How To make Ravioli Filled w/Pumpkin
2 c All purpose flour
1 c Semolina flour
1/2 ts Salt
4 Room temperature egg
2 tb Olive oil
2 tb Warm water
10 oz Solid pack pumpkin
1/2 c Freshly grated Parmesan
-cheese 6 Single amaretto
2 Egg
1/2 ts Salt
1/4 ts Freshly ground white pepper
1/4 ts Fresh grated nutmeg
2 tb Olive oil
3/4 c Clarified unsalted butter
For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until
smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. For filling: Blend next 7 ingredients in processor. Set mixture aside. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.) Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.
How To make Ravioli Filled w/Pumpkin's Videos
Pumpkin Ravioli and Sage Brown Butter Sauce!
Pumpkin Ravioli with Sage Brown Butter sauce! #foodtiktok #recipe #ravioli #pasta #fyp #foryou #foodporn #homechef #foodie #homemade #food #sage #brownbutter
Homemade Pumpkin Ravioli in a Browned Butter Sage Sauce- with yoyomax12
My second channel for unboxings, product reviews and travel vlogs:
How to make homemade pumpkin ravioli using a kitchen aid mixer.
These are the pumpkin ravioli that I love and can't get locally any more. The ones I made in this video are very close.
Filling:
2 tbsp butter (salted)
2 gloves garlic minced
1/2 tsp salt
1/4 tsp pepper
1 cup pumpkin puree
1/4 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 cup shredded parmesan
1 tbsp brown sugar (more or less to taste)
Melt butter over medium high heat, add garlic and cook for 1-2 minutes until garlic is softened and fragrant.
Add spices, pumpkin and cheese. Stir and cook for 2-3 minutes.
Take off heat and allow to cool to room temperature.
Pasta sheets:
3 1/2 cups all-purpose flour
1 teaspoon salt
4 large eggs, beaten
2 Tablespoons water (or more)
DIRECTIONS:
Place eggs, water, flour and salt in mixer bowl. Attach paddle attachment and beat together for 30-60 seconds. The dough should be lumpy and chunky and not super dry and powdery.. Add more water if the dough is too dry, in 1 teaspoon increments.
Change out the flat beater for the dough hook and allow to knead at low speed for 2-3 minutes.. Remove the dough and knead by hand for 2 minutes. Cover and let it rest for 30 minutes.
Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Make srue the other 3 pieces are coverd while you work with the first piece. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this at least 2-3 times.
Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4.
Continue in this fashion until you reach #6
I cut the sheets so that they were about 24 long.
Place sheet on counter (lightly dusted with flour).
Place teaspoonful mounds of filling about 3 inches apart on 12 of the pasta sheet. (the other half will be used to fold over).
Beat one egg with a tbsp of water in a small bowl and using a pastry brush, brush this mixture in a circle around each of the filling mounds.
Fold past sheet over the mounds.
Press out air between the covered mounds and press to seal.
Cut our ravioli using a ravioli cutter, pastry cutter, cookie cutter or a knife.
I re-rolled the scraps and put them through the machine again. Adding a little bit of water to make sure the pieces stick together.
After cutting out your ravioli, sprinkle them with flour to keep them from sticking to the plate/pan or each other.
Boil a large pot of salted water and drop the ravioli in the water a few at a time. Boil gently until the start to float, then cook them an additional 2-3 minutes.
Drain and toss in butter sage sauce.
You can freeze them at this point by putting them in a single layer on a cookie sheet and freezing them solid.
Remove the frozen pieces and put them in a freezer safe bag or container.
Cook them from frozen by just dropping them into the boiling water and cook until floating about 6-7 minutes.
Butter sage sauce:
4 tbsp butter
1 tsp dried sage
Cook butter and sage over medium high heat until butter foams up, starts to come down and the milk solids in the butter turn brown.
Add cooked ravioli and toss to coat.
Sprinkle with additional parmesan cheese and toasted pine nuts if desired.
This filling recipe made enough for about 2 dozen ravioli.
The pasta recipe made enough for the ravioli and some extra pasta that I turned into linguini noodles (enough for another meal).
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Pasta Part II: Filled Pasta | Basics with Babish
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This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.
Recipe:
Watch Pasta Part I here:
Ingredients & Shopping List
+ For the pasta dough:
1lb 00 Flour
4 eggs
+ For the tortellini en brodo:
Pre-made pasta dough
1/3 lb grated mozzarella
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
2 Tbsp finely chopped basil
Kosher salt
Freshly ground black pepper
Fresh grated nutmeg
Beef, chicken, or veal broth
Fresh grated parmesan to top
+ For the butternut squash ravioli with browned butter:
1 large butternut squash
Extra virgin olive oil
4 ounces grated parmesan cheese
Kosher salt
Freshly ground black pepper
1 1/2 sticks butter
Fresh sage leaves
Juice of 1/2 lemon
Balsamic cream or reduction
Fresh grated parmesan to top
+ Special Equipment:
Rolling pin OR pasta press
Cheese grater
Bench scraper
Food processor
Round cutter (for tortellini)
Optional: ravioli cutter
Music:
Even or Odd by Blue Wednesday
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Homemade Pumpkin Ravioli Recipe
Ravioli has humble origins and was originally prepared during Christmas time and family celebrations. However, ravioli is not just a timeless Italian tradition anymore, but it’s a gift to the world.
Today, there are so many delicious ravioli dishes that can put a smile on people’s faces and bring families together. You can have ravioli in lasagna, soup, casseroles, and even as nachos.
If you are a lover of ravioli, we have got a quick and easy homemade pumpkin ravioli recipe that will bring everyone together for a fabulous feast and good times. It might sound strange at first, but pumpkin and ravioli go quite well together.
#Pumpkin #Ravioli #Recipe
Read Full Recipe:
Pumpkin Ravioli Recipe
Pumpkin Ravioli
INGREDIENTS:
Dough:
2 cups of flour
1 tsp of salt
1/2 cup of water
2 tbsp of olive oil
Stuffing:
200g of pumpkin
1 tsp salt
1 tsp pepper
1 tsp sage
3 tbsp coconut milk or other
Sauce:
3-4 tbsp vegan butter
2 cloves of garlic
1 tsp of sage
INSTAGRAM: @veganfoodiecooks
Pumpkin Ravioli with Brown Butter and Sage
31 Days of Pumpkin - you know we had to do some pasta! These are filled with pumpkin puree, ricotta, egg, salt, pepper, and nutmeg. These ravioli got a nice brown butter and sage bath and were plated with parmesan, romano, and asiago cheese flakes. Perfect Sunday night dinner!
For the full recipe details including how to make the pasta dough, assemble and cut out your ravioli, and make the brown butter sage sauce check out the link below!
(Music: Lemon Wedge in the Sky by Sarah, the Illstrumentalist via epidemic sound)
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