How To make Ravioli Filled w/Pumpkin
2 c All purpose flour
1 c Semolina flour
1/2 ts Salt
4 Room temperature egg
2 tb Olive oil
2 tb Warm water
10 oz Solid pack pumpkin
1/2 c Freshly grated Parmesan
-cheese 6 Single amaretto
2 Egg
1/2 ts Salt
1/4 ts Freshly ground white pepper
1/4 ts Fresh grated nutmeg
2 tb Olive oil
3/4 c Clarified unsalted butter
For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until
smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. For filling: Blend next 7 ingredients in processor. Set mixture aside. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.) Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.
How To make Ravioli Filled w/Pumpkin's Videos
Pasta Part II: Filled Pasta | Basics with Babish
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This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.
Recipe:
Watch Pasta Part I here:
Ingredients & Shopping List
+ For the pasta dough:
1lb 00 Flour
4 eggs
+ For the tortellini en brodo:
Pre-made pasta dough
1/3 lb grated mozzarella
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
2 Tbsp finely chopped basil
Kosher salt
Freshly ground black pepper
Fresh grated nutmeg
Beef, chicken, or veal broth
Fresh grated parmesan to top
+ For the butternut squash ravioli with browned butter:
1 large butternut squash
Extra virgin olive oil
4 ounces grated parmesan cheese
Kosher salt
Freshly ground black pepper
1 1/2 sticks butter
Fresh sage leaves
Juice of 1/2 lemon
Balsamic cream or reduction
Fresh grated parmesan to top
+ Special Equipment:
Rolling pin OR pasta press
Cheese grater
Bench scraper
Food processor
Round cutter (for tortellini)
Optional: ravioli cutter
Music:
Even or Odd by Blue Wednesday
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Spinach and Ricotta Ravioli with Pumpkin | Everyday Gourmet S7 E42
As seen on Everyday Gourmet.
Homemade Pumpkin Ravioli Recipe
Ravioli has humble origins and was originally prepared during Christmas time and family celebrations. However, ravioli is not just a timeless Italian tradition anymore, but it’s a gift to the world.
Today, there are so many delicious ravioli dishes that can put a smile on people’s faces and bring families together. You can have ravioli in lasagna, soup, casseroles, and even as nachos.
If you are a lover of ravioli, we have got a quick and easy homemade pumpkin ravioli recipe that will bring everyone together for a fabulous feast and good times. It might sound strange at first, but pumpkin and ravioli go quite well together.
#Pumpkin #Ravioli #Recipe
Read Full Recipe:
Butternut Squash-Filled Ravioli⎢Chef Mario Batali⎢Martha Stewart
Chef Mario Batali and Martha make lune (or full moon) ravioli filled with butternut squash and serve it with a brown butter and sage sauce.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Butternut Squash-Filled Ravioli⎢Chef Mario Batali⎢Martha Stewart
Easy: How to Make Ravioli from Scratch
Roasted Pumpkin Ravioli with Brown Butter and Sage
Served in an irresistible brown butter and sage sauce, this roasted pumpkin ravioli recipe is a dish that’s sure to impress. Give it a go this weekend.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Roasted Pumpkin Ravioli with Brown Butter and Sage
Serves 4 Prep 1 hour (+ cooling & 30 mins resting time) Cooking 35 mins
1 quantity basic pasta dough*
100g butter, chopped
1 punnet sage leaves
2 garlic cloves, crushed
Pumpkin filling:
450g butternut pumpkin, peeled, coarsely chopped
2 tbs olive oil
1/4 cup (30g) crushed amaretti biscuits
1/2 cup (40g) finely grated parmesan
1 tsp finely grated lemon rind
1. To make pumpkin filling, preheat oven to 200°C and line a baking tray with baking paper. Toss the pumpkin and oil in a bowl and arrange on lined tray. Bake for 30 mins or until golden brown and tender. Transfer the pumpkin to a bowl to cool. Mash until smooth. Stir in biscuit, parmesan and lemon rind. Season.
2. Roll out the pasta dough. Place 8 heaped teaspoons of pumpkin filling on the pasta sheet 2cm from the long edge closest to you, spaced about 4-5cm apart. Loosely fold the pasta sheet over the filling and press around the filling to remove any air. Use a pasta cutting wheel, sharp knife or round pastry cutter to cut ravioli into even shapes.
3. Add the butter to a large deep frying pan over medium heat. Cook for 2 mins or until the butter melts and begins to foam. Add the sage leaves and cook for 1-2 mins or until crisp. Add the garlic and stir to combine.
4. Meanwhile, cook the ravioli in a large saucepan of boiling water for 2 mins or until the ravioli rise to the surface and are al dente.
5. Use a slotted spoon to transfer the ravioli to the butter mixture and gently toss to coat. Divide among serving plates. Season with pepper to serve.
Serve with: toasted pine nuts
*Basic pasta dough:
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