Indulge in a culinary journey with our tantalizing pumpkin ravioli paired with a luscious hazelnut cream sauce. This symphony of flavors will delight your palate, featuring homemade ravioli filled with a velvety pumpkin puree, delicately seasoned with aromatic spices. Each bite is a harmonious blend of textures, with the smooth filling enveloped in tender pasta. The accompanying hazelnut cream sauce adds a rich, nutty dimension, its creamy texture perfectly complementing the ravioli. This recipe collection also includes a delectable butternut squash soup, a creamy delight infused with aromatic spices and roasted butternut squash. The soup's velvety texture is sure to warm your soul on a chilly day. Additionally, discover a delightful roasted pumpkin salad, a vibrant and flavorful dish that showcases the natural sweetness of roasted pumpkin, complemented by a tangy dressing. These recipes promise a culinary adventure that will leave you craving for more.
Let's cook with our recipes!
PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
- In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
- In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.
PUMPKIN RAVIOLI WITH HAZELNUT CREAM SAUCE
Made with an aromatic pumpkin filling, and served with a simple hazlenut cream sauce. You can make this ravioli with winter squash also.
Provided by Veghead
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
- Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
- Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
- Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
- Cook the ravioli in salted boiling water until al dente. Drain.
- Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Nutrition Facts : Calories 1708.8, Fat 99.5, SaturatedFat 53, Cholesterol 301.8, Sodium 475.2, Carbohydrate 164.7, Fiber 9.8, Sugar 12.1, Protein 42.9
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 AND TOASTED HAZELNUTS
Pumpkin ravioli is easier to find in the fall through the holidays, when the Halloween mascot is in season and on the minds of cooks. The sauce can also work nicely with any ravioli filling, but the pairing of pumpkin (or another sweet squash) with sage is particularly perfect, especially with the nutmeg and hazelnut flavors. This is truly a seasonal dish; to me, it tastes like autumn-even autumn in Southern California, where I'm from.
Yield 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. In the bowl of a food processor, pulse the nuts just until they are coarsely chopped. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add the oil, then the ravioli and cook until the ravioli float to the top, about 4 minutes. Using a slotted spoon, transfer the ravioli to a large platter and tent with foil to keep warm.
- In a small, heavy skillet, melt the butter over medium heat until it starts to brown, about 3 minutes. Add the sage leaves and fry until they are crisp and fragrant, about 20 seconds. Remove from the heat and stir in the nutmeg. Pour the butter sauce over the ravioli and sprinkle with the toasted hazelnuts and Parmesan cheese. Grate the amaretti cookies over the ravioli and serve immediately.
Tips:
- Prep the Pumpkin Filling First: Allow the filling to cool completely before assembling the ravioli. This will prevent the filling from leaking out during cooking.
- Don't Overwork the Pasta Dough: Overworking the dough will make it tough. Knead it just until it comes together and is smooth and elastic.
- Use a Ravioli Maker or Cookie Cutter: If you don't have a ravioli maker, you can use a cookie cutter to cut out circles of dough. Place a spoonful of filling in the center of each circle and fold the dough over to form a half-moon shape. Press the edges together to seal.
- Cook the Ravioli in Salted Water: Bring a large pot of salted water to a boil and add the ravioli. Cook for 3-4 minutes, or until the ravioli float to the top.
- Make the Hazelnut Cream Sauce While the Ravioli Cooks: This will save you time and ensure that the sauce is hot and ready when the ravioli is done.
- Garnish with Fresh Herbs: Fresh herbs like parsley or basil will add a pop of color and flavor to the dish.
Conclusion:
Pumpkin ravioli with hazelnut cream sauce is a delicious and elegant dish that is perfect for a special occasion. With its vibrant orange color and nutty flavor, this dish is sure to impress your guests. The ravioli can be made ahead of time, making it a great option for busy weeknights. Serve with a side salad for a complete meal.
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