Every autumn my multiple social networking websites light up with buzz about the appearance of pumpkin on the scene. For a solid two months of the year, people go bonkers for pumpkins. Pumpkin spiced lattes, pumpkin pie, pumpkin scented candles. Pumpkin, pumpkin everywhere.
Shocking… I’m not into pumpkin. Maybe it’s my need to be different and unique or maybe I’m just a pumpkin grinch.
No matter the reason, I decided to challenge myself to do what I challenge others to do. I tried this ingredient in a new and unexpected way to give it a shot in my virtual recipe box. And I’m so glad I did.
This is pumpkin dressed up for a party. And who doesn’t love a good party for your palate?
You will need…
1 pumpkin (about 3lbs) halved, seeds and pulp removed
5 sprigs of thyme
2 honey crisp apples, diced
1 large onion, half roughly chopped and the other half diced
3 tablespoons olive oil, divided
2 tablespoons sage, finely chopped
¼ cup pine nuts
1 cup white wine
2 chicken stock
8 ounces mascarpone cheese
Homemade ravioli, rolled into thin sheets about 2 ½ to 3 inches wide
Salt and pepper to taste
½ cup Parmesan cheese, freshly grated
Start by preheating your oven to 400 degrees F.
Toss together the large roughly chopped onion chunks and the apples with 1 tablespoons olive oil and lots of salt and pepper.
On a foil line, rimmed baking sheet spread out the apples and onions.
On a seconded rimmed baking sheet, place the two pumpkin halves and put both the baking sheets in the preheated oven.
Roast the onions and apples just till they are browned, about 20 minutes. Roast the pumpkin until it is very soft. About 1 hour.
When everything is done roasting and everything has cooled enough to handle. Combine the pumpkin, onion and apple in a food processor and blend until smooth. Season well with salt and pepper.
Scoop out about 1 cup of the blended pumpkin mix and reserve it for the sauce.
Stir the cheese into the pumpkin mixture and place it in the refrigerator to cool just until it is firmed slightly. About 20 minutes.
Spread out your pasta sheets and place 1 to 2 tablespoons of filling every 2 inches.
Lightly brush the bottom roll of pasta with a little water and place the top sheet on your pasta. Form and cut your ravioli.
When your ravioli has formed, bring a large pot of salted water to a boil.
While the water is boiling, heat the remaining olive oil in a large skillet over medium heat. When the oil is hot, add in the remaining onion and cook just until the onions have softened.
Add in the pine nuts and toast until they are slightly browned. About 3 minutes.
Turn up heat a little and pour in the wine. Simmer the wine until it has reduced slightly.
Stir in the chicken stock and the sage and bring back to a simmer.
Whisk in the reserved pumpkin mixture until it is completely combined and saucy.
Cook the raviolis until they are heated through and toss them in with the sauce.
Serve hot with Parmesan cheese.
Love and Beer Floats
Angela
Apple Pumpkin Ravioli
1 pumpkin (about 3lbs) halved, seeds and pulp removed
5 sprigs of thyme
2 honey crisp apples, diced
1 large onion, half roughly chopped and the other half diced
3 tablespoons olive oil, divided
2 tablespoons sage, finely chopped
¼ cup pine nuts
1 cup white wine
2 chicken stock
8 ounces mascarpone cheese
Homemade ravioli, rolled into thin sheets about 2 ½ to 3 inches wide
Salt and pepper to taste
½ cup Parmesan cheese, freshly grated
Start by preheating your oven to 400 degrees F.
Toss together the large roughly chopped onion chunks and the apples with 1 tablespoons olive oil and lots of salt and pepper.
On a foil line, rimmed baking sheet spread out the apples and onions.
On a seconded rimmed baking sheet, place the two pumpkin halves and put both the baking sheets in the preheated oven.
Roast the onions and apples just till they are browned, about 20 minutes. Roast the pumpkin until it is very soft. About 1 hour.
When everything is done roasting and everything has cooled enough to handle. Combine the pumpkin, onion and apple in a food processor and blend until smooth. Season well with salt and pepper.
Scoop out about 1 cup of the blended pumpkin mix and reserve it for the sauce.
Stir the cheese into the pumpkin mixture and place it in the refrigerator to cool just until it is firmed slightly. About 20 minutes.
Spread out your pasta sheets and place 1 to 2 tablespoons of filling every 2 inches.
Lightly brush the bottom roll of pasta with a little water and place the top sheet on your pasta. Form and cut your ravioli.
When your ravioli has formed, bring a large pot of salted water to a boil.
While the water is boiling, heat the remaining olive oil in a large skillet over medium heat. When the oil is hot, add in the remaining onion and cook just until the onions have softened.
Add in the pine nuts and toast until they are slightly browned. About 3 minutes.
Turn up heat a little and pour in the wine. Simmer the wine until it has reduced slightly.
Stir in the chicken stock and the sage and bring back to a simmer.
Whisk in the reserved pumpkin mixture until it is completely combined and saucy.
Cook the raviolis until they are heated through and toss them in with the sauce.
Serve hot with Parmesan cheese.
No comments:
Post a Comment