How To make Pumpkin Ravioli
1 c Ricotta Cheese
1/2 c Pumpkin; Canned
1/2 ts Salt
1/4 ts Nutmeg; Ground
2 c Unbleached Flour
1/2 ts Salt
1/4 c Tomato Paste
1 tb Olive Or Vegetable Oil
2 ea Eggs; Large
1 x Pumpkin Seed Sauce; *
* See Sowest 2 for recipe. Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside. Mix the flour, and 1/2 tsp 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 bowl. Do this until the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of 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.) Drop the pumpkin mixture by 2 level tsps 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. Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm. Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the warm Pumpkin Seed Sauce spooned over.
How To make Pumpkin Ravioli's Videos
Homemade Pumpkin Ravioli
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How To Make Homemade Pumpkin Ravioli From Scratch
homemade pumpkin ravioli from scratch is a lot easier than you think. My pumpkin ravioli with brown butter sage sauce is the perfect fall meal but you can use any sauce you like. I use fresh pumpkin for my pumpkin ravioli but feel free to use canned pumpkin if fresh pumpkin is not available. My homemade pumpkin ravioli uses a delicious and easy fresh pasta dough recipe.
homemade pumpkin ravioli from scratch recipe
-Pasta Dough
-2 1/4 cups AP flour
-3 whole eggs plus one egg yolk
-1/2 teaspoon salt
-tablespoon olive oil
-Pumpkin Ravioli Filling Recipe
-15 ounces pumpkin puree
- tablespoon brown sugar
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/4 teaspoon nutmeg
-1 egg yolk
-1/4 cup mascarpone cheese
-1/4 cup grated parm
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Two colored pumpkin ravioli recipe
Hey guys! Today I'm going to show you how to make a two colored pasta dough ravioli. It has a pumpkin filling with a fig leaf sauce and some caramelized pumpkin seeds.
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Enjoy making these recipes!
Ingredients for the pumpkin seeds:
200 grams of water
200 grams of sugar
6 pieces of star anise
3 pieces of cinnamon
Ingredients for the fig pasta dough:
200 grams of whole egg
80 grams of fig leaf
2 grams of salt
-
180 grams of the fig leaf mixture
200 grams of flour
50 grams of semolina flour
25 grams of olive oil
Ingredients for the neutral pasta dough:
200 grams of flour
50 grams of semolina flour
25 grams of olive oil
200 grams of egg yolk
2 grams of salt
Ingredients for the fig leaf sauce:
250 grams of shallot
4 grams of salt
100 grams of white wine
40 grams of white wine vinegar
500 grams of vegetable stock
500 grams of double cream
40 grams of fig leaves
Butternut Squash Ravioli
See the recipe here!
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20 Minute Pumpkin Ravioli
A quick and easy 20 minute creamy pumpkin ravioli recipe. It's the perfect weeknight meal to impress your friends and family when you are short on time.
How to Make Pumpkin Ravioli or Cappellacci di Zucca | Pasta Grannies
Cappellacci are a kind of ravioli - these ones are filled with pumpkin and Parmigiano cheese and are totally delicious. Fab 85 year old Vanda Soncini shows us how they're made.
And if you want to try them, then hurry along to the family restaurant, La Capanna di Eraclio, where her daughter, Maria Grazia and granddaughter Elettra are chefs.
Subscribe and see you every Thursday for a helping of Pasta Grannies!