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I was searching around and saw " Pumpkin Ravioli "

 

Has here ever tried such a thing ??

 

Here are a couple recipes I saw ...

 

Does anyone have a tried & tested one to share?

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Pumpkin Ravioli with Hazelnut Cream Sauce

 

INGREDIENTS

2 1/2 cups pumpkin puree

2 large carrots, cooked and pureed

2 onions, diced

1 clove garlic, minced

2 teaspoons ground coriander seed

1/2 teaspoon ground mace

1/2 teaspoon ground allspice

1 pinch ground cardamom

1 cup unsalted butter

1/3 pound grated Parmesan cheese

2 tablespoons real maple syrup

1 egg, beaten

2 1/2 pounds fresh pasta sheets

salt to taste

ground black pepper to taste

1 cup hazelnuts

3 cups heavy whipping cream

3 cloves garlic, minced

1 pinch cayenne pepper

1 pinch white pepper

salt to taste

2 cups shredded sorrel, stems removed

 

 

DIRECTIONS

Saute the onions, garlic, and spices in butter or margarine until

the onions are soft. Stir together with the pureed vegetables. Add

cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning.

Set the filling aside.

 

Preheat the oven to 400 degrees F (205 degrees C). Toast the

hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes,

or until brown and fragrant. When they are cool enough to handle,

wrap the nuts tightly in a lint-free towel, and vigorously rub nuts

against the towel. Continue rubbing until the nuts are almost blond.

 

Cook the cream, garlic, cayenne, and white pepper over high heat;

stir often, and adjust heat to keep the cream from boiling over.

When the cream is thick enough to coat the back of a spoon, add a

pinch salt. Adjust seasoning. Remove sauce from heat until you're

ready to use it.

 

Lay one sheet of Fresh Pasta out on a flat surface. Spray with water

to prevent drying, and to make it more flexible. Place half

tablespoons of filling along the bottom edge of the pasta about 1/2

inch apart. For larger ravioli, use 1 tablespoon of filling, and

leave 1 inch between dollops. Fold the pasta sheet over the filling,

and cut apart with a ravioli cutter. Set the finished ravioli aside,

and cover with a damp cloth. Repeat until filling and/or pasta is

completely used.

 

Cook the ravioli in salted boiling water until al dente. Drain.

Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce;

cook just until it wilts -- about 30 seconds. Add half the

hazelnuts, turn the heat off, and add the cooked ravioli. Stir

gently, and serve immediately. Garnish with remaining hazelnuts.

 

 

*** Also good as stuffed shells

 

*** It would accent the taste of the raviol to have a cream sauce

with maple or caramel flavoring added.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Entrée – Pasta - Savory Pumpkin Ravioli * Yield: two dinner portions

 

Ingredients:

 

Ravioli

1 1/2 c. Ricotta cheese

1 1/4 c. pumpkin puree

1/4 c. shredded Parmesan cheese

1/2 c. shredded Mozzarella cheese

2 Tbsp. fresh parsley, minced

1 Tbsp. fresh sage, minced

1 tsp. ground nutmeg

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. ground clove

1 each package of egg roll wrappers

 

Sauce

 

2 each French shallots, minced

2 each garlic cloves, minced

1/2 c. butter

1 Tbsp. fresh sage, minced

1 Tbsp. fresh parsley, minced

2 tsp. fresh rosemary, minced

1/2 tsp. ground nutmeg

1/4 tsp. pepper

1/4 c. red wine

1/2 c. heavy cream

as needed sage leaves

as needed parsley sprigs

 

 

Ravioli procedure:

Combine all ingredients except for egg roll wrappers; mix well and

set aside.

 

Cut each wrapper in half, making two rectangular sheets. Place a

heaping teaspoon of pumpkin mixture onto one half of the rectangle,

leaving edges free. Brush edges lightly with water. Fold the

rectangle in half and crimp the edges together using the tines of a

fork to form the ravioli. Dust each ravioli with a bit of flour for

ease of separation and set aside.

 

Start boiling a large pot of water while making the sauce.

 

Sauce procedure:

To make sauce, begin by sautéing minced shallot and garlic in butter

until tender and transparent. This will take about 5 minutes. Add

herbs and spices, and sauté for one minute. Add wine; cover and

simmer 5 minutes. Add heavy cream and cook just until hot.

 

When the water comes to a boil, add ravioli carefully. Reduce the

water to a simmer and cook the raviolis for 6 to 7 minutes, or until

they are puffed in the center and soft on the edges. Drain

carefully.

 

To serve, arrange on a large platter. Drizzle the raviolis

generously with the sauce and garnish with sprigs of fresh parsley

and sage leaves, if desired.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Pumpkin Ravioli

 

 

Ingredients

(Serves 4)

1 small - medium white or pie pumpkin (about 2-1/2 pounds)

2 tablespoons dark molasses

2 tablespoons unsalted butter

2 teaspoons balsamic vinegar

1/4 cup mascarpone cheese

2 tablespoons freshly grated Parmesan cheese

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Gray salt and freshly ground pepper

Ravioli dough or 3/4 pound sheet pasta purchased from local Italian

delicatessen

Flour for dusting board

 

Directions

 

Preheat oven to 375 degrees F. Cut pumpkin in half and scrape out

seeds. Spread 1 tablespoon molasses in the cavity. Season with salt

and pepper. Place cut side down on a roasting pan. Cook in the oven

until very soft, about 1 hour. (See Chef's Notes.) Let cool to room

temperature and scoop out flesh into the work bowl of a food

processor.

 

Purýe pumpkin until smooth, then spread on a baking sheet and return

to the 375ý oven to dry, about 10 minutes. The consistency will be

like mashed potatoes. Scrape into a large mixing bowl.

 

Heat the butter in a saucepan over medium-low heat until it begins

to brown. Immediately remove from heat and add remaining 1

tablespoon molasses and all vinegar. Add to pumpkin with mascarpone,

Parmesan, cinnamon, and nutmeg. Season to taste with salt and pepper

and mix well. The recipe can be made ahead to this point (makes 2

cups filling). Cover well and refrigerate 4 hours or up to 2 days.

 

To fill the raviolis: Lay out a sheet of pasta dough on a lightly

floured board. Cut into circles with a 3-1/2 inch pastry cutter. Put

1 tablespoon pumpkin filling in the center of half the rounds using

either a pastry bag or a small spoon. Leave a 1/2-inch border all

around the filling. Moisten borders with water and top with

remaining rounds of dough. Press all the air out and seal firmly by

pressing all around with fingertips. Lay raviolis out to dry on a

lightly floured board or baking sheet and lightly four the tops.

Repeat until you run out of dough and/or filling. To cook, boil in

lightly salted water until tender, about 3 minutes.

 

Uncooked, filled raviolis may be used immediately or frozen for 2

months. Lay them out on sheet pans and place in freezer until

frozen. Transfer to plastic bag.

 

Suggestion: While I prefer the flavor that oven roasting gives the

pumpkin, you can microwave the pumpkin as well for about 30 minutes,

depending on the power of your oven. You will still need to dry the

purýe in the oven as in the recipe.

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, " Dave " <djhartmannn wrote:

>

> I was searching around and saw " Pumpkin Ravioli "

>

> Has here ever tried such a thing ??

>

HI Dave,

I have made pumpkin ravioli and the recipe I used was similar to the

2nd one on your list. It was fantastic! I did not make a heavy cream

sauce, I basically used a butter/sage sauce to go over it. It is

something I have always wanted to make again but it is time consuming;

I made my own dough too. I was considering using wonton skins to make

my next batch. I even found some neat old ravioli molds in my thrift

store journeys that I can use. Pumpkin and sage go together well, just

like the winter squashes. I hope this helps. You have inspired me to

make them again. Now, to find that recipe.....

Roxy, Philly PA

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Dave I just posted my TNT pumkin ravioli recipe, which looks very similar to the

second

one you posted here. I got it from a friend after I tasted her raviolis, she

modified it some,

and then I did too. The one comment I have is that I would use white wine

instead of red

on the second recipe you have here. Considering how well the wanton wrappers

work, I

love saving all the work to make the pasta by hand. You can find them in the

frozen

section of most asian stores, and even some general stores. Good luck, it is a

fun project.

 

 

, " Dave " <djhartmannn wrote:

>

> I was searching around and saw " Pumpkin Ravioli "

>

> Has here ever tried such a thing ??

>

> Here are a couple recipes I saw ...

>

> Does anyone have a tried & tested one to share?

>

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

>

> Pumpkin Ravioli with Hazelnut Cream Sauce

>

> INGREDIENTS

> 2 1/2 cups pumpkin puree

> 2 large carrots, cooked and pureed

> 2 onions, diced

> 1 clove garlic, minced

> 2 teaspoons ground coriander seed

> 1/2 teaspoon ground mace

> 1/2 teaspoon ground allspice

> 1 pinch ground cardamom

> 1 cup unsalted butter

> 1/3 pound grated Parmesan cheese

> 2 tablespoons real maple syrup

> 1 egg, beaten

> 2 1/2 pounds fresh pasta sheets

> salt to taste

> ground black pepper to taste

> 1 cup hazelnuts

> 3 cups heavy whipping cream

> 3 cloves garlic, minced

> 1 pinch cayenne pepper

> 1 pinch white pepper

> salt to taste

> 2 cups shredded sorrel, stems removed

>

>

> DIRECTIONS

> Saute the onions, garlic, and spices in butter or margarine until

> the onions are soft. Stir together with the pureed vegetables. Add

> cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning.

> Set the filling aside.

>

> Preheat the oven to 400 degrees F (205 degrees C). Toast the

> hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes,

> or until brown and fragrant. When they are cool enough to handle,

> wrap the nuts tightly in a lint-free towel, and vigorously rub nuts

> against the towel. Continue rubbing until the nuts are almost blond.

>

> Cook the cream, garlic, cayenne, and white pepper over high heat;

> stir often, and adjust heat to keep the cream from boiling over.

> When the cream is thick enough to coat the back of a spoon, add a

> pinch salt. Adjust seasoning. Remove sauce from heat until you're

> ready to use it.

>

> Lay one sheet of Fresh Pasta out on a flat surface. Spray with water

> to prevent drying, and to make it more flexible. Place half

> tablespoons of filling along the bottom edge of the pasta about 1/2

> inch apart. For larger ravioli, use 1 tablespoon of filling, and

> leave 1 inch between dollops. Fold the pasta sheet over the filling,

> and cut apart with a ravioli cutter. Set the finished ravioli aside,

> and cover with a damp cloth. Repeat until filling and/or pasta is

> completely used.

>

> Cook the ravioli in salted boiling water until al dente. Drain.

> Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce;

> cook just until it wilts -- about 30 seconds. Add half the

> hazelnuts, turn the heat off, and add the cooked ravioli. Stir

> gently, and serve immediately. Garnish with remaining hazelnuts.

>

>

> *** Also good as stuffed shells

>

> *** It would accent the taste of the raviol to have a cream sauce

> with maple or caramel flavoring added.

>

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

>

> Entrée – Pasta - Savory Pumpkin Ravioli * Yield: two dinner portions

>

> Ingredients:

>

> Ravioli

> 1 1/2 c. Ricotta cheese

> 1 1/4 c. pumpkin puree

> 1/4 c. shredded Parmesan cheese

> 1/2 c. shredded Mozzarella cheese

> 2 Tbsp. fresh parsley, minced

> 1 Tbsp. fresh sage, minced

> 1 tsp. ground nutmeg

> 1/2 tsp. salt

> 1/4 tsp. pepper

> 1/8 tsp. ground clove

> 1 each package of egg roll wrappers

>

> Sauce

>

> 2 each French shallots, minced

> 2 each garlic cloves, minced

> 1/2 c. butter

> 1 Tbsp. fresh sage, minced

> 1 Tbsp. fresh parsley, minced

> 2 tsp. fresh rosemary, minced

> 1/2 tsp. ground nutmeg

> 1/4 tsp. pepper

> 1/4 c. red wine

> 1/2 c. heavy cream

> as needed sage leaves

> as needed parsley sprigs

>

>

> Ravioli procedure:

> Combine all ingredients except for egg roll wrappers; mix well and

> set aside.

>

> Cut each wrapper in half, making two rectangular sheets. Place a

> heaping teaspoon of pumpkin mixture onto one half of the rectangle,

> leaving edges free. Brush edges lightly with water. Fold the

> rectangle in half and crimp the edges together using the tines of a

> fork to form the ravioli. Dust each ravioli with a bit of flour for

> ease of separation and set aside.

>

> Start boiling a large pot of water while making the sauce.

>

> Sauce procedure:

> To make sauce, begin by sautéing minced shallot and garlic in butter

> until tender and transparent. This will take about 5 minutes. Add

> herbs and spices, and sauté for one minute. Add wine; cover and

> simmer 5 minutes. Add heavy cream and cook just until hot.

>

> When the water comes to a boil, add ravioli carefully. Reduce the

> water to a simmer and cook the raviolis for 6 to 7 minutes, or until

> they are puffed in the center and soft on the edges. Drain

> carefully.

>

> To serve, arrange on a large platter. Drizzle the raviolis

> generously with the sauce and garnish with sprigs of fresh parsley

> and sage leaves, if desired.

>

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

>

> Pumpkin Ravioli

>

>

> Ingredients

> (Serves 4)

> 1 small - medium white or pie pumpkin (about 2-1/2 pounds)

> 2 tablespoons dark molasses

> 2 tablespoons unsalted butter

> 2 teaspoons balsamic vinegar

> 1/4 cup mascarpone cheese

> 2 tablespoons freshly grated Parmesan cheese

> 1/4 teaspoon ground cinnamon

> 1/4 teaspoon freshly grated nutmeg

> Gray salt and freshly ground pepper

> Ravioli dough or 3/4 pound sheet pasta purchased from local Italian

> delicatessen

> Flour for dusting board

>

> Directions

>

> Preheat oven to 375 degrees F. Cut pumpkin in half and scrape out

> seeds. Spread 1 tablespoon molasses in the cavity. Season with salt

> and pepper. Place cut side down on a roasting pan. Cook in the oven

> until very soft, about 1 hour. (See Chef's Notes.) Let cool to room

> temperature and scoop out flesh into the work bowl of a food

> processor.

>

> Purýe pumpkin until smooth, then spread on a baking sheet and return

> to the 375ý oven to dry, about 10 minutes. The consistency will be

> like mashed potatoes. Scrape into a large mixing bowl.

>

> Heat the butter in a saucepan over medium-low heat until it begins

> to brown. Immediately remove from heat and add remaining 1

> tablespoon molasses and all vinegar. Add to pumpkin with mascarpone,

> Parmesan, cinnamon, and nutmeg. Season to taste with salt and pepper

> and mix well. The recipe can be made ahead to this point (makes 2

> cups filling). Cover well and refrigerate 4 hours or up to 2 days.

>

> To fill the raviolis: Lay out a sheet of pasta dough on a lightly

> floured board. Cut into circles with a 3-1/2 inch pastry cutter. Put

> 1 tablespoon pumpkin filling in the center of half the rounds using

> either a pastry bag or a small spoon. Leave a 1/2-inch border all

> around the filling. Moisten borders with water and top with

> remaining rounds of dough. Press all the air out and seal firmly by

> pressing all around with fingertips. Lay raviolis out to dry on a

> lightly floured board or baking sheet and lightly four the tops.

> Repeat until you run out of dough and/or filling. To cook, boil in

> lightly salted water until tender, about 3 minutes.

>

> Uncooked, filled raviolis may be used immediately or frozen for 2

> months. Lay them out on sheet pans and place in freezer until

> frozen. Transfer to plastic bag.

>

> Suggestion: While I prefer the flavor that oven roasting gives the

> pumpkin, you can microwave the pumpkin as well for about 30 minutes,

> depending on the power of your oven. You will still need to dry the

> purýe in the oven as in the recipe.

>

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