Pumpkin Ravioli with Brown Butter and Sage
31 Days of Pumpkin - you know we had to do some pasta! These are filled with pumpkin puree, ricotta, egg, salt, pepper, and nutmeg. These ravioli got a nice brown butter and sage bath and were plated with parmesan, romano, and asiago cheese flakes. Perfect Sunday night dinner!
For the full recipe details including how to make the pasta dough, assemble and cut out your ravioli, and make the brown butter sage sauce check out the link below!
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ravioli that you should try /რავიოლი გოგრის / PUMPKIN RAVIOLI
pasta dough recipe here -
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Homemade Pumpkin Ravioli in a Browned Butter Sage Sauce- with yoyomax12
My second channel for unboxings, product reviews and travel vlogs:
How to make homemade pumpkin ravioli using a kitchen aid mixer.
These are the pumpkin ravioli that I love and can't get locally any more. The ones I made in this video are very close.
Filling:
2 tbsp butter (salted)
2 gloves garlic minced
1/2 tsp salt
1/4 tsp pepper
1 cup pumpkin puree
1/4 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 cup shredded parmesan
1 tbsp brown sugar (more or less to taste)
Melt butter over medium high heat, add garlic and cook for 1-2 minutes until garlic is softened and fragrant.
Add spices, pumpkin and cheese. Stir and cook for 2-3 minutes.
Take off heat and allow to cool to room temperature.
Pasta sheets:
3 1/2 cups all-purpose flour
1 teaspoon salt
4 large eggs, beaten
2 Tablespoons water (or more)
DIRECTIONS:
Place eggs, water, flour and salt in mixer bowl. Attach paddle attachment and beat together for 30-60 seconds. The dough should be lumpy and chunky and not super dry and powdery.. Add more water if the dough is too dry, in 1 teaspoon increments.
Change out the flat beater for the dough hook and allow to knead at low speed for 2-3 minutes.. Remove the dough and knead by hand for 2 minutes. Cover and let it rest for 30 minutes.
Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Make srue the other 3 pieces are coverd while you work with the first piece. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this at least 2-3 times.
Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4.
Continue in this fashion until you reach #6
I cut the sheets so that they were about 24 long.
Place sheet on counter (lightly dusted with flour).
Place teaspoonful mounds of filling about 3 inches apart on 12 of the pasta sheet. (the other half will be used to fold over).
Beat one egg with a tbsp of water in a small bowl and using a pastry brush, brush this mixture in a circle around each of the filling mounds.
Fold past sheet over the mounds.
Press out air between the covered mounds and press to seal.
Cut our ravioli using a ravioli cutter, pastry cutter, cookie cutter or a knife.
I re-rolled the scraps and put them through the machine again. Adding a little bit of water to make sure the pieces stick together.
After cutting out your ravioli, sprinkle them with flour to keep them from sticking to the plate/pan or each other.
Boil a large pot of salted water and drop the ravioli in the water a few at a time. Boil gently until the start to float, then cook them an additional 2-3 minutes.
Drain and toss in butter sage sauce.
You can freeze them at this point by putting them in a single layer on a cookie sheet and freezing them solid.
Remove the frozen pieces and put them in a freezer safe bag or container.
Cook them from frozen by just dropping them into the boiling water and cook until floating about 6-7 minutes.
Butter sage sauce:
4 tbsp butter
1 tsp dried sage
Cook butter and sage over medium high heat until butter foams up, starts to come down and the milk solids in the butter turn brown.
Add cooked ravioli and toss to coat.
Sprinkle with additional parmesan cheese and toasted pine nuts if desired.
This filling recipe made enough for about 2 dozen ravioli.
The pasta recipe made enough for the ravioli and some extra pasta that I turned into linguini noodles (enough for another meal).
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Ravioli stuffed with pumpkin, ricotta and pine nuts. Easy recipe #italianfood #pastarecipe #foodart
❤Per il ripieno :
500 gr di zucca
400 gr di ricotta
60 gr di pinoli
4 spicchi d'aglio
25 gr di burro
il sale & pepenero aggiungere al tuo gusto.
????For the filling.
500 gr of pumpkin
400 gr of ricotta
60 gr of pine nuts
4 cloves of garlic
25 gr of butter
the salt & black pepper depend on your taste.
#italianfood #pastarecipe #foodart
????Look at the link below for instructions how to make vegetable colored pasta.
❤Pasta fresca colorata fatta in casa - Homemade colored fresh pasta.
❣Ciao a tutti! Hi everyone!
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il link di come fare Focaccia ad alta idratazione
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Pumpkin Ravioli
Nothing beats the taste of homemade, especially when it comes to pasta.
Cappellacci are a kind of ravioli, these ones are filled with pumpkin and ravioli cheese and are totally delicious.