Pumpkin And Sweet Potato Ravioli Recipes

SWEET POTATO & GOAT'S CHEESE RAVIOLI

Steps:

• For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
• For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
• Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
• Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
• Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
• Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.

PUMPKIN RAVIOLI

Steps:

• Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
• Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
• Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
• Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
• Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

SWEET POTATO RAVIOLI

Steps:

• Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
• Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
• Top with a second wonton wrapper and press edges together to seal.
• Repeat with remaining wonton wrappers and potato mixture.
• Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

SWEET POTATO AND SPINACH RAVIOLI

Steps:

• To a large skillet add extra virgin olive oil and heat on medium heat.
• Add thinly sliced garlic and sauté until just brown.
• Next, add in spinach in batches, stirring to coat with oil and allowing to wilt slightly between each addition. Sauté 3-4 minutes.
• Add coconut milk and sea salt to taste and allow to simmer (2-3 minutes)
• In a small bowl, mix together tapioca starch and water to make a slurry.
• Pour slurry into skillet, reduce heat and stir until the mixture begins to thicken.
• Remove from heat and set aside.
• Bring a large pot of salted water to boil.
• In a large bowl, mix together sweet potato puree, cassava flour and salt. Use hands and knead dough until fully combined. Dough should be dry, soft and pliable. If it's feeling too wet, add more cassava flour by the TBSP until the dough achieves this recommended consistency.
• Cut dough in thirds and place 1/3 onto a large piece of parchment paper.
• Drop approximately 1 TBSP of spinach filling at least 1 inch apart along the length of one half of the rectangle.
• Use parchment paper to help you fold the rectangular shaped dough in half over the filling, and press out the air from around each portion of filling.
• Use knife or pastry cutter to cut ravioli into 2 x 2 squares.
• Pinch three free edges to seal the dough. If desired, use a fork to help seal the edges together.
• Repeat entire process with remaining dough as many times as necessary.
• Boil ravioli 2-3 minutes in salted water in 3-4 batches so you don't overcrowd the pot.
• Use a slotted spoon to remove raviolis and place onto serving plates.
• Top with desired toppings and serve warm*
• In the same skillet with any leftover spinach filling, add olive oil and sliced mushrooms. Sauté until mushrooms have softened and add salt to taste.
• Serve on top the ravioli.

PUMPKIN AND SWEET POTATO RAVIOLI WITH GREEN PESTO AND PUMPKIN SEED CRUNCH

Steps:

• Peel and dice the sweet potato and dice the pumpkin (leaving the skin on). Boil in salted water.
• Mix the flour, salt, eggs and olive oil with 1 tablespoon of water to form a dough. Knead the dough without water until smooth and elastic and leave to rest.
• Toast the pine nuts in a pan without fat. Next, place the pine nuts in a food processor with the basil, garlic and salt and gently pulse to form a smooth paste. Mix in the Parmesan and olive oil. Season to taste with salt and pepper.
• Drain and mash the sweet potato and pumpkin. Mix with the cream cheese, Parmesan and honey and add cornflour starch to thicken the mixture if needed. Season with chilli powder, salt, pepper and paprika until spicy.
• Use a pasta machine to roll out the ravioli dough to the second-to-last setting. Cut into two equally-sized sheets. Use a teaspoon to place scoops of the filling on the sheet, approximately 3 cm apart.
• Lightly whisk the egg and brush it onto the dough surrounding the filling. Place the second sheet of pasta on top and push the pasta down round each portion of filling to seal. Make sure that there is no trapped air inside.
• Use a ravioli roller or cutter to cut out the ravioli.
• Heat the pumpkin seed oil in a pan and add the pumpkin seeds with a sprinkling of salt until they begin to burst.
• Boil water in a saucepan with salt. Place the ravioli in the water and cook until they float to the top.
• Drain immediately and mix with the pesto.
• Sprinkle with the pumpkin seeds, serve and enjoy!

PUMPKIN AND SWEET POTATO RAVIOLI

Steps:

• Heat oil in a pan.
• Saute Onion, Garlic and Ginger.
• Add Pumpkin, sweet potato and stock and bring to boil.
• When the veggies are tender, add all items to a blender and blend until smooth.
• Stir through the basil, nutmeg, cream, salt and pepper and then serve on your pasta.