Sweet Pumpkin Ravioli

Hello everyone, this dish was created as a "challenge" with another Cookpad user, who asked if the recipe for pumpkin and gorgonzola stuffed ravioli with sausage and chestnut ragù could somehow be turned into a dessert...
Well, I thought about it and came up with this variation...
Instead of gorgonzola in the pumpkin filling, I added fresh goat cheese and crumbled amaretti cookies, and instead of the sausage and chestnut ragù, I made a quick chestnut compote with honey...
The result definitely exceeded our expectations—the delicate yet intense flavor of the filling is enhanced by the crispy pasta and the chestnut compote...
A dessert you absolutely have to try!!
Sweet Pumpkin Ravioli
Hello everyone, this dish was created as a "challenge" with another Cookpad user, who asked if the recipe for pumpkin and gorgonzola stuffed ravioli with sausage and chestnut ragù could somehow be turned into a dessert...
Well, I thought about it and came up with this variation...
Instead of gorgonzola in the pumpkin filling, I added fresh goat cheese and crumbled amaretti cookies, and instead of the sausage and chestnut ragù, I made a quick chestnut compote with honey...
The result definitely exceeded our expectations—the delicate yet intense flavor of the filling is enhanced by the crispy pasta and the chestnut compote...
A dessert you absolutely have to try!!
Steps
- 1
First, prepare the chestnut puree. Remove the outer shell from the chestnuts, place them in a saucepan with cold water, bring to a boil, and cook for about 40 minutes. Check that they are fully cooked, then drain and mash them into a puree using a potato masher.
- 2
Next, prepare the pumpkin. Remove the skin and cut into slices about 1/2 inch thick. Bake at 350°F (180°C) for about 30 minutes. Let cool slightly, then mash into a puree with a potato masher.
- 3
Make the pasta dough by mixing the two flours on a work surface. Form a well in the center and add the eggs. Mix first with a fork, then knead by hand until you have a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for about 30 minutes.
- 4
Prepare the filling by finely chopping the amaretti cookies. Add the amaretti and goat cheese to the pumpkin puree and mix well until fully combined.
- 5
For the compote, place the chestnut puree in a saucepan, add about 1/2 cup honey (100 grams), and 1/4 cup water. Stir and bring to a boil. Once boiling, let it cook for a few minutes to thicken, then set aside to cool.
- 6
Roll out the pasta very thin. Cut out circles about 2 1/2 to 2 3/4 inches (6-7 cm) in diameter. Place a teaspoon of filling on half of the circles, then top each with another circle and seal the edges well with a fork. Place the ravioli on a tray lined with parchment paper and dusted with flour.
- 7
Heat a skillet with vegetable oil over medium heat. Once hot, fry the ravioli for just a few minutes, until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
- 8
To serve, plate the ravioli with spoonfuls of chestnut compote, drizzle with honey, and add pieces of roasted chestnuts on top!
- 9
Enjoy! This dessert, created by chance, has become my wife's favorite!
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