The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Ravioli Surprise

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Ravioli with a pumpkin pistachio filling. Perfect for fall! And the surprise? That would be an egg yolk hidden in the center. It’s ooey gooey delicious!

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 whole Large Shallot, Finely Chopped
  • 1 pinch Kosher Salt
  • 4 cloves Garlic, Minced
  • ¼ teaspoons Freshly Ground Black Pepper
  • ¼ teaspoons Freshly-ground Nutmeg
  • ½ cups White Wine
  • ¼ cups Pistachios, Lightly Toasted And Cooled
  • 1 cup Pumpkin Puree
  • ¼ cups Parmesan Cheese, Grated
  • 1 dash Lemon Juice To Taste
  • 2 cups (approximately) Fresh Pasta Dough
  • 8 whole Egg Yolks

Preparation

1. In a small saucepan, heat the olive oil over medium heat. Add the shallots with a pinch of salt and saute until softened, about 5 minutes. Add the garlic and cook for a minute or two to soften. Add the pepper and nutmeg and stir to incorporate. Add the wine and bring it to a simmer. Once the wine has reduced by about half, or a little more, remove it from the heat and let it cool.

2. In a food processor, finely grind the pistachios. Add the pumpkin puree, Parmesan cheese, and the cooked shallot mixture. Process until the mixture is smooth. Adjust the seasoning to your taste. Add a little lemon juice if it needs some brightness. Add the mixture to a ziplock bag (or pastry bag if you want to be fancy), and cut the corner so you can pipe it.

3. Roll out the pasta dough into very thin sheets. I don’t have a roller, so I did it by hand. You’ll need about a 4-inch square to work with. Pipe the filling in a circle, leaving about an inch-wide circle of open space in the middle (about the size of your egg yolk). I didn’t measure, but I’d say it was about 1-2 tablespoons of filling. Basically, you want about ½ inch of thickness and ½ inch of height for the filling, or about level with the yolk. Carefully place an egg yolk in the middle of the filling. Place a sheet of dough on top and gently press around the filling, sealing it as tightly as possible. Then press a little firmer to make sure the dough it good and sealed. Cut out the ravioli with a glass, a biscuit cutter, or just a knife. I opted for about ¼ – ½ inch between the edge and the filling. Repeat this for as many ravioli as you want to make.

4. In a pot of gently simmering water, add the ravioli. Make sure the water doesn’t boil too hard, or the raviolis could fall apart, and make sure it’s not set too low or once you add them, it’ll take too long to come back to a boil. Boil the ravioli for 4-5 minutes, depending on how runny you like your yolks.

5. Remove the ravioli from the water, and add them to whatever sauce floats your boat. I did a simple olive oil drizzle (with good olive oil), since the yolks are essentially all the sauce you need, but I’m sure tossing them with some browned butter and sage would be divine, too.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Garlic Shrimp Scampi with Angel Hair Pasta
Profile Photo by Blondelish.com in Main Courses
This shrimp scampi with angel hair pasta is a delicious dinner...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mango Tilapia
Profile Photo by Shavanna in Main Courses
This is an easy, tasty and healthy recipe for a pan-seared...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sage Garlic Lamb with Feta Yogurt Sauce
Profile Photo by Molly Mulligan in Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cabbage Rolls
Profile Photo by Beth Pierce in Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy