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Pumpkin Ravioli
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Pumpkin Ravioli

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$0.00
Serves:
6
Cooking Time:
1 hour 20 minutes
Cuisine:
Italian
Print Recipe:
To print or download recipe name, ingredients and cooking method

METHOD

 

 

  1. Preheat the oven to 180 degrees. Wash the pumpkin, deseed, cut it into large pieces, place it on a baking tray and drizzle olive oil. Bake it in the preheated oven for 30 minutes. Cool it, remove the skin and puree the pumpkin.
  2. Combine pumpkin puree, nutmeg, garlic powder, mozzarella cheese and goats cheese. Season to taste with salt and Fine Black Pepper.
  3. Place the flour in a bowl and make a well in the centre. Crack eggs into the well and mix gently with your fingertips until pasta dough comes together. Keep it in the fridge for 10 minutes.
  4. Divide the dough into 2 parts and roll it into 2 sheets of equal size.
  5. Place 1 teaspoon of pumpkin mixture 5 cm apart on one sheet, put the other sheet on top of the first sheet and press lightly around the pumpkin mixture mounds. Cut out ravioli using 5 cm round cookie cutter. Press the edges.
  6. Cook ravioli in a large saucepan of boiling salted water until al dente (2-4 minutes).
  7. Melt butter in a saucepan until foaming and add the sage. Remove it from the heat and stir until sage is crisp.
  8. Drain the ravioli, serve it on a plate and drizzle the sage butter. Garnish with parmesan cheese, Red Chili Flakes, Cracked Black Pepper and rosemary. Enjoy ravioli with garlic or herb bread.

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METHOD

 

 

  1. Preheat the oven to 180 degrees. Wash the pumpkin, deseed, cut it into large pieces, place it on a baking tray and drizzle olive oil. Bake it in the preheated oven for 30 minutes. Cool it, remove the skin and puree the pumpkin.
  2. Combine pumpkin puree, nutmeg, garlic powder, mozzarella cheese and goats cheese. Season to taste with salt and Fine Black Pepper.
  3. Place the flour in a bowl and make a well in the centre. Crack eggs into the well and mix gently with your fingertips until pasta dough comes together. Keep it in the fridge for 10 minutes.
  4. Divide the dough into 2 parts and roll it into 2 sheets of equal size.
  5. Place 1 teaspoon of pumpkin mixture 5 cm apart on one sheet, put the other sheet on top of the first sheet and press lightly around the pumpkin mixture mounds. Cut out ravioli using 5 cm round cookie cutter. Press the edges.
  6. Cook ravioli in a large saucepan of boiling salted water until al dente (2-4 minutes).
  7. Melt butter in a saucepan until foaming and add the sage. Remove it from the heat and stir until sage is crisp.
  8. Drain the ravioli, serve it on a plate and drizzle the sage butter. Garnish with parmesan cheese, Red Chili Flakes, Cracked Black Pepper and rosemary. Enjoy ravioli with garlic or herb bread.
Mail me to send Recipes: info@spicezen.com.au

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