|
|
 |
|
|
Pumpkin Ravioli with Corn Cream Sauce - Pasta Recipe by Sabina novak
|
|
|
Pumpkin Ravioli with Corn Cream Sauce - Pasta Recipe |
|
|
|
|
|
Cooking,Cuisine,Food & Beverages
|
|
This recipe is perfect for getting everyone involved in cooking. Children could team up on everything from helping to make the pasta dough to mashing the pumpkin to putting together a pillows of absolutely yummy flavour. This is a recipe where one can allow for variations in the size and shape of the ravioli.It's an elegant recipe so full of flavor that it will likely be required often by friends and relations. For the sauce, I prefer Hope Creamery butter. It’s one of the best for a lot of factors. The actual creamery is actually a family-run home business. The butter is manufactured out of the thickest cream from grass-fed cows raised on little neighborhood dairy farms. Here is the recipe for ravioli with pumpkin and corn sauce:
Pumpkin Ravioli with Corn Cream Sauce - Pasta Recipe
INGREDIENTS :
PASTA DOUGH:1 1/2 cups semolina flour, finest grind1 1/2 cups flour (I generally use about 50 % whole wheat flour, however whole-wheat can lead to a more dry dough, so you might need to then add moisture)1 teaspoon salt4 eggs2 tablespoons extra-virgin olive oil
FILLING:2 tablespoons butter or olive oil1 onion, minced2 pounds (about 2 medium) pumpkin, peeled and cubed6 cloves garlic, minced1/4 cup minced fresh herbs such as sage, thyme, rosemary1 teaspoon nutmeg2 teaspoon salt1/2 cup water1 cup buttermilk or yogurt
CORN CREAM SAUCE:1/4 cup butter2 shallots, minced2 cloves garlic, minced2 cups corn kernels, cut off the cob, or frozen1 teaspoon salt1 teaspoon pepper2 teaspoons chopped fresh thyme or 1 teaspoon dried1 1/2 cups fresh cream
DIRECTIONS :
1. To make the pasta dough for ravioli, put the flours inside a food processor equipped with a metal blade. Add the salt, eggs, and olive oil. Process until the dough starts to mass around the blade (about 1 to 2 minutes). Remove the dough from the processor and press it in to a ball. Put the dough in plastic-type and also let it rest more than TWO hours in the fridge just before rolling and cutting it. Be aware: The pasta dough may also be made by hand or in an electric mixer installed having a dough hook. For all these techniques, blend the dried up ingredients together first, make a well in the middle, add the wet ingredients, and also blend these together little by little till every thing will be mixed properly.
2. At the same time, make the filling. Heat the butter in the big skillet over medium heat and also sauté the onion. Add the pumpkin, garlic, herbs, nutmeg, salt, and also water. Cover up and let the pumpkin to cook right up until soft, about 10 min's. Add the buttermilk and also mix nicely, cover up, and also heat for an additional Three to five min's. Remove from the heat and also let cool at least until it isn't too hot to the touch. Mash everything together effectively either in the food processor or by hand (a fork or sturdy wire whisk is useful for this).
3. Roll out the refrigerated pasta dough using a floured surface to a maximum of 1/4-inch thick and also cut it in standard 2-inch squares (there will be specific instruments for slicing ravioli, and also circles are ok too). Place one small spoonful of filling in center of the square of dough, top it with one more square of dough, and also seal the ends good by using a fork. Bring a stockpot of water into a rolling bowl, drop in your ravioli pillows, along with cook these for 5 min's.
4. To make the actual sauce, heat the butter in a saucepan, add the shallots and also garlic, and sauté for just two min's. Add the corn, salt, pepper, and thyme, and slowly pour in the cream. Continue to heat over low heat until the cream thickens. Take away the pan from the heat and also spoon the sauce on the prepared ravioli.
Related Articles -
Pumpkin, Ravioli, Corn, Cream, Sauce, Pasta, Recipe,
|
Rate This Article  |
|
|
|
|
|
Do you Agree or Disagree? Have a Comment? POST IT!
| Reader Opinions |
|
|
|
|
|
|
|
|
|
| Author Login |
|
|
 |
Advertiser Login
ADVERTISE HERE NOW!
Limited Time $60 Offer!
90 Days-1.5 Million Views
|
|
TIM FAY
After 60-plus years of living, I am just trying to pass down some of the information that I have lea...more
|
|
|
|
|
LAURA JEEVES
At LeadGenerators, we specialise in content-led Online Marketing Strategies for our clients in the t...more
|
|
|
|
|
ALEX BELSEY
I am the editor of QUAY Magazine, a B2B publication based in the South West of the UK. I am also the...more
|
|
|
|
|
GENE MYERS
Author of four books and two screenplays; frequent magazine contributor. I have four other books "in...more
|
|
|
|
|
SUSAN FRIESEN
Located in the lower mainland of B.C., Susan Friesen is a visionary brand strategist, entrepreneur, ...more
|
|
|
|
|
STEPHEN BYE
Steve Bye is currently a fiction writer, who published his first novel, ‘Looking Forward Through the...more
|
|
|
|
|
SHALINI MITTAL
A postgraduate in Fashion Technology. Shalini is a writer at heart! Writing for her is an expression...more
|
|
|
|
|
ADRIAN JOELE
I have been involved in nutrition and weight management for over 12 years and I like to share my kn...more
|
|
|
|
|
JAMES KENNY
James is a Research Enthusiast that focuses on the understanding of how things work and can be impro...more
|
|
|
|
