Savory Pumpkin Ravioli


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Serves 6 | Prep Time 2 hours | Cook Time 10 minutes

Why I Love This Recipe

This recipe may sound complicated, but if you follow the simple steps, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to the sage sauce.


Ingredients You'll Need

2-1/2 to 3 cups all-purpose flour
5 eggs
1 tablespoon olive oil

FILLING:
1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
4 teaspoons chopped shallot
1/3 cup butter, cubed
2 teaspoons minced fresh sage
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup heavy whipping cream
1 small bay leaf
1 egg, lightly beaten

SAUCE:
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons minced fresh sage


Directions

1. Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.


2. Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.


3. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.


4. Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.


5. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.


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