CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE
When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. -Cheri Neustifter, Sturtevant, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth. , In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally., Drain ravioli and stir into sauce. Sprinkle with nuts.
Nutrition Facts : Calories 420 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 662mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
CHEESE RAVIOLI WITH PUMPKIN SAUCE
I love pumpkin ravioli, but I'm almost never in the mood for all that work. This recipe was my compromise! It uses store bought ravioli (fresh or frozen) with a homemade pumpkin sauce. If you prefer the sauce to be savory, reduce the sugar and add garlic powder for a kick. I usually serve this with a nice, fresh salad.
Provided by Maria
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil.
- Combine chicken broth, pumpkin puree, milk, brown sugar, white sugar, butter, ginger, cinnamon, cloves, and nutmeg in saucepan; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
- Cook ravioli in the boiling water until they float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 60.6 g, Cholesterol 71 mg, Fat 16 g, Fiber 6.3 g, Protein 19 g, SaturatedFat 8.6 g, Sodium 509.2 mg, Sugar 14.5 g
PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
Pumpkin-filled ravioli with a sage and brown butter sauce.
Provided by Fatima Rivera
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
- Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
- While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
- Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
- Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
- Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
- Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
- Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 41.8 g, Cholesterol 151.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 10.7 g, SaturatedFat 9.5 g, Sodium 751.7 mg, Sugar 1.2 g
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE (SEMI-HOMEMADE)
Fast weeknight dinner made with pre-made and fresh ingredients. Recipe from Buitoni (maker of Italian food items in the grocery). They recommend serving it with crusty bread and a mixed greens salad. This is truly fancy enough for a dinner party!!!
Provided by januarybride
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta according to package directions.
- In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
- Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
- When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta.
- Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.
Nutrition Facts : Calories 37.9, Fat 0.1, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 0.5
HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
CHEESE RAVIOLI WITH PUMPKIN SAUCE
Make and share this Cheese Ravioli With Pumpkin Sauce recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions, garlic and fennel seeds in a saucepan with a little olive oil about 3 minutes or until onions are tender.
- Combine milk, flour, salt and pepper in a small bowl until smooth. Stir into saucepan. Bring to a boil over over medium high heat until thickened, stirring constantly. Stir in pumpkin and reduce heat to low.
- Meanwhile cook ravioli according to package directions. Rinse and drain.
- Divide raviolis among 6 dishes. Top with sauce and sprinkle Parmesan cheese , if desired. Serve immediately.
Nutrition Facts : Calories 73.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 13.7, Sodium 168.2, Carbohydrate 6.6, Fiber 0.3, Sugar 0.3, Protein 3.9
CHEESE RAVIOLI WITH PUMPKIN SAUCE
Think "out of the box" with this recipe...pumpkin isn't just for pies anymore! Used in any dish, soups, stews and more, canned pumpkin adds beta carotene (vitamin A) and fiber. As the perfect thickening ingredient in creamy sauces, canned pumpkin can take the place of most higher fat ingredients (butter or cream) for a dish with less total fat, saturated fat and calories.
Provided by cannedfood
Categories < 60 Mins
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Place a large saucepan of water over high heat. Cover and bring to a boil. When water comes to a boil, add ravioli and cook according to package directions. Drain and set aside. Meanwhile, combine pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a medium saucepan, and stir to combine. Place over medium heat and bring to a simmer, stirring occasionally, until butter melts and mixture is heated through, about 10 minutes. Just before serving, stir in sour cream as desired. Serve ravioli on individual plates, top with pumpkin sauce, and sprinkle with Parmesan cheese.
- Servings: 6.
- Nutritional Information Per Serving: Calories 240; Total fat 8g; Saturated fat 4g; Cholesterol 30mg; Sodium 520mg; Carbohydrate 36g; Fiber 6g; Protein 10g; Vitamin A 220%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 10%DV *Daily Value.
Nutrition Facts : Calories 169.9, Fat 9.7, SaturatedFat 3.9, Cholesterol 41.4, Sodium 51.5, Carbohydrate 12.2, Fiber 0.5, Sugar 7.7, Protein 9.1
RAVIOLI WITH PUMPKIN SAUCE
Make and share this Ravioli With Pumpkin Sauce recipe from Food.com.
Provided by Sue Tip
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large sauce pan of water to boil.
- In another saucepan, stir together pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon, and nutmeg in a medium saucepan.
- Simmer pumpkin mixture over a medium heat, stirring occasionally until heated, about 10 minutes.
- Add ravioli to boiling water and cook according to package directions.
- Drain ravioli and set aside.
- Remove pumpkin mixture from heat and stir in sour cream if desired.
- Spoon ravioli on plates, top with sauce, and sprinkle with cheese.
Nutrition Facts : Calories 104.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 12.7, Sodium 275.9, Carbohydrate 12.6, Fiber 0.5, Sugar 7.9, Protein 3.9
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE
Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
- Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
- Stir in the pumpkin and heat through.
- Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
- TO SERVE:.
- Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.
Nutrition Facts : Calories 481.4, Fat 48.9, SaturatedFat 27.4, Cholesterol 133.1, Sodium 487.1, Carbohydrate 4.8, Fiber 0.7, Sugar 0.9, Protein 7.5
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