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Pumpkin Ravioli
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2-1/2 to 3 cups | all-purpose flour |
5 | eggs |
1 tablespoon | olive oil |
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 |
1 cup | heavy whipping cream |
3 tablespoons | butter |
2 teaspoons | minced fresh sage |
Directions
* 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.
* 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.
* 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.
* Bring a soup kettle 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.
* In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Spoon over ravioli.
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