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Pumpkin Ravioli Recipe

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This recipe for Pumpkin Ravioli is from Ziska Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. peeled hazelnuts
1 stick unsalted butter
6 leaves fresh sage
1 large pinch grated nutmeg
1 c. ricotta cheese
2/3 c. pumpkin puree
1/4 c. Parmesan cheese
1 egg beaten
1 pinch ground nutmeg
Fresh pasta sheets (from grocer freezer) or homemade pasta
Directions:
Directions:
Preheat oven to 350º.

Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant; about 5 - 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.

Combine ricotta cheese and pumpkin in a bowl and mix well. Add Parmesan, egg, nutmeg and salt and pepper to taste; mix until the mixture has a uniform texture, set aside.

Spoon mixture onto pasta sheet at equal distances, place second sheet of pasta on top, being careful not to allow much air to be in with the filling as the ravioli will then burst while cooking. Cut out the individual raviolis and seal each of the edges with water and a fork.

Cook pasta in boiling water for 5 - 6 minutes.

In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr

 

 

 

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