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Receta Pumpkin Ravioli With Sage Drizzle And Toasted Pumpkin Seeds
by Global Cookbook

Pumpkin Ravioli With Sage Drizzle And Toasted Pumpkin Seeds
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  Raciónes: 8

Ingredientes

  • 1/4 c. Pumpkin seeds, toasted (60 millilitres)
  • 1 c. canned unsweetened pumpkin (250 millilitres)
  • 1 tsp lemon juice (5 millilitres)
  • 4 ounce Asiago cheese or possibly feta or possibly goat cheese, cubed (120 grams)
  • 2 c. fresh spinach or possibly arugula, minced coarsely (500 millilitres)
  • 1 tsp fresh grnd pepper - preferably red pepper (5 millilitres)
  • 3/4 tsp salt (4 millilitres)
  • 48 x wrappers of either Gyoza
  • 2 Tbsp. corn starch (30 millilitres)
  • 1 c. water (250 milillitres)
  • 6 Tbsp. butter (90 millilitres)
  • 1 tsp salt (5 millilitres)
  • 1/2 tsp pepper (2.5 millilitres)

Direcciones

  1. Toast the pumpkin seeds in a pan over medium heat for 3 min till brown. They brown very quickly. Put a few pumpkin seeds aside for garnish.
  2. Combine in a bowl by hand or possibly use a food processor for the filling: the Pumpkin puree, toasted seeds, lemon juice, spinach/arugula, cheese, pepper and salt. Blend. Put to one side.
  3. Dissolve cornstarch in water. Use for sealing wrappers.
  4. Put sheet of parchment paper on cookie sheet, dust with cornstarch.
  5. Lie out wrappers, place about 1 Tbsp. (5 millilitres) of filling on wrapper. Fold over and seal with water-cornstarch liquid. Place finished ravioli onto the cookie sheet.
  6. Place in the fridge overnight or possibly refrigeratefor at least 1 hour.
  7. Raviolis can be frzn ahead of time. Just bring frzn raviolis to room temperature before boiling.
  8. When raviolis are ready for cooking, bring 2 qts (8 c.) of water to a boil. Add ravioli. Cook for 3 min or possibly till ravioli floats to the surface. Drain and serve with either drizzle or possibly sauce.
  9. Garnish with toasted pumpkin seeds and add in shavings of fresh asiago or possibly parmesan cheese.
  10. Drizzle:Brown butter in a sauce pan. Add in salt and pepper. Or possibly make a simple rue of butter and flour with heavy creme and dry sage.