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Category: Recipes
Prep Time: Cook Time: Total Time:
This filling, with its spiced, savory flavor, can be used to stufftortellini to serve in a rich,roast chicken broth. Or mix it with mashed sweet or white potatoes to make agratin topped with buttery bread crumbs seasoned with nutmeg, cinnamon, and telemecheese. The raviolis can be made ahead and frozen.
Ingredients
Serves: Serves 4
1 small - medium white or pie pumpkin (about 2-1/2 pounds)
2 tablespoons dark molasses
2 tablespoons unsalted butter
2 teaspoons balsamic vinegar
1/4 cup mascarpone cheese
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Gray salt and freshly groundpepper
Ravioli dough or 3/4 pound sheet pasta purchased from localItalian delicatessen
Flour for dusting board
Directions
Preheat oven to 375 degrees F. Cut pumpkin in half and scrape out seeds.Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cutside down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef'sNotes.) Let cool to room temperature and scoop out flesh into the work bowl of a foodprocessor.
Purýe pumpkin until smooth, then spread on a baking sheet and return to the375ýoven to dry, about 10 minutes. The consistency will be like mashed potatoes.Scrape into a large mixing bowl.
Heat the butter in a saucepan over medium-low heat until it begins to brown.Immediately remove from heat and add remaining 1 tablespoon molasses and allvinegar. Add to pumpkin with mascarpone, Parmesan, cinnamon, and nutmeg.Season to taste with salt and pepper and mix well. The recipe can be made ahead tothis point (makes 2 cups filling). Cover well and refrigerate 4 hours or up to 2 days.
To fill the raviolis: Lay out a sheet of pasta dough on a lightly flouredboard. Cut into circles with a 3-1/2 inch pastry cutter. Put 1 tablespoon pumpkin filling inthe center of half the rounds using either a pastry bag or a small spoon. Leave a 1/2-inchborder all around the filling. Moisten borders with water and top with remaining roundsof dough. Press all the air out and seal firmly by pressing all around withfingertips. Lay raviolis out todry on a lightly floured board or baking sheet and lightly four the tops.Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water untiltender, about 3 minutes.
Uncooked, filled raviolis may be used immediately or frozen for 2 months.Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag
Pumpkin Ravioli
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Category: Recipes
Prep Time: Cook Time: Total Time:
This filling, with its spiced, savory flavor, can be used to stufftortellini to serve in a rich,roast chicken broth. Or mix it with mashed sweet or white potatoes to make agratin topped with buttery bread crumbs seasoned with nutmeg, cinnamon, and telemecheese. The raviolis can be made ahead and frozen.
Ingredients
Serves: Serves 4
1 small - medium white or pie pumpkin (about 2-1/2 pounds)
2 tablespoons dark molasses
2 tablespoons unsalted butter
2 teaspoons balsamic vinegar
1/4 cup mascarpone cheese
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Gray salt and freshly groundpepper
Ravioli dough or 3/4 pound sheet pasta purchased from localItalian delicatessen
Flour for dusting board
Directions
Preheat oven to 375 degrees F. Cut pumpkin in half and scrape out seeds.Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cutside down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef'sNotes.) Let cool to room temperature and scoop out flesh into the work bowl of a foodprocessor.
Purýe pumpkin until smooth, then spread on a baking sheet and return to the375ýoven to dry, about 10 minutes. The consistency will be like mashed potatoes.Scrape into a large mixing bowl.
Heat the butter in a saucepan over medium-low heat until it begins to brown.Immediately remove from heat and add remaining 1 tablespoon molasses and allvinegar. Add to pumpkin with mascarpone, Parmesan, cinnamon, and nutmeg.Season to taste with salt and pepper and mix well. The recipe can be made ahead tothis point (makes 2 cups filling). Cover well and refrigerate 4 hours or up to 2 days.
To fill the raviolis: Lay out a sheet of pasta dough on a lightly flouredboard. Cut into circles with a 3-1/2 inch pastry cutter. Put 1 tablespoon pumpkin filling inthe center of half the rounds using either a pastry bag or a small spoon. Leave a 1/2-inchborder all around the filling. Moisten borders with water and top with remaining roundsof dough. Press all the air out and seal firmly by pressing all around withfingertips. Lay raviolis out todry on a lightly floured board or baking sheet and lightly four the tops.Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water untiltender, about 3 minutes.
Uncooked, filled raviolis may be used immediately or frozen for 2 months.Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.