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Thanksgiving Pumpkin Raviolis w/Sage Butter Sauce & Pumpkin Spice Martini
Introduce
Chef :
WeekendWarriorsThanksgiving Pumpkin Raviolis w/Sage Butter Sauce & Pumpkin Spice Martini
I can only buy these fresh around Thanksgiving time in a Italian pasta shop in Brooklyn, NY...so I have to make them myself if I want them fresh.
Ingredient
Food ration :
4 servingsCooking time :
2 hours
1
Pumpkin
1 tbsp
olive oil
2 tbsp
brown sugar
1 cup
ricotta cheese
1/2 cup
grated loccatelli cheese
1/4 tsp
ground nutmeg
1
pasta
1 cup
flour
1 cup
semolina
3
eggs
1 tsp
salt
1 stick
butter
Cooking instructions
* Step 1
for filling....cut pumpkin in half & clean out rub both insides with olive oil & brown sugar...bake in 375º oven cut side down for 1 hour
* Step 2
after pumpkin cools scoop out inside & put large bowl & mix until smooth...add ricotta..loccatelli cheese..nutmeg...salt & pepper & mix well... that is the stuffing
* Step 3
make pasta....sift flour..semolina & salt together in bowl
* Step 4
beat eggs in large bowl & add the sifted mix....nead into ball...clean hands & while wet smooth into ball & cover with damp towel
* Step 5
put flour on counter top...rolling pin & dough & roll until flat & thin
* Step 6
cut out circles or squares in even amounts...place teaspoon of filling in middle of half the circles & cover with other half & seal egdes firmly
* Step 7
cook in put of boiling salted water until done
* Step 8
in pan melt stick of butter & add sage leaves...then add cooked raviolis until butter starts to brown
* Step 9
plate with lil bit of sauce & sprinkle lil grated cheese on top & enjoy
* Step 10
...for much easier version use canned pumpkin & pasta sheets...you won't have to cook the pumpkin or make the pasta....so easy then!!!
* Step 11
Pumpkin Spice Martini.....1.5 oz vanilla vodka ...1.5 oz irish cream liqueur. ..1.5 oz pumpkin liqueur. ..pinch ground cinnamon. ..pinch ground nutmeg...mix in shaker with ice & serve in martini glass
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