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Pumpkin and Veal Ravioli
Pumpkin and Veal Ravioli
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Pumpkin and Veal Ravioli

5 stars (2) Rate this recipe
Preparation
25 MIN
Cooking
25 MIN
Servings
8
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Ingredients

Ravioli

Indian Sauce

Tomato Sauce for Children

Preparation

Ravioli

  1. In a skillet, cook the onion and garlic in olive oil until tender. Add the veal and cook completely while breaking it up with a fork. Season with salt and pepper.
  2. Deglaze with the wine. Add the almonds and squash purée. Stir for a few minutes over low heat until well blended. Adjust the seasoning. Set aside in a bowl, let cool. Cover and refrigerate until the filling is completely chilled.

Sauce for Children

  1. In a skillet, soften the garlic in the olive oil. Add the tomatoes and basil. Bring to a boil and simmer over medium heat for 10 minutes. In a blender, purée the sauce until smooth and add the cream. Adjust the seasoning. Set aside.

Curry Sauce

  1. In a skillet, Soften the green onions with the curry powder in the butter. Deglaze with the wine. Add the broth and simmer until it reduces by half. Add the cream and simmer until the sauce thickens. Season with salt and pepper. Set aside.

Set-up the Ravioli

  1. On a work surface, lay out four wrappers at a time. With a brush, moisten the dough with water. Put 4 teaspoons (20 ml) of filling in the centre of each square. Cover with another square and press the edges to seal in the filling. With a round cookie cutter or a glass of about 4-inch. (10-cm) in diameter, cut the ravioli. Set aside on a baking sheet and repeat the operation with remaining ingredients.
  2. In a pot of salted boiling water, cook the ravioli, six at a time, stirring delicately so that the ravioli don’t stick together. Drain and put them on a oiled sheet. Repeat with the remaining raviolis. Put a few ravioli at a time in the warm sauce of your choice to warm throughout.
  3. Serve 3 ravioli per adult and 1 to 2 per child.

Note

Squash Purée
With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper.

Cut a small turban squash in half. With a spoon, scoop out the seeds. Lay the squash, skin side up on a baking sheet and cook for about 1 hour, or until the flesh is tender. In a food processor, purée the squash until smooth.
 

Comments

  1. I have made this recipe a few times & it's a big hit each time..everybody loves it!

  2. I will be trying the recipe this weekend, just saw it on t.v. this week, looks so easy to put together and we all love to eat pasta. Can't wait to try it, you made it look incredibly delicious........

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.