Monday, November 17, 2014

Pumpkin Ravioli

A little labor intensive but well worth it.  And, yeah, my ravioli is not going to win any beauty contests.  My stomach was none the wiser though.

Just some interesting facts about pumpkin for yah!

*49 calories per cup- whoa! nice!
*low glycemic index
*high in Vitamin A

"Vitamin A is important to vision and the growth of the bones. Night vision is extremely dependent on vitamin A. This vitamin helps form pigments that allow our eyes to adjust to changes in light. Vitamin A plays an important role in immune system by making white blood cells, which fight off viruses and bacteria." My Food Diary

*good source of potassium.

Pumpkin Ravioli
Adapted from this recipe at taste of Home

2-1/2 to 3 cups all-purpose flour
5 eggs
1 tablespoon olive oil

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
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
1 small bay leaf
1 egg, lightly beaten

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, about 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, sauté pumpkin and shallot in butter until tender. Add the sage, 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; roll one portion to 1/16-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 stock pot 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.

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