Pumpkin Ravioli Cookies Recipes

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PUMPKIN RAVIOLI COOKIES



Pumpkin Ravioli Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield About 40 cookies

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dry white wine
3 tablespoons olive oil
3/4 cup jarred pumpkin butter
Vegetable oil, for frying
1/4 cup confectioners' sugar
1 teaspoon pumpkin pie spice

Steps:

  • Combine the flour, granulated sugar, baking powder and salt in a large bowl and make a well in the middle. Stir the wine and olive oil in a small bowl and pour into the well. Stir together with a wooden spoon until a shaggy dough forms. Turn out onto a clean surface and knead until smooth, 2 minutes. Wrap the dough in plastic wrap and let rest, 1 hour.
  • Cut the dough into quarters; shape each piece into a flat rectangle. Working with one piece at a time (wrap the rest in plastic so it doesn't dry out), roll out the dough with a pasta machine, dusting the dough with flour as necessary, into a 22-inch-long sheet (about 6 inches wide and 1?16 inch thick).
  • Lay out the sheet of dough; spoon 10 mounds of pumpkin butter (about 1 teaspoon each) along the sheet, 1/4 inch from the top edge, spacing them 1 inch apart. Fold the bottom half of the sheet up to meet the top edge and press to seal around each mound of filling, starting at the folded side so there isn't any air trapped inside. Cut into 1 3/4-inch squares using a fluted cutter or knife; press the edges again to seal. Transfer the ravioli to a baking sheet lined with a kitchen towel. Repeat with the remaining dough and pumpkin butter.
  • Heat 2 inches of vegetable oil in a large heavy pot until a deep-fry thermometer registers 360 degrees F. Fry the ravioli in batches, turning once, until golden, about 2 minutes. Remove with a slotted spoon; drain on paper towels. Let cool 5 minutes.
  • Mix the confectioners' sugar and pie spice in a small bowl. Use a small sieve to dust the spiced sugar on the ravioli. Serve warm or at room temperature.

PUMPKIN RAVIOLI



Pumpkin Ravioli image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pound pumpkin
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Locatelli cheese
1 tablespoon minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
1 package wonton skins
Egg wash (1 egg, mixed with 1 teaspoon water)
4 tablespoons unsalted butter
4 sage leaves, minced
1/2 cup cream or chicken broth
Freshly grated Locatelli cheese to taste
Deep fried sage leaves for garnish

Steps:

  • Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened towels while preparing remaining raviolis. In a saucepan of boiling salted water cook the ravioli until they are just tender. In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened. Drain the pasta and transfer to a serving bowl. Add sauce and toss to combine. Garnish with sage leaves.

PUMPKIN-FILLED RAVIOLI USING AMARETTO COOKIES



Pumpkin-Filled Ravioli Using Amaretto Cookies image

I haven't made these yet, but they look great. You can ease up on the prep time by using wanton skins.

Provided by mrib9329

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon salt
4 room temperature eggs
2 tablespoons olive oil
2 tablespoons warm water
10 ounces solid-pack pumpkin
1/2 cup freshly grated parmesan cheese
6 single amaretti cookies
2 eggs
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons olive oil
3/4 cup clarified unsalted butter

Steps:

  • For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.
  • For filling: Blend next 7 ingredients in processor. Set mixture aside.
  • To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges.
  • (Can be prepared 1 day ahead and refrigerated.).
  • Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well.
  • Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

Nutrition Facts : Calories 695.6, Fat 40.9, SaturatedFat 19.3, Cholesterol 278.6, Sodium 607.2, Carbohydrate 62.6, Fiber 2.6, Sugar 3.9, Protein 19.2

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 RAVIOLI



Pumpkin Ravioli image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 4 to 6 servings

Number Of Ingredients 37

10 tablespoons (5 ounces) unsalted butter
1 pound fresh pumpkin, peeled and cut in 1-inch cubes
2 cups heavy cream
1/2 bay leaf
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
2 eggs, beaten
Salt
Freshly ground white pepper
1/2 recipe Spinach Pasta Dough or Regular Pasta Dough, recipe follows
1 egg, beaten lightly, for egg wash
Semolina
2 cups chicken stock or light duck stock, recipe follows
2 shallots, chopped
1/2 pound fresh spinach (about 1 bunch)
1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 eggs
2 tablespoons extra-virgin oil
1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons extra-virgin olive oil
Bones from 2 chickens, chopped into pieces
1 small carrot, peeled and sliced
1 small onion, quartered
1 small stalk celery, sliced
Stems from 1 bunch parsley
3 to 4 green leek leaves, sliced (optional)
1 sprig fresh thyme or 1 pinch dried thyme
Bay leaf
1/2 teaspoon white peppercorns
Mushroom scraps (optional)
Tomato scraps (optional)
4 quarts water, approximately

Steps:

  • Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.
  • Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.
  • On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
  • Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.
  • Bring a large pot of water to a boil, while you make the sauce.
  • Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
  • Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings.
  • Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately.
  • A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan.
  • Spinach Pasta Dough:
  • Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.
  • Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.
  • Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.
  • Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes).
  • Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)
  • Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic.
  • In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.
  • Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.
  • Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.

PUMPKIN RAVIOLI WITH SAGE AND TOASTED HAZELNUTS



Pumpkin Ravioli with Sage and Toasted Hazelnuts image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 cup peeled hazelnuts
1/2 cup vegetable oil
1 pound fresh pumpkin ravioli
1 stick unsalted butter
6 fresh sage leaves
Large pinch grated nutmeg
1/2 cup grated Parmesan
2 amaretti cookies

Steps:

  • Preheat oven to 350 degrees F.
  • Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
  • In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
  • In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

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