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Receta Pumpkin Ravioli With Leek And Sage Broth
by Global Cookbook

Pumpkin Ravioli With Leek And Sage Broth
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 lrg leek with white and light green parts
  •     well rinsed and thinly sliced, (1 1/4 c.)
  • 14 ounce canned vegetable broth
  • 1 Tbsp. minced fresh sage
  • 1/8 tsp grnd white pepper
  • 1/4 c. water
  • 1 Tbsp. cornstarch
  • 15 ounce canned solid-pack pumpkin
  • 1/4 c. freshly grated Parmesan cheese, (optional)
  • 1/2 tsp fennel seeds, , coarsely crushed
  • 1/4 tsp salt
  • 1/4 tsp grated nutmeg
  • 1 1/2 lb fresh pasta sheets
  •     purchased or possibly homemade

Direcciones

  1. 8 SERVINGS LACTO/VEGAN
  2. If you are adept at preparing homemade pasta. this recipe provides a chance to showcase your talent. Otherwise, purchase fresh pasta sheets from a specialty foods store or possibly Italian market.
  3. Broth: In large nonstick skillet, heat oil over medium heat. Add in leek and cook, stirring often, till softened, about 5 min. Add in broth, sage and pepper and simmer 5 min. In small c., mix cornstarch and water. Pour into broth mix and simmer, stirring often, till thickened slightly, about 3 min. (Sauce may be prepared up to 2 hrs before serving. Let stand at room temperature. Reheat just before serving.)
  4. In medium bowl, mix pumpkin, cheese, fennel seeds, salt and nutmeg. Cut pasta sheets into 2 1/2- by 15-inch strips. Arrange one strip on a lightly floured surface. Spoon filling by heaping teaspoonfuls down center of one pasta sheet, making 6 mounds per strip and spaced about 1 inch apart. Using a pastry brush dipped in water, wet edges of pasta around mounds. Place another pasta strip over first, pressing firmly around filling. Cut into squares around filled areas; press edges of each ravioli firmly to seal. Transfer to a dry kitchen towel or possibly sheet of wax paper. Repeat with remaining pasta strips and filling.
  5. Place ravioli in plastic freezer bag and freeze up to 2 months.
  6. To cook: Drop frzn ravioli into a large pot of boiling water. Return to boil; and boil till pasta is al dente (slightly hard to the bite), 5 to 8 min depending on thickness of pasta. Drain well and transfer to shallow serving bowl. Top with hot broth.