingredients for the neutral pasta dough:
200 grams of flour
50 grams of semolina flour
25 grams of olive oil
200 grams of egg yolk
2 grams of salt
Ingredients for the fig leaf sauce:
250 grams of shallot
4 grams of salt
100 grams of white wine
40 grams of white wine vinegar
500 grams of vegetable stock
500 grams of double cream
40 grams of fig leaves
Sunny Ravioli with Pumpkin Filling (Vegan)
I love love love making pasta! It’s something magical in this process. This recipe is especially enjoyable for me, since you can add a little more to that classic macaroni. But if you think that making the dough from scratch is far too messy, just use this amazing cheesy Pumpkin filling to stuff shells, as a dip, in lasagna… so versatile! So, finally, let me present the most satisfying and comforting recipe of the holiday season - Sunny Ravioli with Pumpkin Filling, made from absolute scratch! Enjoy!
Ingredients
for the dough
1/3 cup Boiled Carrots
1 cup All-purposed Flour
1/4 tsp Salt
for the filling
1 cup Pumpkin (or Pumpkin Puree)
1/4 cup Sweet Potato (or White Potato, I have mix of both)
2 tbsp Nutritional Yeast
1 tbsp Lemon Juice
1 tbsp Garlic
1/3 cup Vegetable Stock
1/2 tsp Salt
1/4 tsp White Pepper (or ground black pepper)
1/4 tsp Cinnamon
1/4 tsp Pumpkin Spice
1/2 tsp Smoked Paprika
1/2 tsp Dried Basil
1 tbsp Vinegar (for boiling)
1. First of all, prepare your carrots - sunny part of our pasta. Wash, cut and boil 10-15 min or until fork tender.
2. Drain well and transfer to a blender alongside with 1/2 cup of veggie broth (or water). Blend blend blend very thoroughly, you don’t want carrot chunks in your pasta, right? I have emerging blender, it worked fine, but if you have high-speed one, will be even better.
3. So hard part finished, now is fun part. In large mixing bowl, or on some working surface, measure 1 cup of flour and salt. With your (clean, of course) fingers make a little well and start to add your carrot puree little by little, while mixing and kneading, until soft dough forms. Then knead a little more, and then a little more again :) approximately for 10 min. You may need more or less nettle puree depending on your flour, I used a little more than 1/3 cup. Cover your sunny beauty and have some rest for 5-10 min.
4. Lets’ make some sweet and spicy filling. Prep the pumpkin: wash, cut and roast for 30-40 min. OR just use store bought pumpkin puree, it will work absolutely amazing too!
5. Now add aaaaaall the filling ingredients into a blander, give it a good blitz and vu-a-la the most delicious ravioli filling in the world is ready. Note: Do NOT add too much liquid, filling should be kind of stiff.
6. Take the dough (will be easier to divide it in parts) and roll it until 1 mm thick. With a cookie cutter or glass or knife, cut some equal rounds (you can choose any shape you like) 2 inch (5 cm) in diameter. You can carefully gather remained dough and reroll it as much as you’ll need, but try to use as little flour as you can.
7. Make some ravioli! It’s easy just add 1 tsp of filling on the half of your rounds, add another circle on top and seal together and you are ready to go. Note: try nor to overstuff them and it’s important to seal them really really well to prevent delicious filling leakage.
8. Boil your beautiful ravioli in large quantity of salted boiling water with 1 tbsp of Vinegar for just 2-3 min or until floated to surface.
9. They can be freezed and stored for months.
10. Garnish with some coconut cream, cheesy sauce or carrot puree and Enjoy! Oh, do not forget to make some pictures, Instagram will explode!
Yield: ~ 25 raviolis (3 servings)
Nutritional value (per everything):
Calories 704
Fat 3.8 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 2074 mg
Potassium 1608 mg
Carbohydrates 142.9 g
Fiber 18.9 g
Sugars 14.2 g
Protein 28.5 g
Vitamin A 890%
Vitamin C 65%
Calcium 14%
Iron 87%
Good points
* No cholesterol
* Low in saturated fat
* High in dietary fiber
* Very high in iron
* Very high in vitamin A
* High in niacin
* High in selenium
* Very high in riboflavin
* High in thiamin
* High in vitamin B6
Follow us:
YouTube
Twitter
Facebook
Instagram
Pinterest
Мy e-mail: ms.k.spoon@gmail.com
More Pumpkin Recipes:
Nacho Cheese Sauce (Totally Vegan, Totally Delicious)
Classic Pumpkin Soup (Light, Hot, Vegan)
Classic Pumpkin Pie (Quick, Easy, Vegan and Delicious)
Roasted Pumpkin Seeds - The Ultimate Snack (Healthy, Easy, Highly Addictive)
Happy Ravioli and Eat with Spoon!
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
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.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
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:
Want more easy recipes? Check out our ‘Soup & slow cooker meals’ playlist which includes:
Beer mac ’n’ cheese:
15 minute chicken & corn soup:
How to make beef & beer slow-cooked pies:
Slow-cooked beef ragu:
Pasta Part II: Filled Pasta | Basics with Babish
Enter offer code “Babish” at Squarespace.com for 10% off your first purchase, or visit:
This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.
Recipe:
Watch Pasta Part I here:
Ingredients & Shopping List
+ For the pasta dough:
1lb 00 Flour
4 eggs
+ For the tortellini en brodo:
Pre-made pasta dough
1/3 lb grated mozzarella
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
2 Tbsp finely chopped basil
Kosher salt
Freshly ground black pepper
Fresh grated nutmeg
Beef, chicken, or veal broth
Fresh grated parmesan to top
+ For the butternut squash ravioli with browned butter:
1 large butternut squash
Extra virgin olive oil
4 ounces grated parmesan cheese
Kosher salt
Freshly ground black pepper
1 1/2 sticks butter
Fresh sage leaves
Juice of 1/2 lemon
Balsamic cream or reduction
Fresh grated parmesan to top
+ Special Equipment:
Rolling pin OR pasta press
Cheese grater
Bench scraper
Food processor
Round cutter (for tortellini)
Optional: ravioli cutter
Music:
Even or Odd by Blue Wednesday
My first cookbook, Eat What You Watch, is available now in stores and online!
Amazon:
Barnes & Noble:
Theme song: Stay Tuned by Wuh Oh
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
PUMPKIN RAVIOLI RECIPE
TORTELLI DI ZUCCA AL FORNO
Tortelli are a type of stuffed pasta, originating from northern Italy.
The origin of pumpkin tortelli dates back to the Middle Ages, while the first testimony of pumpkin as an ingredient dates back to the end of the 1500s. The purpose of these preparations was to obtain a tasty and nutritious dish, with the little that the peasant economy provided.
Music:Baila_Mi_Cumbia.mp3
What does pumpkin do well?
How many calories in 100 grams of pumpkin ?,
How many types of pumpkin are there?
What does the orange pumpkin contain?
What is the period of the pumpkins?
What are the seasonal vegetables ?,
What are the seasonal vegetables ?,
What are the types of vegetables ?,
What are vegetables and vegetables ?,
What are the May vegetables ?,
How many calories does pumpkin cream have?
How to clean the yellow pumpkin ?,
How to clean the long pumpkin ?,
How are pumpkin seeds made?
How to freeze the cooked pumpkin ?,
How are ravioli cooked ?,
How to cook ravioli filled with ricotta and spinach?
When are ravioli cooked ?,
How much does a ravioli of meat weigh ?,
How many minutes does it take to cook the tortellini ?,
How to cook frozen fresh pasta ?,
How do you cook pasta?
How to freeze homemade tortellini ?,