SAVORY PUMPKIN RAVIOLI
This pumpkin ravioli recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to taste to the rich, sage sauce. -Christopher Presutti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- 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, 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; pat into rectangle and roll one portion at a time to 1/8-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 stockpot 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. Serve with ravioli.
Nutrition Facts : Calories 696 calories, Fat 48g fat (28g saturated fat), Cholesterol 304mg cholesterol, Sodium 317mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
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Laura Shearn
[email protected]Meh.
Jose Madrigal
[email protected]Not a fan of this recipe. The pumpkin filling was bland and the sauce was too heavy. I won't be making this again.
Alaskan_Adventurer
[email protected]This recipe was a disaster! The ravioli dough was too sticky and the filling was too runny. I ended up throwing the whole thing out.
Selamawit Alemayhu
[email protected]Overall, this was a good recipe. The ravioli were easy to make and the sauce was flavorful. I would definitely recommend this recipe to others.
Charnorlie Rabe
[email protected]The ravioli were a bit too al dente for my liking, but the filling was tasty. I'll try cooking them for a little longer next time.
Tanvir Maria
[email protected]The ravioli were a bit bland for my taste, but the sauce was delicious. I think I'll try adding some more spices to the filling next time.
Christopher Drew
[email protected]This was my first time making ravioli and it turned out great! The pumpkin filling was creamy and flavorful, and the sage-brown butter sauce was the perfect complement. I'll definitely be making this again.
Khan Hooriya
[email protected]I love the idea of using pumpkin in ravioli. It's such a unique and delicious flavor. The recipe was easy to follow and the results were amazing.
katoto cartoon
[email protected]Yum! This pumpkin ravioli was a hit at our dinner party. The filling was perfectly seasoned and the sauce was rich and flavorful. Everyone went back for seconds.
Usman Ayaz
[email protected]Savory pumpkin ravioli was a delightful culinary journey. The combination of sweet pumpkin, savory spices, and creamy sauce was a taste sensation. I especially loved the crispy sage leaves that added a touch of texture and flavor. Overall, this dish