Roasted Pumpkin & Sage Ravioli | How to make Roasted Pumpkin & Sage Ravioli

By Shaima I  |  20th Jun 2016  |  
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  • Roasted Pumpkin & Sage Ravioli, How to make Roasted Pumpkin & Sage Ravioli
Roasted Pumpkin & Sage Ravioliby Shaima I
  • Prep Time

    35

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

2

0





Video for key ingredients

  • Homemade Chicken Stock

  • How To Make Pasta Dough

About Roasted Pumpkin & Sage Ravioli

Pumpkin. Fresh Cream, Fresh Sage & Olive Oil are one of the favourite ingredients of my besties.

Roasted Pumpkin & Sage Ravioli is one dish which makes its accompaniments tastier. With the right mix of flavours, Roasted Pumpkin & Sage Ravioli has always been everyone's favourite. This recipe by Shaima I is the perfect one to try at home for your family. The Roasted Pumpkin & Sage Ravioli recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Roasted Pumpkin & Sage Ravioli is 35 minutes and the time taken for cooking is 45 minutes. This is recipe of Roasted Pumpkin & Sage Ravioli is perfect to serve 4 people. Roasted Pumpkin & Sage Ravioli is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Roasted Pumpkin & Sage Ravioli. So do try it next time and share your experience of cooking Roasted Pumpkin & Sage Ravioli by commenting on this page below!

Roasted Pumpkin & Sage Ravioli

Ingredients to make Roasted Pumpkin & Sage Ravioli

  • Unsalted Butter - 6 Tbsp
  • Shallots (Chopped) - 2
  • Fresh Pumpkin (Peeled & Cut In 1 inch cubes) - 450 Grams
  • Heavy Cream - 450ML
  • Chicken Stock - 2 Cups
  • Bay Leaf - 1/2
  • Minced Fresh Sage - 1 To 2 Tbsp
  • Fresh Thyme Leaves - 2 Tsp
  • Eggs (Beaten) - 2
  • Pepper
  • Pasta (Cut Into 7.5×7.5cm Squares)
  • Egg - 1 (For Egg Wash)
  • Toast Pine Nuts - 4 Tbsp (Chopped)
  • For Pasta Dough
  • All-Purpose Flour - 225 Grams
  • Egg Yolk - 110 Grams
  • Sea Salt - 1 Tsp
  • Extra Virgin Olive Oil - 1 Tsp
  • Tepid Water

How to make Roasted Pumpkin & Sage Ravioli

  1. For The Filling Heat a skillet over low heat & add 4 tbsp of butter. When butter is foamy, add pumpkins, shallots and cook stirring often, until it softens. Transfer buttery pumpkin to a medium saucepan, add half of the cream, stock.
  2. Add half of the herbs and cook over low heat for 20 to 30 minutes or until puree is thickened and the liquid has evaporated.
  3. Stir occasionally.
  4. Crush any remaining lumps with a fork. Remove from heat and beat in an additional 2 tbsp of butter.
  5. Whisk in the beaten eggs.
  6. Season to taste with pepper and salt.
  7. For The Pasta Dough Mix flour, Egg Yolks, salt and olive oil in a mixing bowl at speed 2 and allow to mix for 15 minutes.
  8. Add water to that mixture as necessary, if dough is too dry.
  9. Remove from mixer and knead by hand until smooth.
  10. Cover with cling film, place in a refrigerator and allow to rest for 15 minutes.
  11. Divide dough into four & flatten by hand.
  12. Lightly flour the surface of a table.
  13. Continue rolling out the dough from all sides until pasta is 1.5 mm thick.
  14. Cut pasta into 7.5cm×7.5 cm squares, and place a small amount of filling into each square; do an egg wash, place an additional square on top and gentle press to remove excess air.
  15. Using a ring mould, press down firmly to remove exterior dough. Place it in salted boiling water for 1 to 2 minutes, then remove, drizzle with olive oil and garnish with toasted pine nuts.

My Tip:

The amazingly delicious fresh cream and egg.

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