Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Sunday, November 25, 2007

Pumpkin Ravioli with Sage Butter

I had a couple of huge cans of pumkin in the pantry for pumpkin pie.There had been a lot of chatter on SlowTravel about pumpkin soup, pumpkin lasagna, and pumpkin ravioli. Giada had just made her show with pumpkin ravioli, my friends Palma & Jerry have also posted on their versions.
I had never made ravioli before, so decided to give it a try. It was time consuming but amazingly simple! First the pasta.
Fresh Pasta
2 cups flour
2 eggs
1 tsp olive oil
1/8 tsp salt
You can use all-purpose or semolina flour- or a combination of both. Mound the flour and salt with a well in the center, add the eggs and oil. Initially stir with a fork to blend, then continue mixing with your hands. Knead the flour until the dough is firm adding flour, or water, as you need to. Divide dough into workable balls, cover with plastic until ready to use. Allow to sit at room temp for 30 minutes before rolling. This is the same recipe weather you are making thin pasta for ravioli or thicker pasta for chicken and dumplings.

Another quick tip that I have found... These dumpling noodles are in the freezer section and can be used in the place of your freshly made pasta. It's cheating I know!


This Pumpkin Ravioli is an adaptation of several recipes I found. It seems everyone had their own take~ this turned out great!
Pumpkin Ravioli with Sage Butter
1 cup pumpkin
1/2 cup parmesean cheese
2 Tbs cream cheese
2 crumbled gingersnap cookies
8 fresh sage leaves
1/2 cup butter
Combine pumpkin, cheeses, and crushed cookies. Blend until smooth. To make the raviloli, cut sheets of dough into 2 inch strips. Place a spoonful of pumpkin along to strips about 2 inches apart. Cover with another strip. Using a dab of water, seal the edges well, and cut into 2 inch squares. Set aside. The ravioli can be flash frozen at this point and put into a ziploc bag for later. To cook the fresh ravioli boil in salted water, until tender.
To serve~ melt butter in a frying pan, when hot, add chopped sage to quickly fry. Serve fresh ravilli in a bowl with a drizzle of butter and fresh parmesean cheese.Bon Appetito y'all!
Sandi

21 comments:

The TriniGourmet said...

Looks and sounds amazing :D Have bookmarked to try :D Hope you had a good Thanksgiving :D

Mallow said...

Wow - that sounds so ambitious but it looks like the end result was worth it! Yum!

Andi said...

Yum!!! That sure looks and sounds good. I would have to use the cheater pasta in the frozen foods section.

Scarlett said...

Thanks for the recipe, I have been seeing pumpkin ravioli everywhere lately.

Yum, will try it after I make turkey carcus stew...lol.

T.W. Barritt said...

Yummy! There is nothing better than pumpkin, sage and butter. I've tried some experiments with pumpkin and pasta, with limited luck. And I've been debating a ravioli experiment. You've given me some inspiration!

Gigi said...

mmmmm! drool! Recipe bookmarked!

Sandi McBride said...

That looks so good. I'm lazy, buy the ravioli in the freezer section. You're just too cool girlfriend...wish I had the courage...leaving for Oz anyday!

Mary Isabella said...

Sounds good i like pumpkin. Mary

Sandi @the WhistleStop Cafe said...

Trini~ I hope you do give it a try
Mallow~ If I'm doing it it isn't too ambitious.
Andi~ Shhhh! I won't tell =D
Scarlett~ tomorrow is another day
TW~ I have faith in you!
GiGi & Sandy~ y'all are awesome

black eyed susans kitchen said...

I have pumpkin ravioli in the freezer...they will be served with sage butter tomorrow. Thanks! Susan

katiez said...

They look lovely! I have to admit, after seeing all of the same goodies, I opted for the lasagne...easier! I've made ravioli in the past...maybe, after seeing your, the mood will hit me again. I have a freezer full of pumpkin to use, after all!!

PAT said...

Looks delicious Sandi.

Wonder how it would be toasted. We like our ravioli toasted, sometimes. Did you know, St Louis claims the fame of accidently discovering toasted ravioli?

Pat

Sugar Bear said...

Yum!!!

Zoey said...

Oh, Sandi, that looks delightfully delicious! I must copy that recipe.

I've made ravioli before, but it's been a long time. It is a lot of work, but I would freeze a bunch so I got more than one meal out of the effort.

Greenie Gardens said...

Someone should write a song about this! Heaven! I love sage, butter and pumpkin. Gotta try this one

Pam said...

That looks delish!

joan said...

That really does sound good and I'm all about shortcuts, usually no one knows the difference. But I have to wonder how many points do you think that would be on my weight watcher's diet. LOL You know what some things are too good to care about points.

Bax said...

I can't believe how delicious that looks! I was skeptical when you posted pumpking ravioli...but the more I read the better it sounded! Yummo! I'm not sure I'm energentic enough to tackle it, though! : )

Jan

Carla said...

This sounds so good. One of my favorites. Thanks!

Palma said...

They look perfect! See, nothing to it!

Cheryl Wray said...

I really love pumpkin and this sounds really interesting! I love to cook, but homemade pasta is one thing I've actually never tried.

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