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
Ravioli stuffed with pumpkin, ricotta and pine nuts. Easy recipe #italianfood #pastarecipe #foodart
❤Per il ripieno :
500 gr di zucca
400 gr di ricotta
60 gr di pinoli
4 spicchi d'aglio
25 gr di burro
il sale & pepenero aggiungere al tuo gusto.
????For the filling.
500 gr of pumpkin
400 gr of ricotta
60 gr of pine nuts
4 cloves of garlic
25 gr of butter
the salt & black pepper depend on your taste.
#italianfood #pastarecipe #foodart
????Look at the link below for instructions how to make vegetable colored pasta.
❤Pasta fresca colorata fatta in casa - Homemade colored fresh pasta.
❣Ciao a tutti! Hi everyone!
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If you are interested, just look on my youtube channel and don't forget to like, share or subscribe. Your comments to make the channel even better are appreciated. Thanks! ????????????❤????
il link di come fare Focaccia ad alta idratazione
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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
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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!