Pumpkin Ravioli with brown butter and balsamic sauce, Fall Food Friday 2020 Collaboration
Pumpkin Ravioli with brown butter and balsamic sauce, Fall Food Friday 2020 Collaboration
G'day everyone and welcome back to the channel.
Today I am joining in with a collaboration on the Moss Family TV channel. basically it is to cook fall food on a Friday and any channel is welcome to join in, you just need to post a link in Moss Family TV's latest fall food video and there is one for every Friday in September. Your video will then be added to the giant Fall food Playlist. Fall in America gets me think of Pumpkins and this week I am playing with that and getting flash with my recipe.
Pumpkin Ravioli with brown butter and balsamic sauce
Ingredients
Dough
Let's face it I cheated here why make homemade pasta dough when you can substitute for wonton wrappers
Filling
1 Cup cold mashed Pumpkin
1 Egg yolk (after cooking this I would think a second yolk would be better)
salt, Pepper and Nutmeg to taste
Sauce
1/2 Cup Butter
1 1/2 Tbs of Brown sugar
2 1/2 Tbs Balsamic vinegar
1/3 Cup of Pumpkin seeds Toasted
Directions
Mix filling ingredients together
Lay out the Wonton wrappers and place a small amount of filling on each
Wet the edge of the wrappers and drape over the upper wrapper
Press down ensuring to remove all air from within (remember air is death to ravioli)
Bring a pot of salted water to the boil and add the ravioli one at a time to avoid sticking.
In a fry pan melt the butter, cook until brown, add the Brown sugar and Balsamic, stir to dissolve then add the pumpkin seeds.
Serve by dressing the plate with a portion of sauce, and place drained ravioli on top and dress with additional sauce.
Thank you for watching and please enjoy the recipe.
Moss Family TV playlist for the Collaboration
Paula's Recipe
Please check out her channel and let her know I sent you, she is a lovely lady and a friend.
Any questions that you have feel free to contact me via:
Email
mailto:darren@downunderfarmandforge.com
Webpage
Facebook
Music: Rain
Musician: @ikonmusic
Pumpkin Ravioli
We have found musicians to be adventurous cooks. Trumpet player Allen Chen makes pasta from scratch with a sugar pumpkin and gingersnap cookie filling. Saffron keeps the pasta color vibrant and the dish is finished with warm sage-butter. Aromatic, creamy and delicious, it seriously melts in your mouth.
How to Cook Roasted Pumpkin Ravioli | Cook With VIT
Victorian Institute of Technology (VIT) offers short courses, vocational courses, Bachelors and Masters courses for international and domestic students. It also offers a Bachelor & Master of Information Technology and Master of Business Administration in Australia.
This free lesson brought to you by VIT, is apart of the Learn as you Go (LAYG) program from the unit Prepare vegetable, fruit, egg and farinaceous dishes
To Learn More Please Visit:
VIT website:
OpenLearning @ VIT:
Hungry Whit - Pumpkin Ravioli with Brown Butter Sage Sauce
Here's the link to the video standup clip referenced in the video:
In this episode, I made pumpkin ravioli.
Pumpkin ravioli is a perfect dish for the falls. The freshly ground nutmeg really packs a flavorful punch in this dish. It plays well with the brown butter sage sauce.
Learn how to make pasta from scratch using a pasta machine! Go through each pasta setting from the highest to the lowest.
Top with Parmesano Reggiano to garnish with a crispy sage leaf.
PUMPKIN WALNUT RAVIOLI| GOURMET | CHEF'S SPECIAL | GOODTiMES
Tired of plain old mac 'n' cheese? Have a taste of Italy with this simple ravioli recipe made with a flavourful pumpkin and walnut filling. A guilt-free, gourmet dish, which is a must-try!
Chef: Mehul Chhajer
@thestovestory
Ingredients:
Refined flour - 300 grams
Eggs - 4 whole
Salt
Pumpkin - 1 small
Walnuts - 100 grams
Basil leaves - 1 bunch.
Parmesan - 50 grams
Salt
Pepper
Olive oil - 2 tbsp
Garlic - 7-8 cloves
Method:
1. Combine the refined flour with the eggs and salt till you get a tight, smooth dough. Cover it with cling film and let it rest for at least 6-7 hours.
2. Cut the pumpkin into 4-6 parts, wrap in foil with some oil, and garlic and roast in the oven at 220C till completely cooked.
3. Once done, scrape out the flesh and put it in a cheesecloth. Press and remove excess water.
4. Roughly chop and fry the garlic till golden brown. Chop the basil leaves as well. Roughly chop the walnuts.
5. Mix the roasted pumpkin with parmesan, fried garlic, basil, walnuts, olive oil and season with salt and pepper. Let it chill in the fridge.
6. Divide the pasta dough into 4-5 parts. Only work with one part at a time and wrap the others in cling film, so it doesn't get dry. Roll it out with a pasta machine if you have one or otherwise into thin long sheets with a rolling pin.
7. Once you get a thin sheet of pasta dough, trim to make it more rectangular. Place small balls of the pumpkin mix on the pasta sheets at a distance of 2 cm on one half of the sheet. Apply water in the edges to help seal the ravioli. Fold the sheet and give shape to the ravioli. Try to remove as much air as possible while sealing them. Apply plenty of flour to the ravioli when shaped so that they don't stick to each other.
8. Heat water in a pot with some salt. Once it reaches a boil, add the ravioli to the water and let it cook for 2.5 to 3.5 minutes.
9. Once cooked, plate the ravioli with olive oil or brown butter and top with walnuts, basil and parmesan!
#ChefsSpecial #pumpkinwalnutravioli #ravioli #raviolirecipe #italian #italiandish #italiancuisine #italianrecipe #pasta #pastarecipe #pastadish #raviolipasta #italianpasta #pumpkin #recipe #healthydish #yummy #food #snacking #easytomake #tastyfood #foodfood #goodfood #foodporn #2minrecipe #diy #GoodTimes #DesiAtHeart
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Recipe - Debbie Matenopolous' Pumpkin Ravioli Recipe - Hallmark Channel
Debbie is in the kitchen preparing a delicious pumpkin ravioli. Before getting started, she even shows you how make your ravioli from scratch. She recommends using a roller to make the raviolis faster. To keep the dough from drying, she suggests covering it with a damp kitchen towel.
Get Debbie's Pumpkin Raviolo Recipe here: