Pumpkin Ricotta Ravioli Recipes

PUMPKIN & RICOTTA RAVIOLI

Steps:

• Sift the flour onto the work surface and make a well.
• You may want to oil your hands first to prevent sticking.
• Add the eggs one at a time, then add the salt.
• Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
• Knead for about 5 minutes, adding flour if dough is too sticky.
• Dice the pumpkin and cook in boiling water for 10 minutes.
• Strain and leave to cool.
• In a large bowl, soften the ricotta.
• When the pumpkin has cooled, mash with a fork and add to the ricotta.
• Add the parmesan, egg, nutmeg, salt and pepper to taste.
• Mix the ingredients together until they have a uniform texture.
• Roll out a thin sheet of pasta.
• Use the smallest setting on the pasta machine.
• Or roll by hand (watch out- it won't be easy!).
• Pasta should be very very thin at the final stage.
• If you have a ravioli attatchment for your machine, this should be easy from here on inches.
• Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
• Fold over the sheet of pasta or place another sheet on top.
• Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
• Cut out the individual ravioli shapes using pastry cutter or shape cutter.
• Be sure to seal edges well with water and perhaps a fork.
• Cook 5-6 minutes in boiling water.

PUMPKIN RICOTTA RAVIOLI

Steps:

• Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper.
• Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray.
• Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet.
• Chill ravioli until filling is set, 5 to 10 minutes.
• Preheat oven to 250 degrees F (120 degrees C).
• Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli.
• Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.

PUMPKIN WONTON RAVIOLI

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes (don't brown it). Add the pumpkin, 1/2 teaspoon salt and the chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready.
• Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside.
• Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it's ready. Finally, beat the egg with 1 tablespoon cold water. Now you're ready for Operation Ravioli.
• Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and "paint" around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest.
• Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts and a little pepper.

PUMPKIN MASCARPONE RAVIOLI WITH SAGE BUTTER SAUCE

Steps:

• Slice seeded pumpkin in half and roast until soft in preheated 375 degree oven. Also can instead dice and boil pumpkin for 10-15 minutes. I prefer the roasting of the pumpkin for a richer flavor.
• Make mound of flour on clean work surface then "hollow out" the center where you will add your eggs.
• Add eggs (one at a time), oil and salt to flour "well" and mix flour into eggs gradually.
• Once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. Add water if dough is too dry, flour is it is too wet.
• Once pumpkin has completely cooled, use food proccessor to puree.
• Add in nuts, nutmeg, mascarpone, salt and pepper, egg, and parmesan and pulse until well mixed.
• Roll out thin even sheet of pasta dough onto well floured surface.
• Drop filling by even spoonfuls onto one side of pasta dough. Remember to leave space between to close raviolis.
• Brush water in between filling to seal edges.
• Fold over other side of pasta sheet to form top layer.
• Cut raviolis along seals with pizza cutter or ravioli cutter.
• Drop into salted boiling water for 5-7 minutes.
• Drain and pour out onto serving platter.
• In saute pan melt butter using low heat.
• When butter begins to look golden brown add sage and nutmeg, then warm for only 15-20 seconds.
• Pour butter sauce over ravioli, and for some added crunch, crumble with amaretti cookies!