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How To make Pumpkin Ravioli with Pumpkin Seed Sauce
1 c Ricotta cheese
1/2 c Pumpkin
-cooked 1/2 ts Salt
1/4 ts Nutmeg
2 c Flour
1/2 ts Salt
1/4 ts Tomato paste
1 tb Oil
2 ea Egg
1 c Shelled pumpkin seeds
1/2 c Onion
-chopped 1 ea Slice white bread
-torn into small pieces 1 ea Clove garlic
-crushed 2 tb Oil
2 tb Green chilies
-chopped 14 oz Chicken broth
1/2 c Whipping cream
Salt Mix cheese, pumpkin, 1/2 tsp salt and the nutmeg; reserve. Mix flour and 1/2 tsp salt in large bowl; make well in centre. Beat tomato paste, oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into centre, until dough forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, let rest 5 minutes. Divide dough into 4 equal parts. Roll dough, one part at a time, into rectangle, about 12 x 10 inches(keep remaining dough covered). Drop pumpkin mixture by 2 level teaspoonfuls onto half of the rectangle about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten edges of dough and dough between rows of pumpkin mixture with water. Fold other half of dough up over pumpkin mixture, pressing dough down and around mixture. Trim edges with pastry wheel or knife. Cut between rows of filling to make ravioli; press edges with fork to seal. Repeat with remaining dough and pumpkin mixture. Place ravioli on towel; let stand, turning once, until dry, about 30 minutes. Prepare Pumpkin Seed Sauce. Heat until hot; keep warm. Cook ravioli in 4 quarts boiling salted water (2 tsp salt) until tender, 10 to 15 minutes, drain carefully. Serve ravioli with sauce. Pumpkin Seed Sauce To serve with Pumpkin Ravioli Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt. Serve with Pumkin Ravioli. posted by Linda Davis
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Hungry Whit - Pumpkin Ravioli with Brown Butter Sage Sauce
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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.
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Cheese Ravioli with Pumpkin Sage Sauce (Easy Freezer Meals)
Todays episode is all about Cheese Ravioli with a Pumpkin Sage Sauce (Easy Freezer meals). This is such a great recipe because it is very easy, incredibly delicious, and reheats great.
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Recipe:
5 bags of frozen cheese ravioli (the kind that have about 30 raviolis in it)
4 3/4 cups of heavy cream
2.5 cups of milk
2 pounds of roasted pumpkin (so get a 4 pound pumpkin)
1/2 cup + 2 Tablespoons parmesan cheese
3 Tablespoons Dried Rubbed Sage
1 3/4 tsp pepper
2.5 tsp kosher salt
4 oz (1 stick) of butter
toasted almonds (Optional)
Roast pumpkin in a preheated oven at 425F for 90 minutes. Remove the seeds and the skin and set to the side. Weigh out 2 pounds for this recipe. in a pot brown some butter. Do this by cooking butter on medium high heat until it takes on a brown color. Careful not to burn it. Add your pumpkin to the brown butter and cook for 10 minutes on medium heat. Next add your milk and cream and stir well. Add the seasonings and the parmesan cheese and cook for another 15 minutes stirring so that the sauce does not stick to the bottom.
Once done. Blend your sauce in your blender till silky and smooth. Set to the side.
If you are using sous vide bags like I use then place your frozen raviolis in your bags and add your toasted almonds (optional) and your sauce. Vacuum seal and freeze. To reheat simply boil the bag from frozen for 20 minutes and VOILA!! Dinner is served.
If you do not have sous vide bags then in your aluminum freezer tins layer your frozen ravioli. Spread your sauce over the ravioli and cover tightly with foil. Freeze for later. To reheat simple preheat your oven to 350F and bake covered for 30-35 minutes. In a separate sauce pan heat a 1/2 cup of milk on your stove top. When the ravioli come out of the oven add you milk and gently toss to incorporate.
Enjoy
If you have any questions please let me know in the comment section.
Have fun and consider subscribing if you are new here. See you in the next video!!
Eric
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 Creamy Sage Browned Butter
???????????????????????????? ???????????????????????????? ???????????????? ???????????????????????? ???????????????? ???????????????????????????? ???????????????????????? Sauce is the ultimate Flavors of Fall comfort food. The pasta is soft and delicate, and the sauce is heavy cream, cheese, and butter sauce infused with the flavor of fresh sage ribbons.
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????2 cups all-purpose flour (240g):
????3 eggs large
????½ tsp salt:
????2 Tbsp pumpkin puree
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????1 cup Grated Romano Cheese:
????2 cup pumpkin puree
????2 large egg yolks
????1/4 tsp Fresh ground nutmeg
????salt and pepper to taste
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????12 tbsp butter (1 ½ sticks)
????¼ cup fresh sage ribbons
????½ cup chicken or vegetable broth
????½ cup heavy cream:
????1 cup grated parmesan cheese:
????½ tsp lemon juice
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????¼ cup fresh sage ribbons loosely packed
????1 tbsp butter
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PUMPKIN RAVIOLI RECIPE
TORTELLI DI ZUCCA AL FORNO
Tortelli are a type of stuffed pasta, originating from northern Italy.
The origin of pumpkin tortelli dates back to the Middle Ages, while the first testimony of pumpkin as an ingredient dates back to the end of the 1500s. The purpose of these preparations was to obtain a tasty and nutritious dish, with the little that the peasant economy provided.
Music:Baila_Mi_Cumbia.mp3
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Carlino's Pumpkin Ravioli in the Making
Right in our Ardmore market, our homemade pasta is handmade in store. For the fall season, Pumpkin Ravioli, fresh off of the ravioli-making machine. Taste the season!
Chef recommendations: pair with our Butternut Squash sauce for a delicious fall dish.