- Home
- Pasta
- How To make Pumpkin Ravioli (Hazen)
How To make Pumpkin Ravioli (Hazen)
PASTA:
6 c Unbleached flour
6 lg Eggs
FILLING:
1 md Pumpkin or lg. winter squash
halved & baked until soft :
(about 2-1/2 cups cooked) 2 lg Carrots; chopped
& cooked until just soft 2 Yellow onions; finely diced
1 Garlic clove; minced
2 ts Coriander
1/2 ts Mace
1/2 ts Allspice
1 pn Cardamom
1/2 lb Unsalted butter
1/3 lb Parmesan cheese
:
freshly grated 2 tb Maple syrup
1 lg Egg; lightly beaten
Salt and pepper; to taste 1 1/2 lb Fresh pasta, in sheets
SAUCE:
1 c Hazelnuts
3 c Heavy cream
3 Garlic cloves; minced
1 pn Cayenne
1 pn White pepper
1 pn Salt
2 c Sorrel, stems removed
--(cut into 1/8-inch strips) PASTA: If you can't find frozen pasta sheets or prefer to make your own, here's a recipe that's virtually foolproof. Herbs and spices compatible with the dish can be kneaded into the dough toward the end. Heap the flour and make a well in it. Break the eggs into the well and beat them together with a fork. Stir them into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny. With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it. Divide the dough into three portions, cover them with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes. FILLING: Puree the cooked pumpkin or squash and carrots in a food processor until smooth. Saute the onions, garlic, and spices in butter until the onions are soft, then add to the pureed vegetables. Add the cheese, maple syrup, egg, salt, and pepper. Taste the adjust seasoning, then set the filling aside. SAUCE: Preheat oven to 400 F and toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes or until brown and fragrant. Remove from the oven. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel and vigorously rub them against the towel. Open the towel carefully and pick out the nuts and continue rubbing until the nuts are almost blond. Cook the cream, garlic, cayenne, and pepper over high heat, stirring often and adjusting heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add the salt, taste, and adjust seasoning. Remove sauce from heat until you're ready to use it. ASSEMBLY: If you're making your own pasta, roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Lay one pasta sheet out on a flat surface and spray it 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. Cook the ravioli in salted boiling water al dente. Reheat the sauce, then drain the ravioli. Add the shredded sorrel to the sauce and 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 the remaining hazelnuts. * Adapted from 'Glories of the Vegetarian Table' by Janet Hazen * Published in: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias
How To make Pumpkin Ravioli (Hazen)'s Videos
Overcoming my Dessert Anxiety with Julia Child's Fruit Tarts
Julia Child's Strawberry Tart AND Peach Tart are the sweetest and freshest treats to eat this summer. Both these recipes are found in Mastering the Art of French Cooking v1
????Support the Channel on Patreon!
????I'm on Instagram
????What I Use (Amazon Store)
(As an Amazon Associate, I earn from qualifying purchases)
Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
Music:
#jamieandjulia #juliachild #antichef
Recipe:
Will post shortly
How to fold Tortellini. Step-by-step tutorial on how to fold tortellini like the pros!
Step-by-step on how to fold tortellini using dumpling wrappers.
For full recipe go to:
For other entree recipes see:
Soy sauce chicken:
Crispy pork belly:
Hot and sour soup:
Chicken piccata with mushrooms and white wine sauce:
Healthy pulled pork (carnitas):
Casian shrimp:
Hawaiian inspired pulled pork:
Easy fried rice:
Easy Beef with Chinese broccoli stir fry:
Would love it if you subscribe to my youtube channel. Follow me on instagram @sammywongskitchen for more amazing recipes and cooking tips and tricks or check out my blog at
#friedrice #friedricerecipe #chefmichellesam #michellesam #sammywongskitchen
How to make pasta dough
You'll never want to use packet pasta again after making your own fresh. Here's how.
More fresh recipes from taste.com.au:
1. Basic pasta dough:
2. Fresh wholemeal pasta:
3. Pappardelle with rocket and pesto:
4. Pumpkin, sage & ricotta lasagne:
5. Spicy sausage ragu:
Brought to you by:
Want more tastiness? Find us on:
Facebook:
Pinterest:
Twitter:
Instagram:
Veal Bolognese w Papardelle Pasta
Gorgonzola Cream Sauce - Creamy Pasta Sauce Recipe with Gorgonzola, Apples, and Walnuts
Learn how to make a Gorgonzola Cream Sauce recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Gorgonzola Cream Sauce!
Can I Make Ravioli Like an Italian?
Click here to get 30% off your first month with Ritual. Thanks Ritual for partnering on this video.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease
For my second pasta attempt, Marcella Hazan's Cappellacci Ravioli with Sweet Potato Filling from Essentials of Classic Italian Cooking. Buy the cookbook here:
????Support the Channel on Patreon!
????I'm on Instagram
???? Merchandise
????What I Use (Amazon Store)
(As an Amazon Associate, I earn from qualifying purchases)
Thomas Keller's French Laundry Cookbook:
Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
Music:
Recipe Ingredients:
Pasta Dough:
100 grams flour (either ap or 00)
For every egg
or
(100 grams flour for every egg)
Filling:
( I halved this)
1 3/4 pound sweet potato
a pair of amaretti cookies
1 egg yolk
3 tb prosciutto
1 1/2 cup grated parmesan cheese
3 tb parsley
whole nutmeg
salt
Butter and Parmesan Cheese Sauce:
(I halved this)
1 cup parmesan cheese
4 tb butter
#italian #marcellahazan #antichef
#italian #marcellahazan #antichef
#italian #marcellahazan #antichef