Does anyone have a recipe for pumpking ravoili?

Question

i am trying something different this thanksgiving and I have heard of this but really cant find a recipe for it. Does anyone have any ideas?

Answer 1

INGREDIENTS

* 2 1/2 cups pumpkin puree
* 2 large carrots, cooked and pureed
* 2 onions, diced
* 1 clove garlic, minced
* 2 teaspoons ground coriander seed
* 1/2 teaspoon ground mace
* 1/2 teaspoon ground allspice
* 1 pinch ground cardamom
* 1 cup unsalted butter
* 1/3 pound grated Parmesan cheese
* 2 tablespoons real maple syrup
* 1 egg, beaten
* 2 1/2 pounds fresh pasta sheets
* salt to taste
* ground black pepper to taste
* 1 cup hazelnuts
* 3 cups heavy whipping cream
* 3 cloves garlic, minced
* 1 pinch cayenne pepper
* 1 pinch white pepper
* salt to taste
* 2 cups shredded sorrel, stems removed

DIRECTIONS

1. Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
2. Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
3. Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
4. Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
5. Cook the ravioli in salted boiling water until al dente. Drain.
6. Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.

Answer 2

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch
thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Answer 3

Look on the foodtv website under Everyday Italian w/ Giada DeLaurentis

Answer 4

Giada on the Food network www.foodtv.com made an exceptional one. If you do not have time to make your own dough, try using wonton wrappers, they are easy and taste greeat with any sort of filling you use.

Answer 5

I saw this for tthe first time anywhere yesterday on the menu of a great restaurant and I didn't have the guts to try it either.

Answer 6

no but heres a website you could try allrecipes, com they have recipes for just about everything

Answer 7

here's one http://allrecipes.com/Recipe/Pumpkin-Ravioli/Detail.aspx
allrecipes.com has a lot of recipes

Answer 8

http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=pumpkin+ravioli&site=food