PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER
These homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
Provided by The New York Times
Categories dinner, pastas, appetizer, main course
Time 2h
Yield 48 2 ½-inch ravioli (about 8 servings)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
- Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
- Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
- Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
- Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 891 milligrams, Sugar 6 grams, TransFat 0 grams
PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
Pumpkin-filled ravioli with a sage and brown butter sauce.
Provided by Fatima Rivera
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
- Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
- While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
- Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
- Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
- Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
- Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
- Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 41.8 g, Cholesterol 151.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 10.7 g, SaturatedFat 9.5 g, Sodium 751.7 mg, Sugar 1.2 g
PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
Provided by Kozmic Blues
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Add fresh ravioli and cook for about 4 minutes or until the float to the top.
- Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
- Cover with foil to keep warm while you prepare the sauce.
- In a small saute pan, melt the stick of butter over low heat.
- When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
- Remove butter sauce from the heat and grate in the nutmeg.
- Pour butter sauce over the ravioli.
- Sprinkle with grated cheese and toasted hazel nuts (if using).
- Grate the amaretti cookies over the dish and serve immediately.
Nutrition Facts : Calories 278.2, Fat 27.1, SaturatedFat 16.9, Cholesterol 84.2, Sodium 202.3, Carbohydrate 3.9, Fiber 0.1, Sugar 1.6, Protein 5.6
PUMPKIN RAVIOLI
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 4 to 6 servings
Number Of Ingredients 37
Steps:
- Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.
- Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.
- On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
- Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.
- Bring a large pot of water to a boil, while you make the sauce.
- Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
- Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings.
- Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately.
- A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan.
- Spinach Pasta Dough:
- Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.
- Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.
- Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.
- Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes).
- Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)
- Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic.
- In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.
- Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.
- Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.
CREAMY PUMPKIN SAUCE
This sauce is great over pumpkin or cheese ravioli!
Provided by MegChaseWal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
- Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 6.4 g, Cholesterol 28.1 mg, Fat 10 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5.7 g, Sodium 246.5 mg, Sugar 1.4 g
PUMPKIN RAVIOLI WITH CHICKEN AND PUMPKIN-SAGE SAUCE
This ravioli dish steps away from the traditional fillings and red sauce by using pumpkin-stuffed ravioli and a browned butter-pumpkin-sage sauce. The ravioli is seasonal and may be found at stores such as Aldi® or Trader Joe's®.
Provided by thedailygourmet
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.
- Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.
- Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.
Nutrition Facts : Calories 359 calories, Carbohydrate 22.1 g, Cholesterol 118.4 mg, Fat 16 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 8.8 g, Sodium 210.8 mg, Sugar 0.8 g
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE
Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
- Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
- Stir in the pumpkin and heat through.
- Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
- TO SERVE:.
- Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.
Nutrition Facts : Calories 481.4, Fat 48.9, SaturatedFat 27.4, Cholesterol 133.1, Sodium 487.1, Carbohydrate 4.8, Fiber 0.7, Sugar 0.9, Protein 7.5
PUMPKIN RAVIOLI WITH BUTTER SAGE SAUCE
Make and share this Pumpkin Ravioli With Butter Sage Sauce recipe from Food.com.
Provided by Poison_Ivy
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- cook the ravioli in salted boiling water.
- While the ravioli will be ready in 5 mins, melt the butter on low heat.
- When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
- In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
- Drain the ravioli.
- Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.
Nutrition Facts : Calories 438.2, Fat 47.8, SaturatedFat 21.2, Cholesterol 81.3, Sodium 270, Carbohydrate 3, Fiber 1.7, Sugar 0.8, Protein 2.9
ROASTED PUMPKIN RAVIOLI WITH BROWNED SAGE BUTTER
My spin on a classic recipe. Based on chef Andrew Evan's recipe from Baltimore Style Magazine September/October 2007 issue.
Provided by Raquel Grinnell
Categories Pumpkin
Time 1h15m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 11
Steps:
- Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes.
- Scoop out cooked pumpkin and place in a food processor with onion, pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and stir to combine.
- Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place 20 raviolis on a sheet tray and put in freezer.
- In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.
- Cook ravioli in salted boiling water until they float. Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.
Nutrition Facts : Calories 409.8, Fat 38.9, SaturatedFat 17.7, Cholesterol 115.2, Sodium 24.7, Carbohydrate 13.4, Fiber 2.1, Sugar 3, Protein 5.7
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PUMPKIN RAVIOLI WITH SAGE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianAuthor Lisa FeatherbyServings 6-8Total Time 1 hr 20 mins
- For egg pasta dough, pulse flour and 1 tsp salt in a food processor to combine. Add eggs, yolk and olive oil, and process until dough comes together. Turn out onto a lightly floured surface and knead to a smooth dough, dusting with extra flour if a little sticky. Wrap in plastic wrap and set aside for 1 hour to rest.
- Sauté onion in oil and half the butter in a wide shallow saucepan over medium heat until onion is tender and starting to caramelise (10-15 minutes). Add garlic, stir until fragrant (1 minute), then remove mixture from pan and set aside. Add remaining butter and pumpkin to pan, and cook uncovered until just tender (8-10 minutes). Add wine and 100ml water, and simmer, stirring occasionally, until liquid has evaporated and pumpkin is very tender (5-8 minutes). Add thyme and nutmeg, return onion and garlic to pan, then set aside to cool (30 minutes). Add parmesan, season to taste and stir to combine.
- Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings a notch each time, until dough 3mm thick. Cut out 8cm rounds and place on a tray lined with baking paper, separating each layer with a sheet of baking paper and covering with a damp tea towel until all the dough is rolled and cut.
- Working in batches, place pasta rounds in a row and spoon 1 tsp pumpkin filling onto the centre of each. Brush edges with eggwash, then place another round on top. Starting closely around filling, press outwards to seal completely, then trim to a 7cm round with cutter. Place on a tray lined with baking paper, separating each layer with more baking paper, and refrigerate.
PUMPKIN RAVIOLI WITH BURNT-BUTTER SAUCE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 30 minsCategory Dinner
- To make filling, cook pumpkin in a steamer or microwave until soft. Place over a sieve to allow any excess liquid to drain. Mash pumpkin or puree with a stick blender and mix with amaretti biscuits, breadcrumbs, nutmeg and season with salt and pepper.
- Place wonton wrappers on kitchen bench in a single layer. Place a spoonful of filling in the middle. Brush beaten egg around the edges and cover with another wonton wrapper. Press to seal edges and remove any air by gently pressing with a cupped hand. Cut with a ravioli cutter, or use a knife to trim the edges.
- To cook ravioli, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after 2-3 minutes. Place in a warmed bowl and continue until all the ravioli are cooked. Melt butter in a large pan and fry sage leaves and walnut pieces until fragrant and crisp. Place ravioli in pan and gently toss to coat. Squeeze over lemon juice and serve with freshly grated parmesan.
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- After that hour has passed and you are ready to make your pumpkin ravioli, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside.
- On your countertop or a large cutting board, unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide.
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- Make mound of flour on clean work surface then "hollow out" the center where you will add your eggs.
- Once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. Add water if dough is too dry, flour is it is too wet.
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