Best Pumpkin And Sweet Potato Ravioli Recipes

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PUMPKIN AND SWEET POTATO RAVIOLI



Pumpkin and Sweet Potato Ravioli image

One of my friends' recipes that she has kindly let me share on here. This is currently a WIP since I need to work out measurements

Provided by Satyne

Categories     Yam/Sweet Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ginger powder
1/2 butternut pumpkin, cubed
1 large sweet potato, cubed
500 ml chicken stock or 500 ml vegetable stock
1 handful basil, roughly chopped
1 teaspoon ground nutmeg
1/2 cup cream
salt and pepper
625 g cooked ravioli (your choice)

Steps:

  • Heat oil in a pan.
  • Saute Onion, Garlic and Ginger.
  • Add Pumpkin, sweet potato and stock and bring to boil.
  • When the veggies are tender, add all items to a blender and blend until smooth.
  • Stir through the basil, nutmeg, cream, salt and pepper and then serve on your pasta.

Nutrition Facts : Calories 208.3, Fat 14.4, SaturatedFat 6.8, Cholesterol 37, Sodium 211, Carbohydrate 15.6, Fiber 1.6, Sugar 4.8, Protein 4.8

SAVORY PUMPKIN RAVIOLI



Savory Pumpkin Ravioli image

This pumpkin ravioli recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to taste to the rich, sage sauce. -Christopher Presutti, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 18

2-1/2 to 3 cups all-purpose flour
5 large eggs
1 tablespoon olive oil
FILLING:
1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
4 teaspoons chopped shallot
1/3 cup butter, cubed
2 teaspoons minced fresh sage
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup heavy whipping cream
1 small bay leaf
1 large egg, lightly beaten
SAUCE:
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons minced fresh sage

Steps:

  • Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf. , Divide pasta dough into fourths; pat into rectangle and roll one portion at a time to 1/8-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a stockpot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm., In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.

Nutrition Facts : Calories 696 calories, Fat 48g fat (28g saturated fat), Cholesterol 304mg cholesterol, Sodium 317mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

SAVORY FRIED PUMPKIN RAVIOLI



Savory Fried Pumpkin Ravioli image

On a cool Halloween, I created and prepared this recipe for my own little goblins to gobble after trick or treating.

Provided by Mama Cee Jay

Categories     European

Time 1h50m

Yield 48 pieces, 8 serving(s)

Number Of Ingredients 9

1 medium pumpkin (use sugar or pie pumpkin to yield 2 1/2 cups cooked pumpkin)
1/2 cup whole milk ricotta cheese
1 egg
1/4 cup parmigiano-reggiano cheese, freshly grated
2 teaspoons sea salt (plus extra for sprinkling over cooked ravioli)
1/2 teaspoon fresh ground pepper
1 whole nutmeg, for freshly grinding into filling and over fried ravioli
1 (12 ounce) package wonton wrappers (approx 48 pieces)
extra virgin olive oil, for roasting pumpkin and frying

Steps:

  • Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
  • Generously coat inside and outside of pumpkin halves with EVOO.
  • Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
  • Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
  • Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
  • To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
  • Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
  • Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
  • Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.

Nutrition Facts : Calories 174, Fat 4.2, SaturatedFat 2.2, Cholesterol 36.7, Sodium 889.4, Carbohydrate 25.7, Fiber 0.9, Sugar 0.3, Protein 7.7

SWEET POTATO RAVIOLI



Sweet Potato Ravioli image

This is from 1001 Low Fat Vegetarian Recipes. Pumpkin or winter squash could be used in place of the sweet potatoes. Serve with a curry or sage sauce.

Provided by dicentra

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup sweet potato, cooked and mashed
2 garlic cloves, minced
1/2 teaspoon ground ginger
salt and pepper
32 wonton wrappers
water

Steps:

  • Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
  • Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
  • Top with a second wonton wrapper and press edges together to seal.
  • Repeat with remaining wonton wrappers and potato mixture.
  • Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
  • Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

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