Pumpkin And Sweet Potato Ravioli With Green Pesto And Pumpkin Seed Crunch Recipes

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SAVORY PUMPKIN RAVIOLI



Savory Pumpkin Ravioli image

This pumpkin ravioli recipe may sound complicated, but if you organize yourself, 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 taste to the rich, sage sauce. -Christopher Presutti, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 18

2-1/2 to 3 cups all-purpose flour
5 large 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 large egg, lightly beaten
SAUCE:
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons minced fresh sage

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.

Nutrition Facts : Calories 696 calories, Fat 48g fat (28g saturated fat), Cholesterol 304mg cholesterol, Sodium 317mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

PUMPKIN AND SWEET POTATO RAVIOLI



Pumpkin and Sweet Potato Ravioli image

One of my friends' recipes that she has kindly let me share on here. This is currently a WIP since I need to work out measurements

Provided by Satyne

Categories     Yam/Sweet Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ginger powder
1/2 butternut pumpkin, cubed
1 large sweet potato, cubed
500 ml chicken stock or 500 ml vegetable stock
1 handful basil, roughly chopped
1 teaspoon ground nutmeg
1/2 cup cream
salt and pepper
625 g cooked ravioli (your choice)

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.

Nutrition Facts : Calories 208.3, Fat 14.4, SaturatedFat 6.8, Cholesterol 37, Sodium 211, Carbohydrate 15.6, Fiber 1.6, Sugar 4.8, Protein 4.8

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