Monday, October 27, 2014

Pumpkin Ravioli with Hazelnut Herb Butter Sauce - Sweet and Savory

Pumpkin ravioli - the warm scent of toasted hazelnuts with the mingling flavors of rosemary and thyme complement each other in a perfect harmony

Pumpkin ravioli is a new fall favorite of mine - the warm scent of toasted hazelnuts with the mingling flavors of rosemary and thyme complement each other in a perfect harmony. The simple sauce of lightly browned butter and fresh herbs heightens and contrast at the same time the sweetness of the pumpkin. Sweet and savory, hand-in-hand.

Pumpkin ravioli - the warm scent of toasted hazelnuts with the mingling flavors of rosemary and thyme complement each other in a perfect harmony

This ravioli recipe has pumpkin in the fresh pasta along with the filling. The homemade pasta is simple to prepare and the ingredients can be mixed by hand or in the food processor. I used a basic dough recipe made of flour, one egg, two egg yolks, a pinch of salt, a little bit of water and a few tablespoons of organic pumpkin purée. The step that is a little bit time consuming is rolling out the dough. For a beautiful and delicate ravioli, the dough has to be rolled thin and precise.

Pumpkin ravioli - the warm scent of toasted hazelnuts with the mingling flavors of rosemary and thyme complement each other in a perfect harmony

The filling is prepared using pumpkin purée mixed with a few warm spices such as cinnamon and nutmeg. If your pumpkin purée is particularly wet, place it over medium low heat, stirring occasionally until some of the mixture has been evaporated.

Pumpkin ravioli - the warm scent of toasted hazelnuts with the mingling flavors of rosemary and thyme complement each other in a perfect harmony

The hazelnut herb butter sauce transforms this dish into something amazing. It has a rich, nutty flavor with infused rosemary and thyme aroma. The hazelnuts add extra level of crunch and taste. This elegant dish is perfect for a dinner party or an evening weeknight dinner.

Pumpkin ravioli - the warm scent of toasted hazelnuts with the mingling flavors of rosemary and thyme complement each other in a perfect harmony

Yield: 4 servings                                       Time: 1 hour 30 minutes

Ingredients for pasta:
  • 250 g (2 cups) all-purpose flour, sifted
  • 2 large egg yolks
  • 1 large egg
  • 2 tablespoons water
  • 3 tablespoons unsweetened pumpkin purée (canned or homemade)
  • 1 teaspoon salt
Ingredients for ravioli filling:
  • 1 1/2 cup unsweetened pumpkin purée (canned or homemade)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • a pinch of salt
Ingredients for hazelnut herb butter sauce:
  • 4 tablespoons butter
  • 2 tablespoons rosemary
  • 2 tablespoons thyme
  • 1/2 cup roasted hazelnuts
Directions:
  1. For the pasta dough preparation, in a large bowl mix together the flour with salt. Make a well in the center, add the egg yolks, pumpkin purée and crack the egg into it. Stir the eggs around to break up the yolks, using your fingers. Start incorporating the flour gradually, until the mixture comes together. Add 1 tablespoon of water at a time, mixing and kneading as you go, until the dough is well textured and firm. 
  2. Turn the dough on a floured surface and knead for 5 minutes, or until smooth and elastic. The dough should stick to itself but not to your hands. Shape the dough into a ball and wrap it in plastic. Let the dough stand at room temperature for 1 hour before using.
  3. For the filling preparation, add all of the ingredients to a bowl and stir thoroughly to combine.
  4. To assemble ravioli, divide the dough into 4 equal parts. Roll out a quarter of the dough, on a floured surface, making sure to flour the upper portion of the pasta dough and the roller to avoid sticking. Roll the dough until very thin, almost see thru and shaped like a long rectangle.
  5. Spoon a teaspoon sized dollop of filling in a long row along one side of the sheet about 1/2-1 inch apart.
  6. Carefully fold the plain dough over the side with the filling on it. Use your index finger to press down the dough between each filled section. Repeat with the remaining pasta sheets and filling.
  7. Cut the ravioli with a ravioli cutter, press or a floured glass. If using a glass, seal the edges with a fork. Make sure to press firmly and go all the way around. Transfer them on a lightly floured surface.
  8. Bring a large pot of lightly salted water to boil and boil ravioli for 3-4 minutes, or until they float at the top.
  9. Using a slotted spoon, remove ravioli from the pot and drain them for 1 minute on a paper towel.
  10. For the hazelnut herb butter sauce preparation, in a non-stick skillet add the butter, herbs and hazelnuts. Allow to cook on medium heat until the butter begins to turn brown. Add the cooked ravioli and gently toss to combine.
  11. Serve immediately.
Enjoy!

Tips and Tricks:
  • Ravioli dough can be prepared faster using a food processor. Add all the dough ingredients to the food processor bowl and pulse until all the ingredients come together. Remove the dough from processor and transfer it on a lightly floured surface. Knead for 5 minutes until the dough is smooth and not sticky.
  • If the dough feels sticky when kneading, add a little bit of flour.
  • Re-roll the excess dough to make more ravioli.

4 comments:

  1. GAH - all these flavors sound so amazing, Valentina! I love love love hazelnuts with pasta and with squash/pumpkin. And you just combined them all in one dish. Gorgeous!

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    1. Thank you! I enjoyed these flavors very much! They go so well together!

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  2. Looks delicious! I can't wait to serve this to guests! I just wanted to let you know that I have a food photo submission site (Simply Creative Recipes) and I am linking to this post if you don't mind. You are welcome to submit your recipes to my site if you'd like.

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    Replies
    1. Thank you very much Alyssa! I appreciate you for featuring me on your site!

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