Pumpkin And Sweet Potato Ravioli Food

PUMPKIN AND SWEET POTATO RAVIOLI WITH GREEN PESTO AND PUMPKIN SEED CRUNCH

Steps:

• Peel and dice the sweet potato and dice the pumpkin (leaving the skin on). Boil in salted water.
• Mix the flour, salt, eggs and olive oil with 1 tablespoon of water to form a dough. Knead the dough without water until smooth and elastic and leave to rest.
• Toast the pine nuts in a pan without fat. Next, place the pine nuts in a food processor with the basil, garlic and salt and gently pulse to form a smooth paste. Mix in the Parmesan and olive oil. Season to taste with salt and pepper.
• Drain and mash the sweet potato and pumpkin. Mix with the cream cheese, Parmesan and honey and add cornflour starch to thicken the mixture if needed. Season with chilli powder, salt, pepper and paprika until spicy.
• Use a pasta machine to roll out the ravioli dough to the second-to-last setting. Cut into two equally-sized sheets. Use a teaspoon to place scoops of the filling on the sheet, approximately 3 cm apart.
• Lightly whisk the egg and brush it onto the dough surrounding the filling. Place the second sheet of pasta on top and push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside.
• Use a ravioli roller or cutter to cut out the ravioli.
• Heat the pumpkin seed oil in a pan and add the pumpkin seeds with a sprinkling of salt until they begin to burst.
• Boil water in a saucepan with salt. Place the ravioli in the water and cook until they float to the top.
• Drain immediately and mix with the pesto.
• Sprinkle with the pumpkin seeds, serve and enjoy!

SWEET POTATO & GOAT'S CHEESE RAVIOLI

Steps:

• For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
• For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
• Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
• Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
• Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
• Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.

SWEET POTATO RAVIOLI

Steps:

• Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
• Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
• Top with a second wonton wrapper and press edges together to seal.
• Repeat with remaining wonton wrappers and potato mixture.
• Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

SWEET POTATO RAVIOLI WITH ASIAGO CHEESE SAUCE

Steps:

• Preheat oven to 350° Bake sweet potatoes 40-45 minutes or until tender; cool completely and then peel them and mash the pulp Stir in yogurt, chives and sage.
• Place wonton wrappers on counter Spoon 1 rounded tsp of potato mixture in the center of each wonton Spread filling kind of flat but leave a 1/2 inch border; brush edges lightly with water, fold them in half diagonally and press edges lightly to seal Place the filled wontons on a baking sheet and cover them loosely with plastic wrap.
• Bring 1 1/2 quarts of water to a boil in a large saucepan; reduce heat to medium, then add a few ravioli at a time (do not overcrowd) Cook until tender, about 9 minutes then transfer to a platter with a slotted spoon.
• Melt butter in a small saucepan over medium heat Stir in flour; cook 1 minute, stirring constantly Gradually stir in milk and chicken broth; cook and stir until slightly thickened, about 4 minutes, then stir in cheese, nutmeg, white pepper and cinnamon.
• Spoon 3 tablespoons of sauce onto individual plates Place 3 ravioli onto each plate.
• You can sprinkle additional chopped fresh sage over as a garnish.