Pumpkin Egg Ravioli

Pumpkin Egg Ravioli
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

I love when pumpkins are in season because this is my all-time favorite ravioli dish to make. The orange juice and zest gives a nice tang to the filling, and the shrimp make the perfect addition with the rich brown butter sauce and crunchy pecans. 

4
Servings
619
Calories Per Serving
Deliver Ingredients

Notes

To read more about David and his restaurants, visit his website and his Facebook page. 

Ingredients

  • baby pumpkins
  • 1 1/2  Cup  minced shallots, about 3 shallots
  • 8  Tablespoons  butter
  • 1  Tablespoon  sage
  • Juice from 1 orange
  • Zest from 1/2 an orange
  • Pinch of  nutmeg
  • 4  Tablespoons  cream cheese
  • 2  Tablespoons  chopped chives
  • box fresh pasta sheets, cut into eight 4-inch circles
  • egg yolks
  • Egg wash
  • clove garlic, minced
  • 1/2  Cup  pecans
  • 20  baby shrimp
  • Juice from 1 1/2 lemons
  • Parmesan cheese, for garnish

Directions

Remove the stems and cut the pumpkins in half. Remove the seeds and roughly chop pumpkins. In a large sauté pan, sautee 1 cup of the shallots with 8 tablespoons of the butter until translucent. Add in the chopped up pumpkin. Add the sage and nutmeg, then add the orange juice and zest. 

Keep over medium heat and place a lid over the pan and let thicken until the consistency becomes nice and soft and is reduced to about 2 cups.

Pour the pulp into a food processor and purée until smooth. Transfer into a large bowl and allow to cool. Once it is cool, fold in about 4 tablespoons of cream cheese. Mix in the chopped chives. 

Put the pumpkin filling into a pastry bag. With the bottom square of ravioli, pipe the filling along the outskirts of the square. Place an egg yolk in the middle of the ravioli. Top with another circle of ravioli and egg wash the sides. Repeat for the remaining 3 raviolis.

Boil each ravioli for 3 to 4 minutes or until the yolk is just slightly runny and the pasta is al dente.

Heat up a sauté pan with 6 tablespoons of the butter and let bubble. Add the chopped pecans and continue to brown the butter. Just before the butter is brown, add the shrimp and lemon juice to stop the browning. Season with salt and pepper and continue stirring until the shrimp are cooked.

Remove from the heat and pour over each ravioli (one per plate).

Garnish with fresh Parmesan.
 

Nutritional Facts

Total Fat
30g
43%
Sugar
30g
33%
Saturated Fat
7g
29%
Cholesterol
9mg
3%
Carbohydrate, by difference
83g
64%
Protein
14g
30%
Vitamin A, RAE
40µg
6%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
32mg
43%
Vitamin K (phylloquinone)
67µg
74%
Calcium, Ca
232mg
23%
Choline, total
45mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
18g
72%
Folate, total
102µg
26%
Iron, Fe
7mg
39%
Magnesium, Mg
126mg
39%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
306mg
44%
Selenium, Se
7µg
13%
Sodium, Na
380mg
25%
Water
13g
0%
Zinc, Zn
3mg
38%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.