SQUASH & RICOTTA RAVIOLI
Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it's lower in fat than most other cheeses.
Provided by Jamie Oliver
Categories Healthy dinner ideas Super Food Family Classics Pasta & risotto Healthy meals Healthy vegetarian recipes
Time 2h30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
- Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
- To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
- Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
- Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
- Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
- Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
- Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
- Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.
Nutrition Facts : Calories 536 calories, Fat 13.6 g fat, SaturatedFat 5.8 g saturated fat, Protein 26 g protein, Carbohydrate 79.7 g carbohydrate, Sugar 19.4 g sugar, Sodium 0.5 g salt, Fiber 8.2 g fibre
PUMPKIN RAVIOLI
This is a Southwestern dish, with an unusual taste. Everyone will ask for the recipe. Serve with Pumpkin Seed Sauce. This pasta can also be shaped as tortellini.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 10
Steps:
- Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
- Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
- Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
- Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
- Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 35.7 g, Cholesterol 61.7 mg, Fat 4.5 g, Fiber 2.2 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 573.6 mg, Sugar 2.3 g
PUMPKIN WONTON RAVIOLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes (don't brown it). Add the pumpkin, 1/2 teaspoon salt and the chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready.
- Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside.
- Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it's ready. Finally, beat the egg with 1 tablespoon cold water. Now you're ready for Operation Ravioli.
- Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and "paint" around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest.
- Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts and a little pepper.
PUMPKIN & RICOTTA RAVIOLI
Make and share this Pumpkin & Ricotta Ravioli recipe from Food.com.
Provided by Roosie
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour onto the work surface and make a well.
- You may want to oil your hands first to prevent sticking.
- Add the eggs one at a time, then add the salt.
- Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
- Knead for about 5 minutes, adding flour if dough is too sticky.
- Dice the pumpkin and cook in boiling water for 10 minutes.
- Strain and leave to cool.
- In a large bowl, soften the ricotta.
- When the pumpkin has cooled, mash with a fork and add to the ricotta.
- Add the parmesan, egg, nutmeg, salt and pepper to taste.
- Mix the ingredients together until they have a uniform texture.
- Roll out a thin sheet of pasta.
- Use the smallest setting on the pasta machine.
- Or roll by hand (watch out- it won't be easy!).
- Pasta should be very very thin at the final stage.
- If you have a ravioli attatchment for your machine, this should be easy from here on inches.
- Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
- Fold over the sheet of pasta or place another sheet on top.
- Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
- Cut out the individual ravioli shapes using pastry cutter or shape cutter.
- Be sure to seal edges well with water and perhaps a fork.
- Cook 5-6 minutes in boiling water.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 7.9, Cholesterol 248.4, Sodium 291.6, Carbohydrate 63.4, Fiber 2.2, Sugar 1.1, Protein 23.9
PUMPKIN RAVIOLI RECIPE AND BUTTER SAGE SAUCE
Delicious Pumpkin Ravioli Recipe. Made a luscious pumpkin ricotta filling and served with a sage brown butter sauce. Top it off with parmesan cheese. Yum!
Provided by Tiffany Bendayan
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Mix pumpkin, egg, ricotta cheese, parmesan and salt and pepper in a bowl
- Assemble:
- Work with 4-6 ravoli at a time. Cover the rest with a damp towel so they don't dry out
- Grab one wonton sheet, add a small mound of filling in the center (about one teaspoon)
- With your fingers, wet the edges of the ravioli using water. Cover with another wonton sheet and seal it tightly.
- Use a round cookie cutter or the edge of a glass to cut out circles. Save the ravioli already made in a damp cloth to prevent them from drying
- Cook ravioli in a big simmering pot of water for around 3-4 minutes until they float and completely cooked
- In a big skillet melt the butter with the sage. Using medium-low heat let it brown the butter gently. Add salt and pepper. Don't let the butter burn
- Toss the ravioli in the sauce and coat them on both sides. Sprinkle parmesan cheese on top
- Serve them right away
Nutrition Facts : Calories 79 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 116 mg, ServingSize 1 serving
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 RICOTTA RAVIOLI
A light vegetarian pasta recipe. This is a quick and easy ravioli recipe that is easy on the waistline. Finish with a drizzle of very good extra-virgin olive oil and a sprinkle of Pecorino cheese. Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm pinched for time.
Provided by DevotedFoodie
Categories Fruits and Vegetables Vegetables Squash
Time 49m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper.
- Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray.
- Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet.
- Chill ravioli until filling is set, 5 to 10 minutes.
- Preheat oven to 250 degrees F (120 degrees C).
- Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli.
- Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 109.6 g, Cholesterol 18.9 mg, Fat 4.4 g, Fiber 14.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 1124.8 mg, Sugar 2.7 g
PUMPKIN RAVIOLI IN BROWN BUTTER
Provided by Sandra Lee
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For filling, in a large saucepan, over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove from heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.
- Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place ravioli in a pot of boiling water and cook until they float to the top. Drain well.
- In a large skillet, over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange ravioli on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.
More about "pumpkin ricotta ravioli food"
PUMPKIN RICOTTA RAVIOLI | RECIPES - FRESH CITY FARMS
From freshcityfarms.com
Servings 4
- 1. To prepare the pasta dough, start measure out thef3 cups unbleached all purpose flour and 1/2 teaspoon salt (my granite counter works great). Make a well in the center and add 2 eggs. Use your fingertips to break up the egg yolks and gently mix in the flour until the mixture is crumbly and resembles sand. Gradually add the hot water, a few drips at a time, carefully working it into the flour mixture until a dough forms (be careful not to burn yourself!). Knead the dough for about 6-8 minutes, until smooth. Shape the dough into a ball, wrap with plastic wrap, and let rest for at least 30 minutes (or refrigerate up to 24 hours).
- 2. While the pasta dough rests, combine the ricotta, pumpkin, 1 egg, 1 teaspoon Kosher salt, and some freshly ground nugmeg in a mixing bowl. Set aside. Line a baking sheet with parchment or a silicon mat and lightly flour.
- 3. Once the dough has rested, use a pasta machine (or if you’re brave and strong, a rolling pin) to roll the pasta out into wide sheets. Place tablespoons of the filling on the dough, and top with another sheet of pasta dough.
- 4. Seal the edges around the filling and cut into ravioli. I used a ravioli maker (similar to this one) to do this, which makes the job much easier (and also yields pretty, perfectly shaped ravioli). Place the ravioli on the prepared baking sheet and refrigerate until ready to prepare.
PUMPKIN RICOTTA RAVIOLI - CULINARY GINGER
From culinaryginger.com
4.5/5 (26)Total Time 1 hr 25 minsCategory Dinner IdeasCalories 449 per serving
- Working on a clean dry surface, put the flour in a mound and make a well in the center about 8 inches wide. Crack all of your eggs into the well along with the olive oil, salt and water.
- Use a fork to beat the eggs mixture; be careful not to break the sides of the flour and make a mess. I use my other hand to keep the sides intact.
- Once the mixture is not so runny, use your hands to bring it all together and get well combined, then, start kneading.
ROASTED PUMPKIN RAVIOLI WITH BROWN BUTTER, SAGE, AND …
From sugarlovespices.com
Reviews 4Total Time 2 hrs 5 mins
- In a food processor toss in flour and eggs. Blend till dough starts to form. If needed add a bit of water.
PUMPKIN RICOTTA RAVIOLI | EASY DINNER RECIPES | SBS FOOD
From sbs.com.au
Cuisine Modern AustralianCategory DinnerServings 4
PUMPKIN RAVIOLI RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 1 hr 15 minsServings 4
PUMPKIN RAVIOLI IN APPLE SAGE BUTTER SAUCE - A WICKED WHISK
From awickedwhisk.com
4.7/5 (25)Total Time 1 hr 45 minsCategory Main CourseCalories 427 per serving
- Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano. Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano.
- 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.
VEGAN RAVIOLI WITH PUMPKIN AND RICOTTA - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (5)Category Large PlatesCuisine ItalianCalories 24 per serving
- In a mixing bowl, combine flour and turmeric. Add aquafaba and mix it into the flour. The dough will need a bit of water to come together (we used 2 tbsp / 30 ml), but be careful not to add too much as this will give you a dough that is too wet. Knead the dough for at least 5 mins and then set aside for 60 minutes under a damp kitchen towel so that the dough doesn’t dry up.
- Heat up 2 tbsp olive oil in a pan. Saute chopped garlic until soft and fragrant. Chop cooled pumpkin finely or blitz it in a food processor and add it to the garlic. Mix the garlic in well, season the mixture with salt & pepper, lemon juice and chilli to taste. There is no need to cook the filling as the pumpkin has already been roasted, so just make sure the mixture is well seasoned and set aside.
- Once the dough has had a chance to rest, take a portion of the dough (1/3 for example) and roll it out with a rolling pin on a lightly floured surface. Roll it out as thin as you can (2-3 mm), the thinner the dough the tastier the ravioli. You can obviously use a pasta machine to roll out your dough if you have one.
- Use a 5 cm / 2" cookie cutter or an upside down glass to cut out circles of the dough. Place about a teaspoon of filling (I used ½ tsp pumpkin filling and ½ tsp of my vegan ricotta) on half of the cut out circles. Place another circle on top and drape it around the filling, taking care not to trap any air pockets inside. Seal the two circles of dough with your fingers. If you want them to look like mine, go around each raviolo and crimp the sealed edges with the end of a fork. Put the finished dumplings on a lightly floured surface and cover them with a kitchen towel while making the rest so that they don’t dry out. Continue in the same way until you have used up all the dough and / or all the filling.
HOMEMADE PUMPKIN-RICOTTA RAVIOLI WITH BROWN BUTTER WALNUT ...
From littleferrarokitchen.com
3/5 (4)Estimated Reading Time 7 mins
- Place all the pasta dough ingredients in a food processor and pulse until it looks like coarse crumbs. Then while the processor is going, slowly drizzle in water until the dough comes together.
- Place the dough on a well floured surface and knead it a few times until it gets smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- When dough is ready, cut into 8 pieces. Each piece will be a layer of ravioli dough. (You'll be able to fit about 3-4 ravioli after its rolled out).
- With floured hands, stretch out the dough slightly and flatten it so it looks like a thick disk. Run it through your pasta machine on the largest setting and allow the pasta to pass through twice (or so). Then go to the next smallest setting and do the same thing. I go up to setting 3-4. You want the pasta to not be too sheer but soft enough as well. Continue with the rest of the dough.
SAVORY PUMPKIN RAVIOLI - KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (4)Total Time 1 hr 30 mins
- Prepare the pasta dough and set out at room temperature to rest. On the stovetop, begin heating a stockpot of water to cook the ravioli.
- Place your measured canned pumpkin in a fine sieve, cover the top with plastic wrap, and weigh it down with another can or bottle. You want to drain excess moisture from the pumpkin, but not squish it through the sieve; about 15 to 20 minutes is sufficient.
- To make the pumpkin filling: In a medium-sized skillet melt the butter, and add the diced onion. Sauté until the onion becomes translucent.
- Add the turmeric and poultry seasoning. Cook for 1 more minute, until the spices are very fragrant. Add the drained pumpkin.
- Sauté the mixture until well combined and warmed through. This will cook out any excess moisture as well. Add the grated Parmesan cheese, and salt and pepper to taste.
- If the filling still seems a little loose, add 1 tablespoon of potato flour to bind it and make it smooth.
- Set the filling aside to cool to room temperature. The filling can be prepared the day before and refrigerated, wrapped in plastic, overnight. Return the filling to room temperature before stuffing and sealing the ravioli.
- To make the ravioli: Divide the filling into equal portions, based on how large you'll make your ravioli. A 2" circle pasta cutter will yield about 18 to 20 filled ravioli.
- Roll the pasta out by hand or with a pasta machine to the second thinnest setting. Place one sheet of pasta on the counter, and space dollops of filling about 2" apart on half the sheet.
- Fold the second half of the pasta sheet over the filling mounds. Press down around the filling to form a seal. Use a circle or square cutter to cut out each individual ravioli.
PUMPKIN AND AMARETTI RAVIOLI WITH SAGE BEURRE NOISETTE ...
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
- For the pasta, blend the flour, salt, freshly ground black pepper, eggs and olive oil in a food processor, pulsing until the dough resembles breadcrumbs.
- Turn out the dough onto a lightly floured work surface and pull together into a dough, then knead for five minutes until smooth and elastic.
- Place the dough into a bowl, cover the bowl with cling film and leave to rest in the fridge for 30 minutes.
- Dust a pasta machine with flour. Set the pasta machine to its widest setting, then feed the chilled dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other.
- Place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm (16in x 2in) rectangle. Cut equal-sized squares from the rectangle, about 6cm/2in wide.
- Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season, to taste, with salt and freshly ground black pepper.
- Remove the roasted pumpkin from the oven and set aside to cool slightly. Transfer the roasted pumpkin pieces to a food processor and blend to a purée.
- Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool.
RYE AND PUMPKIN RAVIOLI WITH LAMB AND SPINACH - PASTA ET AL
From pastaetal.com
5/5 (1)Category Main CourseAuthor Alec MorrisCalories 895 per serving
- Combine dough ingredients in a flour well, combining into a ball before kneading for 10 minutes. Rest for 30 minutes in an airtight container, away from heat and direct sunlight.
- Roast the pumpkin and garlic in a 200 degree Celsius oven for 20 minutes, or until pumpkin begins to char. Remove, allow to cool, and then discard the pumpkin skin; squeeze out the garlic. Mash both together with a pinch of nutmeg, salt and pepper to taste, before loading into a piping bag with a medium round tip.
- Chop the dough into four pieces, and roll each through the thickest setting on the pasta machine a few times, folding over itself in between passes, before incrementally stepping through to a medium-thin setting of 6.
- Lay two sheets across a lightly floured ravioli tray, or out flat on a bench, and then pipe out large grape-sized dollops of filling.
PUMPKIN RAVIOLI (VEGAN PUMPKIN PASTA DUMPLINGS) - BIANCA ...
From biancazapatka.com
5/5 (19)Total Time 10 minsEstimated Reading Time 6 mins
- Cut a pumpkin in half, remove the seeds, cut into quarters and place on a greased baking sheet (or in a large baking dish). Bake in the oven at 400°F (200°C) until soft (it usually takes about 30 minutes, depending on the size of the pumpkin pieces). Once the pumpkin flesh is soft, blend/ purée in a blender or using a fork.
- Mix the flour, semolina, and salt. Heap to a pile and press a well into the center. Add in olive oil, pumpkin purée and a little water and knead until a dough forms. (The amount of water depends on the consistency of the pumpkin puree. The dough should be not too soft, but also not too dry).
- Add pumpkin puree, plant-based cream cheese and vegan parmesan to a bowl. Mix everything well and season with the spices and chopped parsley to taste.
PUMPKIN RICOTTA RAVIOLI WITH BROWN BUTTER SAGE SAUCE ...
From cakenknife.com
4.3/5 (23)Category Main DishServings 4Total Time 50 mins
- Pour flour out onto a clean work surface and make a large, wide well. Add eggs, water, and salt to the well and beat together with a fork (be sure you don't break the edges of the well). Slowly incorporate flour as you mix, until the mixture begins to come together and starts to become a loose dough. Bring the rest of the dough together with your hands. It will take a little time, but work and knead the dough until all the flour is fully incorporated and the dough is smooth and easy to work with. Wrap the ball of dough in plastic wrap and rest at room temperature for 20 minutes.
- While the pasta rests, prepare the filling. Combine ricotta, pumpkin puree, egg, salt, and nutmeg in a mixing bowl. Set aside.
- Once the dough has rested, use a pasta machine or a rolling pin to roll the pasta out into wide sheets. Place tablespoons of the filling on the dough, and top with another sheet of pasta dough. Seal the edges around the filling and cut the ravioli. I used a ravioli stamp to make my ravioli. Refrigerate ravioli until ready to cook.
- Bring a large pot of water to a boil with a good amount of salt. Boil ravioli in batches for about 7 minutes. Drain the ravioli and set aside.
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30+ RAVIOLI FILLING IDEAS & RECIPES YOU NEED TO MAKE ...
From adumplingthing.com
- Spinach and Ricotta Ravioli in Lemon and Sage Butter. Wilted buttery spinach, garlic, ricotta, Parmesan and toasted pine nuts are wrapped up in little fresh egg pasta parcels and finished with a lemony sage butter.
- Kale Pesto Ravioli. East homemade ravioli dough is filled with a zesty kale pesto and creamy ricotta cheese. Click here to get the recipe from Drug Store Divas.
- Heart Shaped Ricotta Ravioli. Made with a spinach and ricotta filling and served with a homemade roasted tomato sauce, these heart shaped ravioli are cute as well as tasty!
- Easy Homemade Ravioli. Homemade ravioli, when it’s eaten fresh and hot, tastes nothing like the dry boxed pasta you’re used to. This recipe uses wonton wrappers so it’s incredibly easy to make.
- Mini Spinach and Cheese Ravioli. This simple and tasty homemade ravioli recipe is loaded with spinach so it’s healthy and nourishing. Kids will love it so it’s a great way to get more vegetables into their diet.
- Vegan Spinach and Tofu Ricotta Ravioli. These tender pillowy ravioli are filled pasta are ideal for a filled with spinach and tofu ricotta. The special dinner is made from scratch.
- Creamy Wild Mushroom Ravioli. A creamy parmesan sauce tops of this homemade ravioli filled with wild mushroom and creamy ricotta cheese. Click here to get the recipe from Cooking My Dreams.
- Pumpkin Ravioli with Browned Butter and Sage. A seasonal favorite, pumpkin ravioli is cooked with brown butter and sage for a flavorful vegetarian dinner.
- Lobster Ravioli. Lobster ravioli is tossed in a delicious tomato cream sauce. It’s the perfect homemade ravioli recipe for those fancier occasions or anytime you just want a really good meal!
- Butternut Squash Ravioli. As Impressive as it is delicious, you’ll be shocked at how easy it is to make this homemade butternut squash ravioli. Click here to get the recipe from A Food Lovers Kitchen.
PUMPKIN RICOTTA RAVIOLI | MY KITCHEN ADDICTION
From mykitchenaddiction.com
Estimated Reading Time 4 mins
PUMPKIN RICOTTA RAVIOLI IN MARSALA SAUCE - ADVENTURES IN ...
From adventuresinfoodieland.com
Reviews 1Category PastaCuisine ItalianTotal Time 1 hr 5 mins
PUMPKIN & RICOTTA RAVIOLI | A PINCH OF THIS
From apinchofthis.nyc
Estimated Reading Time 6 mins
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From kitchenaid.co.nz
Estimated Reading Time 2 mins
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From tablenspoon.com
Servings 6Total Time 2 hrsEstimated Reading Time 4 mins
PUMPKIN RAVIOLI - COOKING WITH NONNA
From cookingwithnonna.com
Servings 4
PUMPKIN RICOTTA RAVIOLI – GINGERBREAD CHEF
From gingerbreadchefblog.ca
Estimated Reading Time 3 mins
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From foodchannel.com
Cuisine ItalianEstimated Reading Time 4 mins
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From tfrecipes.com
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From thebottomsdigest.com
PUMPKIN RICOTTA RAVIOLI- TFRECIPES
From tfrecipes.com
PUMPKIN & RICOTTA RAVIOLI | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
WELCOME TO AUSTRALIAN MADE - THE AUSTRALIAN MADE CAMPAIGN
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