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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 (from scratch) w/ Brown Butter, Toasted Walnuts, & Sage
Pumpkin Ravioli is such a classic and a true childhood favorite. I know making your own ravioli from scratch can be a bit daunting, but it's sooooo rewarding!
timestamps:
00:00 intro
01:01 filling
02:40 dough
03:18 rolling pasta dough with a pasta machine
04:48 filling ravioli
06:29 how to close ravioli with a fork
06:59 freeze ravioli for later
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#pumpkin #ravioli #butternutsquash #sagebutter #brownbutter #festive
Pumpkin Ravioli with Sage Brown Butter Sauce
This is a banging dish to make and take advantage of the wonderful seasonal pumpkins/squash that are around this time of year. Try and track down Kabocha squash, sometimes called Japanese winter squash. They are fabulous. Super sweet and not to stringy. Perfect for this type of dish.
You can make ravioli all shapes and sizes here we are making some elegant round ones. Use a fluted cookie cutter if you have one if not use a round pastry cutter.
I've made it simpler here by doing sheets for your first time. Once you get better and more confident you can do longer sheets and do multiple ones at a time. Like 20 plus. Yes Chef!!!
You can make batches of these and store them in the freezer for upto 1 month and cook them straight from frozen. Don't put them in the water all at once or the water will bubble up like a volcano (yes I have done this).
Have fun making stuffed pasta my friends. Don't worry if they aren't all perfect just seal them well. Ciao.
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PUMPKIN RAVIOLI w/ TOASTED PUMPKINS SEEDS & SAGE BUTTER - CHEF Z In the Kitchen
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 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.
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Secret to the BEST Pumpkin PASTA Dinner!
Unashamed instant cold weather comfort food by way of the store bought tortellini. The classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin will brighten even the darkest of Autumn days.
Ingredients:
1 tbsp olive oil
1 small pumpkin, peeled, deseeded and sliced
3-4 thyme sprigs
2 sage sprigs
3.5 oz / 100g butter
2.6 oz / 75g hazelnuts, roughly chopped
1lb / 500g spinach and ricotta tortellini
Sea salt & black pepper
1/2 cup / 100g cashel blue, to serve
Best quality extra virgin olive oil, to serve
Get the full method here:
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