Savory Pumpkin Ravioli Recipes

SAVORY PUMPKIN RAVIOLI

Steps:

• 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, 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; pat into rectangle and roll one portion at a time to 1/8-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 stockpot 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. Serve with ravioli.

SAVORY FRIED PUMPKIN RAVIOLI

Steps:

• Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
• Generously coat inside and outside of pumpkin halves with EVOO.
• Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
• Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
• Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
• To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
• Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
• Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
• Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.