Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


December 2018

Pasta Recipes

Bread Recipes

Zucchini Parmesan Bread

Zucchini Parmesan Bread Recipe
3 cups all purpose flour 1 cup peeled, shredded zucchini drained 1/3 cup sugar 3 Tablespoons...

read more

Ravioli Filled wPumpkin Recipe

Ravioli Filled wPumpkin recipe and other pasta recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ravioli Filled wPumpkin recipe  PDF

2 c All purpose flour
1 c Semolina flour
1/2 ts Salt
4 Room temperature egg
2 tb Olive oil
2 tb Warm water
10 oz Solid pack pumpkin
1/2 c Freshly grated Parmesan
cheese 6 Single amaretto
2 Egg
1/2 ts Salt
1/4 ts Freshly ground white pepper
1/4 ts Fresh grated nutmeg
2 tb Olive oil
3/4 c Clarified unsalted butter
For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until
smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. For filling: Blend ne t 7 ingredients in processor. Set mi ture aside. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to ne t narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2 inch intervals, leaving 1/2 inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured wa ed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated.) Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

Ravioli Filled wPumpkin recipe and other pasta recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
104 people have voted
Last Reviewed on 2018-12-18

Tuesday, Dec 18 2018 Download & Print Ravioli Filled wPumpkin recipe  PDF   Pasta recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Baked Salmon Packets

New Cooking Recipes

Chicken Pot Pie 2
Chicken Pot Pie 2 Recipe

4 Boneless chicken breasts 1 Can cream chicken soup 1 Can cream celery soup 1 c Swanson's chicken broth 1 Stick margarine melted 1 c Milk 1 Bo frzn peas and amp carrots 1 c SELF RISING flour 1 ts Baking powder Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mi soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mi milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and mar...

Cooking Magazines: Chicken Pot Pie Recipes » December 2018   Chicken Pot Pie recipes RSS   New

Dish Of The Day

Creeping Caterpillar Cupcakes

Creeping Caterpillar Cupcakes Recipe
(adapted from disney's family cookbook by deanna f. cook and the e perts at familyfun magazine) Ba...
read more

Category: » Cupcake Recipes

View more dishes