Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


June 2018

Pumpkin Recipes

Cheese Recipes

Schulz's Guacamole Salad

Schulz's Guacamole Salad Recipe
1 Iceberg lettuce, head 1/4 c Cheddar grated 1/4 c Monterey Jack grated 1/2 c Scallion grated ...

read more

Pumpkin Ravioli Recipe

Pumpkin Ravioli recipe and other pumpkin 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 Pumpkin Ravioli recipe  PDF

1 c Ricotta Cheese
1/2 c Pumpkin Canned
1/2 ts Salt
1/4 ts Nutmeg Ground
2 c Unbleached Flour
1/2 ts Salt
1/4 c Tomato Paste
1 tb Olive Or Vegetable Oil
2 ea Eggs Large
1 Pumpkin Seed Sauce
See Sowest 2 for recipe. Mi the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside. Mi the flour, and 1/2 tsp salt in a large bowl. Make a well in the center of the flour. Beat the tomato paste, oil and eggs until well blended and pour into the well in the flour. Stir with a fork gradually bring the flour mi ture to the center of the bowl. Do this until the dough makes a ball. If the dough is too dry, mi in up to 2 tbls of water. Knead lightly on a floured cloth covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 10 inches. (Keep the rest of the dough covered.) Drop the pumpkin mi ture by 2 level tsps onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mi ture with water. Fold the other half of the dough up over the pumpkin mi ture, pressing the dough down around the pumpkin. Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make ravioli press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce. Heat until hot reserve keeping it warm. Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes drain carefully. Serve the ravioli with the warm Pumpkin Seed Sauce spooned over.

Pumpkin Ravioli recipe and other pumpkin 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
304 people have voted
Last Reviewed on 2018-06-21

Thursday, Jun 21 2018 Download & Print Pumpkin Ravioli recipe  PDF   Pumpkin recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

VegetableBulgur Pilaf

New Cooking Recipes

Sindhi Chicken
Sindhi Chicken Recipe

3 tb Oil 1 Cinnamon stick 4 Cloves, whole 1 Bay leaf 1 1/2 c Onion finely chopped 6 Garlic clove minced Ginger, 1/2 piece minced 1 1/2 c Tomato finely chopped 1 1/2 ts Cilantro, ground 3/4 ts Cumin, ground 1/2 ts Chilli powder 1/2 ts Turmeric Salt to taste 1 c Yogurt 8 Chicken thigh skinned 2 tb Cilantro, fresh chopped Heat oil in a 3 quart saucepan on medium high heat. Saute cinnamon, cloves and bay leaf 1 minute. Add onion and saute until dark brown (about 20 to 25 minutes), stirring frequently to prevent burning. Add garlic and ginger co...

Cooking Magazines: Chicken Thigh Recipes » June 2018   Chicken Thigh recipes RSS   New

Dish Of The Day

Peach Melba DessertWcdj16b

Peach Melba DessertWcdj16b Recipe
2 c Peaches sliced peeled fre 2 c Raspberry fresh or frozen 3/4 c Sugar 2 tb Water 1 Ice ...
read more

Category: » Dessert Recipes

View more dishes