mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
"Flavors of Autumn" Ravioli
Pumpkin Ravioli with Sage Butter Sauce
RECIPES
Ravioli Fillings:
Sweet Potato
Butternut Squash
Pumpkin
Chestnut
Ravioli Fillings:
Sweet Potato
Butternut Squash
Pumpkin
Chestnut
The following recipes were especially selected for you to showcase some of the special ingredients that we typically associate with the season of autumn.
Serve them as an appetizer, a side dish, or as an alternative entrée for your vegetarian friends and family members. The fillings can be used to fill fresh
homemade ravioli dough or you can purchase dried pasta in the form of shells or manicotti and fill them.Then choose any one of the sauce recipes that you feel best complements your pasta and your tastes.
Serve them as an appetizer, a side dish, or as an alternative entrée for your vegetarian friends and family members. The fillings can be used to fill fresh
homemade ravioli dough or you can purchase dried pasta in the form of shells or manicotti and fill them.Then choose any one of the sauce recipes that you feel best complements your pasta and your tastes.
Sweet Potato Filling
Ingredients:
2 large sweet potatoes (choose potatoes with reddish-orange skin)
2 Italian amaretti cookies, chopped until fine in a food processor)
1 egg yolk
3 tablespoons prosciutto, chopped
1 cup Parmesan cheese, grated
Pinch nutmeg
Salt and pepper
Directions:
Bake sweet potatoes until very tender, about 1 hour in a 400-degree oven.
Peel potatoes and mash well. Add cookie crumbs, egg yolk, prosciutto, Parmesan, nutmeg, salt and pepper. Combine well and fill pasta.
Butternut Squash Filling
Ingredients:
1-1/2 pounds butternut squash, halved and seeded
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/4 cup maple syrup
1 cup ricotta cheese
1/4 cup Parmesan cheese, grated
2 tablespoons parsley, chopped
Salt and pepper
Directions:
Place squash, cut sides down, on an oiled baking sheet in a 400-degree oven for 1 hour. Remove and cool completely. Scoop out squash into a bowl. Mash well. Mix in remaining ingredients. Fill pasta.
Pumpkin Filling
Ingredients:
1 (1 pound) can solid pack pumpkin (do not use pumpkin pie filling)
1 cup Parmesan cheese, grated
1/4 cup brown sugar
1/4 teaspoon nutmeg
Pinch of salt
Directions:
Combine all the ingredients in a bowl. Fill pasta.
Chestnut Filling
Ingredients:
1/2 pound fresh chestnuts, roasted and shelled
1/4 cup prosciutto, chopped
3 tablespoons butter
1/4 cup onion, finely chopped
1 garlic clove, minced
1/2 of an apple, coarsely chopped (or 3 tablespoons apple sauce)
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, chopped
Salt and pepper
Directions:
Sauté prosciutto in butter until slightly crisp, about 3-4 minutes. Add onion and garlic, cook an additional 3-4 minutes. Transfer to a food processor.
Add apple or sauce and pulse to chop finely. Add a little water if the mixture does not hold together. Add remaining ingredients. Fill pasta.
Simple Sage Butter Sauce
Ingredients:
6 tablespoons unsalted butter
1 tablespoon fresh sage, finely chopped
Salt and pepper
Directions:
Heat butter in a saucepan over medium heat until it begins to brown. Stir in sage and cook 1-2 minutes. Season with salt and pepper. Pour over pasta.
Apple Cider Sauce
Ingredients:
2 tablespoons unsalted butter
2 shallots, finely chopped
1-1/2 cups chicken broth
1/2 cup apple cider
1 tablespoon fresh parsley, chopped
Salt and pepper
Grated Parmesan
Directions:
Melt butter in saucepan over medium heat. Add shallots and sauté 1-2 minutes. Add broth and cider. Simmer about 10 minutes to reduce slightly.
Add parsley, salt and pepper to taste. Pour over pasta and sprinkle with Parmesan cheese.
Sage Cream Sauce
Ingredients:
1 tablespoon unsalted butter
1/4 cup pecans, chopped
2 shallots, chopped
4 fresh sage leaves, chopped
3/4 cup white wine
2/3 cup heavy cream
Grated Parmesan cheese
Directions:
Melt butter in a saucepan over medium heat. Add pecans and sauté until lightly browned, about 3 minutes. Remove pecans using a slotted spoon or strain and return butter to saucepan. Add shallots and sage. Saute 1 minute. Add wine and cream. Increase heat and cook about 5 minutes or until reduced to 1 cup. Pour over pasta. Top with pecans and sprinkle with Parmesan cheese.
Brown Butter with Pecans
Ingredients:
6 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons sage leaves, chopped
2 tablespoons parsley, chopped
1/3 cup pecans, chopped and toasted
Directions:
Melt butter in a saucepan with the garlic, sage and parsley. Cook over low heat until the butter is light brown. Add the pecans and cook for 30 seconds.
Pour over pasta.
MAKING RAVIOLI
This flour makes all the difference in the world when it comesto making fresh pasta. The dough is silky smooth, easy to stretch, and tastes great. If your ravioli using typical American all-purpose flour are always a little disappointing, you should try this flour.
PASTA RECIPES > RAVIOLI RECIPES > FLAVORS OF AUTUMN RAVIOLI
PASTA BASICS
Types of Pasta
Pasta Shapes
Pasta Dough Recipes
Rolling and Cutting Pasta
Cooking Pasta
Pasta Making Equipment
How to Use a Ravioli Mold
Types of Pasta
Pasta Shapes
Pasta Dough Recipes
Rolling and Cutting Pasta
Cooking Pasta
Pasta Making Equipment
How to Use a Ravioli Mold
DO YOU NEED EXTRA STORAGE?
Perfect for the cottage or country home, this cabinet has louvered door panels, four adjustable shelves, turned wood feet and worrn wooden knobs.
Items that were once jammed on worktops can now stay neatly arranged on the 4 shelves of this kitchen baker’s rack to make the most of all space available.
ADVERTISEMENTS
BOOKS
FOR PASTA COOKS
FOR PASTA COOKS
The perfect tool for preparing fresh purees, sauces, soups and more.
Designed to grate more cheese in less time, while being more comfortable to use.
KITCHEN TOOLS
Easily strips, collects and measures herbs
We may earn a commission when you use one of our links to make a purchase.
