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"Flavors of Autumn" Ravioli
Pumpkin Ravioli
Pumpkin Ravioli with Sage Butter Sauce
RECIPES 
Ravioli Fillings:
Sweet Potato
Butternut Squash
Pumpkin
Chestnut
Sauces:
Sage Butter
Apple Cider
Sage Cream
Brown Butter and Pecans
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.
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.
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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.
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