Best 4 Pumpkin Ravioli With Crispy Margherita Prosciutto Recipes
Are you looking for a gourmet and elegant dish to impress your friends and family? Look no further than pumpkin ravioli with crispy margherita prosciutto. This dish combines the delicate flavors of pumpkin and sage with the salty and savory flavors of prosciutto and mozzarella cheese. With a crispy prosciutto topping and a creamy pumpkin filling, this dish is sure to be a hit at your next dinner party or special occasion. So gather your ingredients and let's get started on this delicious and unforgettable culinary masterpiece!
Let's cook with our recipes!
FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO
Provided by Claire Robinson
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
- Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
- Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
- Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
- Bring the pot of hot water to a boil over medium heat.
- Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
PROSCIUTTO RAVIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
- Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
- Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
- Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.
PUMPKIN RAVIOLI WITH CRISPY MARGHERITA® PROSCIUTTO
Savory Margherita® Prosciutto, sautéed garlic, mushrooms and pine nuts over sweet pumpkin ravioli in a rich buttery Amaretto sauce.
Provided by Margherita Meats
Categories Margherita® Meats
Time 33m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350 until lightly browned.
- Separately, place ravioli in large pot of boiling water, cook to package instructions, about 8-10 minutes. Sift out with large draining.
- Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
- Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame/burn off, then add the butter.
- Once butter is melted, add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.
- Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish).
Nutrition Facts : Calories 4249.9 calories, Carbohydrate 584.8 g, Cholesterol 540.9 mg, Fat 131 g, Fiber 42.1 g, Protein 173.7 g, SaturatedFat 41.3 g, Sodium 2651.8 mg, Sugar 4.5 g
PUMPKIN RAVIOLI WITH CRISPY MARGHERITA® PROSCIUTTO
Savory Margherita® Prosciutto, sautéed garlic, mushrooms and pine nuts over sweet pumpkin ravioli in a rich buttery Amaretto sauce.
Provided by Margherita Meats
Categories Margherita® Meats
Time 33m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350 until lightly browned.
- Separately, place ravioli in large pot of boiling water, cook to package instructions, about 8-10 minutes. Sift out with large draining.
- Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita® Prosciutto.
- Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame/burn off, then add the butter.
- Once butter is melted, add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.
- Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish).
Nutrition Facts : Calories 4249.9 calories, Carbohydrate 584.8 g, Cholesterol 540.9 mg, Fat 131 g, Fiber 42.1 g, Protein 173.7 g, SaturatedFat 41.3 g, Sodium 2651.8 mg, Sugar 4.5 g
### Recipe Highlights:
- Squash is roasted with Parmesan and brown sugar, then puréed and seasoned with cinnamon, nutmeg, and ginger. This mixture becomes the ravioli's delicious pumpkin-based stuffing.
- Creating the crispy Margherita prosciutto topping shows a smart utilization of ingredients. The crispy prosciutto topping uses pancetta and bread crumbs instead of the traditional tomato, mozzarella, and basil of Margherita pizza.
- The fresh sage leaves add a final, savory touch to the dish, both as a garnish and as an ingredient in the butter that coats the ravioli.
### Key Culinary Techniques:
- Roti is a cooking method that brings out the natural sweetness and flavors of the squash. This allows the stuffing to have a rich and satisfying taste.
- Puréeing the squash ensures that the stuffing is smooth in texture, while the seasoning adds a warm aroma and taste.
- Pancetta and breadcrumbs are an unconventional but effective combination that provides a crispy and savory topping to the ravioli.
- Sautéing the ravioli in butter coats them in a rich and flavorful glaze, enhancing their taste and appearance.
- Adding fresh sage leaves as a garnish and in the butter enhances the dish's savory profile.
### Recipe Modifications and Additions:
- The recipe calls for butternut squash, but any type of winter squash can be used. Acorn, pumpkin, and hubbard squash would all make suitable substitutes.
- If you're looking for a spicier dish, add a pinch of cayenne to the pumpkin purée.
- To create a more visual appeal, place a few fresh sage leaves on top of each ravioli before serving.
- Accompany the ravioli with a side of roasted or sautéed seasonal greens for a complete meal.
### Essential Cooking Utensils:
- Food Processor: This tool is necessary for creating the smooth pumpkin purée that forms the base of the stuffing.
- Rolling Pin: A sturdy and smooth surface that helps in evenly flattening the ravioli.
- Ravioli Cutter: This tool makes the process of cutting out the ravioli more efficient and consistent.
### Final Remarks:
- This recipe is an excellent example of combining sweet and savory flavors to create a dish that is both indulgent and satisfying.
- The use of ravioli as a canvas for unique and creative stuffing options demonstrates the versatility of this classic Italian dish.
- With its vibrant colors and distinct flavors, this dish is sure to impress both the eye and the palate, making it a perfect choice for special
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