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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Saeed safi
[email protected]These ravioli are the perfect fall comfort food. I love the creamy pumpkin filling and the crispy sage leaves.
Glory Emmanuel
[email protected]I made these ravioli for a potluck dinner and they were a huge hit! Everyone loved them.
Mr ishfaq
[email protected]I've been looking for a good pumpkin ravioli recipe for a while now, and I'm so glad I found this one! The ravioli were delicious and the sauce was perfect.
Mesut Omosh
[email protected]These ravioli were a bit bland for my taste. I think I'll add some more spices to the filling next time.
Aayush Paswan
[email protected]I'm not a fan of pumpkin, but I thought I'd give these ravioli a try. I was surprised at how much I liked them! The filling was savory and flavorful, and the pasta dough was cooked perfectly.
Muhammad Ibrahim
[email protected]These ravioli are a great way to use up leftover pumpkin puree. I always have a can or two in my pantry, so it's nice to have a recipe that I can use them in.
tiger riyad
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts in the filling. They turned out great!
weeb life
[email protected]I made these ravioli for a vegetarian friend and she loved them! She said they were the best ravioli she'd ever had.
Shahzad Ali
[email protected]These ravioli are the perfect fall comfort food. I love the creamy pumpkin filling and the crispy sage leaves.
RAWSIN MOII
[email protected]I'm not sure what I did wrong, but my ravioli filling turned out grainy. I think I might have overcooked the pumpkin.
Marcos Gonzalez
[email protected]These ravioli were a bit too time-consuming for me. I think I'll stick to store-bought ravioli next time.
Issy Kingkong
[email protected]I've made these ravioli several times now and they're always a hit. I love the combination of pumpkin and sage.
Swaze Farida
[email protected]5 stars! These ravioli are now my go-to recipe for fall gatherings. They're always a crowd-pleaser.
Hafiz FF7
[email protected]Delicious! I made these ravioli for a special occasion dinner and they were a huge success. The presentation was beautiful and the flavors were amazing.
Catherine derosier
[email protected]I followed the recipe exactly, but my ravioli turned out mushy. I think I overcooked them. Next time, I'll be more careful to cook them for the recommended amount of time.
Ameer ABDULLA
[email protected]These ravioli were easy to make and turned out great! I used store-bought pasta dough to save time, and the filling came together quickly. The ravioli were a big hit with my guests.
Tony Farrow
[email protected]I'm not a huge fan of pumpkin, but these ravioli were surprisingly good! The filling was savory and well-balanced, and the pasta dough was light and fluffy.
Ray Zeno
[email protected]The ravioli were delicious, but I found the filling to be a bit too sweet for my taste. Next time, I'll reduce the amount of sugar in the recipe.
Bishnu Shrestha
[email protected]These pumpkin ravioli were a hit with my family! The filling was creamy and flavorful, and the pasta dough was cooked perfectly. I will definitely be making this recipe again.