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View more "Main Dishes" recipes Pumpkin and Sweet Potatoes Egg Ravioli Recipe

Pumpkin and Sweet Potatoes Egg Ravioli

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 large sweet potato
1 cup (250 mL) canned pumpkin purée
1 large egg, beaten
1 garlic clove, finely chopped
2 tbsp (10 mL) brown sugar
2 tbsp (30 mL) breadcrumbs
pinch of cinnamon
Salt and freshly ground pepper, to taste
1 egg white, lightly beaten with pinch of salt
Olive oil
Canadian Parmesan cheese, freshly grated

Egg Pasta Dough:
1 1/2 cups (375 mL) all purpose flour
3 medium or 2 large eggs
Salt

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/pumpkin-and-sweet-potatoes-egg-ravioli?source=calendar
Pumpkin and Sweet Potatoes Egg Ravioli true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 30 - 40 mins
  • Cooking Time 4 - 5 mins
  • Yields 4 servings
  • Course Main Dishes
  • Prep. Time 30 - 40 mins
  • Cooking Time 4 - 5 mins
  • Yields 4 servings

Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire


Ingredients

1 large sweet potato
1 cup (250 mL) canned pumpkin purée
1 large egg, beaten
1 garlic clove, finely chopped
2 tbsp (10 mL) brown sugar
2 tbsp (30 mL) breadcrumbs
pinch of cinnamon
Salt and freshly ground pepper, to taste
1 egg white, lightly beaten with pinch of salt
Olive oil
Canadian Parmesan cheese, freshly grated

Egg Pasta Dough:
1 1/2 cups (375 mL) all purpose flour
3 medium or 
2 large eggs
Salt

Preparation

Peel sweet potato and cut in chunks. In saucepan of boiling water, cook it until tender. Drain.

In bowl, mash potato and mix with pumpkin purée, egg, garlic, brown sugar, breadcrumbs and cinnamon. Season to taste with salt and pepper. Mix well and set aside.

On floured surface, roll out each Egg Pasta Dough ball with rolling pin into thin rectangle, working gently and adding flour as needed. Proceed quickly, less than 10 minutes, to keep pasta dough elastic. Trim edges of rectangles neatly, making sure one pasta dough sheet is wider.

Spoon rows of stuffing on smaller dough sheet, placing 1 tbsp (15 mL) at a time on dough and spacing evenly 2-inch (5 cm) apart. Brush dough with egg white then carefully lay the second sheet of dough over the top. Press dough together along the edge and seal it between mounds of dough.

Cut between the stuffing with a pastry cutter or knife to form square ravioli. Seal edges with fork. On lightly floured surface, let ravioli stand for 30 to 40 minutes, turning once.

Cook ravioli for 4 to 5 minutes in saucepan of salted boiling water. Drain and divide into 4 plates. Drizzle with olive oil and season to taste with salt and pepper. Sprinkle with Canadian Parmesan cheese.

Egg Pasta Dough:
In large bowl, place flour and make a well in centre. Pour in eggs and add salt. Using a fork, work mixture gently until well combined. Add more flour as needed to avoid sticking to hands.

On lightly floured work surface, knead dough for 10 minutes until smooth and elastic. Divide in 2 balls and set aside.

83 people love this recipe.

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Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire

Did you know?

With over 400 Canadian cheeses to choose from, you can explore a new, delicious flavour every day for the next year and more!

Discover cheese varieties in the Canadian Cheese Repertoire

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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