Thursday, November 4, 2010

Pumpkin Ravioli with Gorgonzola Cream Sauce

She's alive! Wow, admittedly that was a longer break then I intended. In all honestly I wasn't sure if I was going to make it back, but I missed you guys too much! And thank you for all of your sweet comments and emails. Each of them really made my day. I'm going to do my best to get caught up with all of you too, I have no doubt that I have missed out on a lot.

I recently joined a food group with some of the girls out here. Each month a special ingredient is picked, and we all try to contribute to a big meal with that ingredient. The theme for October was pumpkin, and while I usually think of baked goods when it comes to pumpkin, there was a surprising amount of savory dishes there. Who knew pumpkin could be so versatile!

Since I've been excited to try different kinds of ravioli, I thought it would be fun to make a pumpkin ravioli with a pungent blue cheese sauce. It turned out delicious with wonderfully contrasting flavors, but I'll be honest, they were a pill to make! Since the pumpkin is the thinnest filling I've ever used, it made the ravioli tough to seal, so a lot of them ruptured during boiling. Luckily I finally got the hang of it and ended up with a good batch. It was well worth the work, they turned out delicious.

If you'd like to check out the blog to our food group, click here. Enjoy!

Pumpkin Ravioli with Gorgonzola Cream Sauce

For Pasta
1 cup semolina flour
1 cup white flour
2 eggs
1 tsp oil
1 tsp water

Combine flours and make a well. Beat eggs, oil and water, pour into center of well. Mix and knead until a stiff dough. Add more water if needed. Wrap in plastic wrap and rest in fridge for at least 30 minutes (I do it over night to save time).

For filling:
1 1/2 pound pumpkin
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Pecorino Romano cheese
1 tablespoon minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste

Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste.

To make ravioli, divide dough into eight pieces. Roll two pieces into 1/8 inch strips, or on the setting of 5 on your pasta roller. Lay out one strip of dough on cutting board, place 1 tsp filling on dough about an inch apart (you'll make about four to five raviolis per strip of dough). Brush water around the outside of the filling, lay second strip of dough on top and seal, forcing out any air bubbles. Using a knife, or pasta roller, cut out ravioli. Allow ravioli to dry for 10 minutes before boiling.

Bring a large pot of water to a boil, add a generous amount of salt. Gently place ravioli in water, cook for 10 minutes. Drain.

For Sauce:
1/4 cup heavy cream (I used fat-free half and half)
4 oz Gorgonzola
1/8 cup chicken broth
1 garlic clove

Over a double boiler, place Gorgonzola, allow to melt partially. Whisk in cream and broth and garlic clove whole. Cook for 3-4 minutes, remove garlic clove. Toss over pasta and serve immediately. I added toasted pine nuts as well.


Jennifurla said...

welcome back, I like the combo with gorgonzola - I might want to try goat cheese too

Jenn said...

Welcome back!!! and you came back with a really tasty recipe. Mmmm...ravioli.

Ingrid said...

Glad to have you back! And with a yummy dish! :)

Judy said...

This is my kind of dish, I love pumpkin ravioli.

Libby said...

Welcome back!! Yummmm! I LOVE anything with pumpkin in it. This looks really good ;) I will have to check out your group's page ;)

ARLENE said...

Welcome back! I love pumpkin ravioli and the gorgonzola sauce must have put it over the top.

Erica said...

WOW- these sound fantastic. I'm not a HUGE gorgonzola fan, but I'd be all over that pumpkin ravioli. I have missed you so!

Chow and Chatter said...

wow looks amazing and welcome back sweet Teresa Rebecca

Terra said...

Chow and chatter shared this recipe on Twitter:) I think this recipe looks fantastic, and I am so excited to find you:)
My blog is I love love food too;)

sara cardon said...

You're back! You're back! You've just made my day. I miss you already b/c I don't see you in Philly, and then not to have your blog either. Sheesh!!! Love the new recipe! Looks goooood!

Holly said...

Welcome back!! This dish sounds so delish!!:)

girlichef said...

Drool! Gorgonzola and Pumpkin...awesome stuff. Sounds like a fun group :D

Deborah said...

I think pumpkin and pasta go perfectly together! THis sounds wonderful and it's beautiful as well!

Michelle said...

This sounds so good! I've wanted to make some pumpkin Gnocchi with a Sage Butter Sauce for some time now and I think we just inspired me to get going with it!

Reeni said...

Welcome back! I was wondering where you were! You brought some delicious ravioli with you - love the sound of these with the cream sauce!

Lisa said...

I've been finding out just how versatile pumpkin is too. This pumpkin ravioli sounds so good and that cream sauce looks so rich. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter.

Kathleen said...

I'm happy you're back! This looks amazing ;)

Lynn said...

Welcome back, Teresa! Glad you made it back. I am impressed that you make your own ravioli. Homemade pasta is something I've never tried and, to be honest, it sounds like too much work ;) I am all about simple. But I think the combination of pasta with gorgonzola sounds like a winner.

Diana's Cocina said...

I have missed you! As you can see I've been MIA as well. So glad you are back!!...Your Pumpkin Ravioli with Gorgonzola Cream Sauce sounds divine.

Alissa said...

Mmmm mmmmm this looks & sounds divine. You are my hero! I bet you were soooo stoked to make this! Just the name is exciting, you can almost taste it! Awesome recipe!

Barbara said...

Glad to see you back! And with such a delicious recipe, too! I've never tried them with gorgonzola....sounds great!

Donna-FFW said...

Sounds absolutely delicious and with the gorgonzola sauce, how intriguing!

Sasha said...

Welcome back.

-Pumpkin foods are the best : )

Julie said...

So glad you're back...hope you had a restful time off :) Your ravioli look delish....wish I lived close enough to invite myself to your food group..ha :)

Kim said...

Welcome back chica!! (I'm a few days behind in commenting). I admire the fact that you're into making homemade ravioli. Look at you getting all creative with your fillings and toppings. The pumpkin filling sounds like it was hard to work with, but you definitely got the hang of it because these look terrific. Love the combo of the pumpkin with the blue cheese.