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Pumpkin Ravioli Two Ways!

When fall hits, I always have a can or two of pumpkin puree in my pantry, and am always looking for new recipes to try.  When my coworker posted images and told me about the pumpkin ravioli she and her roommate made, I knew that this was my next pumpkin recipe to try!  Follow the instructions below for TWO festive pumpkin ravioli recipe!

Pumpkin Ravioli Ingredients

Pumpkin Ravioli Ingredients

Ingredients for Ravioli Filling:

1 tablespoon butter

1 shallot, diced

2 cups pumpkin puree

1 cup cottage cheese

1/4 teaspoon dried sage

1/4 cup crushed Pecan nuts

Nutmeg

Pinch of cayenne and salt

Parmesan Cheese (for garnish)

 

Ingredients for Fresh Pasta:

2 cups all purpose or cake flour

1 teaspoon salt

2 eggs

1 tablespoon olive oil

Flour (to prevent sticking)

 

Ingredients for Brown Butter Sage Sauce:

5 tablespoons unsalted butter

1/4 cup chicken stock

Fresh Sage Leaves (about 1/4 cup)

Salt and Pepper to taste

 

To make the filling:

Sweat diced shallot in butter

Shallots Sweating

Shallots Sweating

Turn the pan’s heat to low, and add the rest of the ingredient, except the nuts

Making the Pumpkin Filling

Making the Pumpkin Filling

Turn the heat off and fold the pecans into the filling

If your pecans are whole, here is a quick tip on how to crush them and not make a mess!

Crushing Pecans

Crushing Pecans

Adding the Pecans

Adding the Pecans

To make the pasta:

First, don’t try to be healthy and use gluten free flour!  I tried and the pasta failed miserably!

Make a well in the flour and salt

Egg Well

Egg Well

Beat the eggs and olive oil in the well with a fork and begin slowly incorporating the flour with a swirling motion, and eventually using your hands to form a ball with the dough

You will not need all of the flour!  (I used about 1/2!)

You want the dough to be a bit “tacky,” and not too dry

Pasta Dough

Pasta Dough

Once the dough is formed, wrap in plastic, and allow it to rest in the refrigerator for at least 30 minutes

Pasta Dough Ready to be Chilled

Pasta Dough Ready to be Chilled

If you don’t have a pasta machine, you can use a rolling pin (or a wine bottle as I did), but a machine will make the job easier

Either by hand or machine, roll out thin strips of pasta, incorporating the reserved flour if needed

As a note, the thinner the pasta dough is, the better ravioli (If using a machine roll to the thinnest setting)

Sprinkle some flour onto a cutting board to prevent the pasta from sticking while assembling the ravioli

Using a cookie cutter, cut pasta dough

Cutting the Pasta Dough

Cutting the Pasta Dough

To assemble the ravioli, egg wash one sheet of pasta
Egg Wash

Egg Wash

Drop about a teaspoon of filling in the center of each ravioli
Bring a second sheet of pasta over the first, slowly pressing the dough around the filling and removing the air
One assembled ravioli!

One assembled ravioli!

After assembly, sprinkle both sides with flour, and allow to dry for a bit before cooking
Assembled Ravioli

Assembled Ravioli

To make the sauce, heat a saucepan over medium-low heat, melt butter and then slowly brown the milk solids, about 5 minutes
Making the brown butter sage sauce

Making the brown butter sage sauce

Once the milk solids begin to brown, add the chicken stock and reduce the heat, allowing the sauce to simmer and thicken a bit
Add salt and pepper to taste

Reduce sauce while ravioli is cooking

Once cooked, plate ravioli and spoon sauce over ravioli

Top with crushed pecans and Parmesan cheese

Plated Pumpkin Ravioli

Plated Pumpkin Ravioli

Delicious Pumpkin Ravioli

Delicious Pumpkin Ravioli

This recipe makes a lot of filling, and I wasn’t too happy with my pasta (this was the first time I made homemade pasta!), so I decided to try pumpkin ravioli without the “ravioli”.  The second time I made the ravioli out of squash!  Here is how I made it!

Pumpkin Squash Ravioli

Pumpkin Squash Ravioli

Using a mandolin, thinly slice the squash

Place on a paper towel and pat dry

Squash Drying

Squash Drying

To assemble the ravioli, place two strips of squash on plate, then place two strips

Making of the Squash Ravioli

Making of the Squash Ravioli

Place a scoop of filling in the center of the squash

Filling placed in Squash Ravioli

Filling placed in Squash Ravioli

Fold each squash strip over filling and place a toothpick to hold the ravioli in place

One Assembled Ravioli

One Assembled Ravioli

Place the ravioli in a baking dish sprayed with olive oil

Continue assembling ravioli until all of your squash strips are used

Assembled Pumpkin Squash Ravioli

Assembled Pumpkin Squash Ravioli

Bake ravioli in a 350* preheated oven for 15-20 minutes

While the ravioli is baking in the oven, use the above brown butter sage recipe

Baked Raviolli

Baked Ravioli

Plate ravioli and spoon brown butter sage sauce over top

Finished Pumpkin Squash Ravioli

Finished Pumpkin Squash Ravioli

While I liked both of the raviolis, my favorite was the squash ravioli.  I hope you will give one (or both) of these a try!

Original recipe from SavorySimple.net.

Stay hungry…

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