Pumpkin Pie RavioliDecember 7, 2010 at 1:14 pm | Posted in Pasta | 45 Comments
Tags: interesting ravioli recipe, pumpkin pie, Ravioli
Last week when making pumpkin pies I had about a cup of the pie filling left that wouldn’t fit in the pie shells. Showing the cup to the Hub I said “I might as well throw it out, what am I going to do with it?” He quickly replied, “Put it in ravioli”. Genius, I say…he’s a genius!
Only one problem, I’m doughaphobic. I’ve had my fair share of bread making disasters so pretty much all recipes that have anything to do with flour and water are pushed to the side burner.
So, with all that said, let’s pretend we’re on the show Fear Factor and get started.
I bought this little ravioli press over a year ago and this is the first time I’ve used it. Worked like a charm. Look at those perfect little ravioli squares.
And big enough to easily manage a dollop of the pumpkin pie filling. I used my mom’s homemade noodle recipe. I rolled it out as thin as I could get it with a rolling pin… however, I would have liked it a little thinner. Dear Santa: pasta rolling machine, please.
My pumpkin pie filling is a custard style recipe. So before filling the raviolis, I baked it so it would thicken, adding about 1/2 cup Parmesan cheese and some salt and pepper to the mixture.
Look at these beautiful little pockets. A very proud moment in the Mangoes Chili and Z kitchen.
I boiled them in salted water until they were all floating. Drizzled on some browned butter sauce with sage, a couple twists from the pepper mill and served with side dishes of slow roasted tomatoes (thank you Vickie and Karen for this recipe) and Brussel sprouts sautéed in bacon drippings and onions. This was a pretty darn good little meal. Hub raved, unimpressed mom said “tastes like pumpkin pie,” and I didn’t care how it tasted…I was just so happy that I successfully made ravioli.
This recipe is a definitely a work in progress. Changing a few things up, it could make a fabulous and devilishly clever dessert course. I could add a dab of marscapone cheese to each ravioli to add more of a sweet/salty factor…maybe incorporate some pears and blue cheese? But for now I give this an A for its think outside the box factor.
Pumpkin Pie Ravioli…It’s What’s For Dinner…or dessert?