Pumpkin Ravioli

Photo by Martha H.
Adapted from tasteofhome.com

PREP TIME

120

minutes

TOTAL TIME

130

minutes

SERVINGS

--

servings

PREP TIME

120

minutes

TOTAL TIME

130

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 2-1/2 to 3

    cups all-purpose flour

  • 5

    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

    Egg, lightly beaten

  • SAUCE:

  • 1

    cup heavy whipping cream

  • 3

    tablespoons butter

  • 2

    teaspoons minced fresh sage

Directions

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, about 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; roll one portion to 1/16-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 stock pot 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.

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