Like you haven't thought about doing this.
http://www.reddit.com/r/WTF/comments/al84i/odd_sms_conversation_with_my_brother/
Sunday, January 3, 2010
Wednesday, December 3, 2008
Pumpkin Ravioli (My way)
Here is the recipe for my pumpkin ravioli. It is delicious, looks very fancy and can be made for under $20.
Pumpkin Ravioli
Pumpkin Filling-
10 tablespoons (5 ounces) unsalted butter
1 can of pureed pumpkin (just straight up, pure pumpkin puree, not pumpkin pie)
2 cups heavy cream
1/2 bay leaf (I left this out. If you have a friend you can get 1/2 a bay leaf from, go for it but I wasn't about to buy a whole thing of bay leaves to use half of one. I don't ever use them.)
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
2 eggs, beaten
Salt
Freshly ground white pepper
Wonton Wrappers (to make the raviolis)
Sauce-
2 cups Chicken Stock
What you are going to do is put 4 tbs of butter in a saucepan and melt it down. Then add the pumpkin puree, 1 cup of cream, half of your herbs and simmer for one hour until it forms a paste. This is going to require constant stirring. It sucks. I know but it keeps it from burning on the bottom. But you want to cook it down to a paste. Once it is a paste then add 2 tbsp more of butter, the eggs and season with salt and pepper. I let mine cool over night.
Next get your wonton wrappers (I used 3 packages), a flat surface, a bowl of water, a storage container, your pumpkin puree and a good movie. Your going to take your wonton wrapper, brush it with water, place a small amount of pumkin in the middle, cover with another wonton wrapper and pressed around the edges to seal it. There are different ways to give your ravioli a fancy edge. I just pressed a fork around the edges. Place your ravioli into the storge container. I would place a piece of wax paper in between each layer. It keeps them from sticking together when it comes time to cook them. You just boil them like normal ravioli. I would add some oil to the water to keep them from sticking together.
The final step is to make the sauce. This is super simple. Reduce 2 cups of chicken stock down to half a cup. Add a cup of heavy cream and reduce the mixture down to 3/4 cup. Finally add 4 tbsp butter and the rest of th herbs and you have your fancy sauce.
Super cheap, somewhat time consuming but you are going to impress your guests.
Pumpkin Ravioli
Pumpkin Filling-
10 tablespoons (5 ounces) unsalted butter
1 can of pureed pumpkin (just straight up, pure pumpkin puree, not pumpkin pie)
2 cups heavy cream
1/2 bay leaf (I left this out. If you have a friend you can get 1/2 a bay leaf from, go for it but I wasn't about to buy a whole thing of bay leaves to use half of one. I don't ever use them.)
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
2 eggs, beaten
Salt
Freshly ground white pepper
Wonton Wrappers (to make the raviolis)
Sauce-
2 cups Chicken Stock
What you are going to do is put 4 tbs of butter in a saucepan and melt it down. Then add the pumpkin puree, 1 cup of cream, half of your herbs and simmer for one hour until it forms a paste. This is going to require constant stirring. It sucks. I know but it keeps it from burning on the bottom. But you want to cook it down to a paste. Once it is a paste then add 2 tbsp more of butter, the eggs and season with salt and pepper. I let mine cool over night.
Next get your wonton wrappers (I used 3 packages), a flat surface, a bowl of water, a storage container, your pumpkin puree and a good movie. Your going to take your wonton wrapper, brush it with water, place a small amount of pumkin in the middle, cover with another wonton wrapper and pressed around the edges to seal it. There are different ways to give your ravioli a fancy edge. I just pressed a fork around the edges. Place your ravioli into the storge container. I would place a piece of wax paper in between each layer. It keeps them from sticking together when it comes time to cook them. You just boil them like normal ravioli. I would add some oil to the water to keep them from sticking together.
The final step is to make the sauce. This is super simple. Reduce 2 cups of chicken stock down to half a cup. Add a cup of heavy cream and reduce the mixture down to 3/4 cup. Finally add 4 tbsp butter and the rest of th herbs and you have your fancy sauce.
Super cheap, somewhat time consuming but you are going to impress your guests.
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