Pumpkin Ravioli With Crispy Margherita Prosciutto 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.

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