SAVORY PUMPKIN RAVIOLI
I just now found this and I am going to be making it for sure!This recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. Sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to the rich, sage sauce, to taste
Provided by Debra Russell
Categories Pasta
Time 2h10m
Number Of Ingredients 18
Steps:
- 1. Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball.Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes. Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Spoon over ravioli.
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Sohag Rana
[email protected]This recipe is a waste of time and ingredients. The ravioli were bland and the sauce was watery.
Muhammadh H Ali
[email protected]I followed the recipe exactly and the ravioli turned out gummy. I'm not sure what went wrong.
Ayaz Khan
[email protected]The ravioli were a bit too thick for my liking. I would recommend rolling them out thinner next time.
Sheila Surla
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
ERIC THOMPSON
[email protected]I've made this recipe several times and it's always a hit! I love the addition of the goat cheese to the filling.
Hype Beast
[email protected]I substituted butternut squash for the pumpkin and it turned out great! The ravioli were still creamy and flavorful.
Rohan Water technology
[email protected]This recipe is a bit time-consuming, but it's worth it! The ravioli were absolutely delicious.
Prime Minster
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this recipe. The ravioli were light and fluffy, and the filling was creamy and flavorful.
Esther Udoeyo
[email protected]This is now my go-to recipe for pumpkin ravioli. It's so easy to make and always turns out delicious.
Yared Brhane
[email protected]I made this for a dinner party and it was a hit! Everyone loved the ravioli and the sauce.
Ridwan Akerele
[email protected]This recipe was easy to follow and the ravioli turned out great! I added a bit of extra spice to the filling and it was perfect.
Bella Lilly
[email protected]I followed the recipe exactly and the results were amazing! The ravioli were perfectly cooked and the filling was rich and creamy.
Srimal Dineth
[email protected]Pumpkin ravioli is a dish that I have always wanted to try, and this recipe did not disappoint! The ravioli were light and fluffy, and the pumpkin filling was creamy and flavorful. The sauce was also delicious, with a perfect balance of sweetness and