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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
How To make Pumpkin Ravioli with Pumpkin Seed Sauce's Videos
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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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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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
Pumpkin Ravioli - OrsaraRecipes
In this video I would like to share with you a Pumpkin Ravioli recipe. You will need several things to make this recipe.
Pasta Machine:
Ravioli Tray:
Ingredients:
Pumpkin
Ricotta Cheese
Parsley
Eggs
Flour
Semolina
Sage
Butter
Pumpkin Seeds
HOW TO MAKE PASTA: Pumpkin & Ricotta Ravioli!
I've teamed up with Kenwood to create some of my favourite autumnal recipes including this Roasted Pumpkin & Ricotta Ravioli…. Perfect for a dinner party showstopper! (PP) Contains product placement.
RECIPE LINK HERE:
Equipment list:
Kenwood Chef Sense
Dough hook
Additional accessories:
Pasta roller attachment
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