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~ Recipes from The Traveling Gourmet ~














Pumpkin Raviolis, Every Thanksgiving our family always starts with a homemade pasta.  This year I made Pumpkin Raviolis and I wanted to share the recipe with you! Enjoy!

Ravioli Dough
2 cups all-purpose flour
1/2 tsp Kosher salt
1/4 cup tomato paste
2 eggs
Approx. 2 T water

1 1/4 cup ricotta
3/4 cup 100% Pumpkin puree
1/2 tsp kosher salt 
1/4 tsp ground nutmeg

Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water. 

Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. 

While the dough is resting, mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside. 

Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes. 

Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully. Serve with a Brown Butter Sage sauce.
*Raviolis can be frozen prior to cooking.  Simply lay the raviolis in a single layer on a baking sheet lined with parchment paper and put in freezer for 2 hours.  Once frozen store raviolis in a freezer bag.  Enjoy! 

Cheesy Herb Stuffed Naan (with NO yeast option)
The yeast helps to create the fluffy naan we all know and love. That said, if you can’t find any yeast, you can also make this recipe without it. The dough has baking powder and baking soda, so you will still get a nice naan with these two leaveners, it just will not be quite as fluffy.
Don’t worry, it will still be delicious!

1/4 cup warm water
1 tablespoon honey
3/4 teaspoon active dry yeast (optional see note)

3/4 cup warm whole milk
1 cup full fat plain greek yogurt
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

8 ounces frozen spinach; thawed and squeezed dry
1 cup tender mixed herbs (such as basil; cilantro, chives, and/or dill)
1 1/2 cups shredded dry mozzarella cheese
8 ounces feta cheese; crumbled
1-2 cloves garlic grated
1 pinch crushed red pepper flakes

6 tablespoons (4 + 2 ) salted butter; melted
honey for serving (optional)
1/4 teaspoon kosher salt

In the bowl of a stand mixer, combine the water, honey, and yeast. If using yeast, let sit for 5-10 minutes or until the mixture begins to bubble on top. 

Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size. If not using right away, cover overnight in the fridge.

To make the filling. In a bowl, combine the spinach, herbs, mozzarella, feta, garlic, and a pinch of crushed red pepper flakes. 

When ready to cook divide the dough into 8 equal balls. Flatten each ball out into a round. Using a rolling pin, roll each piece of dough into a large oval, about 5-6 inches long, and 1/2-inch thick. Repeat with the remaining dough. Add about 3 tablespoons of the cheese mixture to the center. Fold up the dough around the cheese, pinching to seal it in. 

Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with 4 tablespoons of melted butter. Drizzle the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. 

Brush 2 tablespoons melted butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.