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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

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

Directions:
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!