Ready for a unique dish that combines a bunch of your favorite fall flavors? This week Todd and Dave team up to show you Pumpkin Ravioli in Apple Sage Butter Sauce. It’s tender little ravioli filled with pumpkin and ricotta, smothered in a buttery sauce. They’re too good to pass up!
Pumpkin Ravioli in Apple Sage Butter Sauce
Dough:
3 cups flour
1 tsp salt
3 lg eggs
1 Tbsp oil
2 tsp water
Filling:
1 cup ricotta cheese, drained
¾ cup pumpkin puree
⅓ cup grated parmesan cheese
1 lg egg
½ tsp garlic powder
½ tsp cinnamon
2 Tbsp brown sugar
½ tsp cayenne powder
1 tsp salt
¼ tsp pepper
Apple Sage Butter:
1 stick butter
1 tsp rubbed sage
1 apple, peeled, cored and diced
1 tsp apple cider vinegar
¼ cup chopped walnuts
Dough:
• Combine the flour and salt in the bowl of a stand mixer with the dough hook attachment. Add in the eggs, oil and water and knead with the dough hook to combine. Empty the dough onto a lightly floured surface and knead by hand for a few minutes until the dough comes together. Add more water of flour as needed.
• Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Filling:
• Combine the ricotta and the pumpkin puree. Add in the remaining ingredients and mix to combine, then set aside.
• Cut the ravioli dough into 3-4 parts. Using the pasta roller attachment or a rolling pin, roll each piece out until about ⅛” thick.
• Fill the ravioli with the pasta press or a ravioli maker. Set aside. You may freeze the ravioli at this point or use it fresh.
• Add the fresh ravioli to a pot of boiling water. Cook for 5-6 minutes, then drain.
Apple Sage Butter:
• Meanwhile, toast the walnuts in a small non-stick pan over medium high heat (3-4 minutes). Set aside.
• Add the butter to a large saucepan and melt it over medium high heat.
• Add in the diced apple and apple cider vinegar and cook for 2-3 minutes.
• Add in the rubbed sage and cook for 2-3 minutes more.
• Add the ravioli to the sage butter sauce and stir to coat.
• Serve immediately topped with the toasted walnuts.
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Hey everybody, it’s Todd here from Baking with Foxholic Kitchen. Join Dave and I today as we share how to make pumpkin ravioli with an apple sage butter sauce only on Baking with Foxholic Kitchen. [Music] Hello to all my Foxhell fam. I’m Todd. And I’m Dave. And welcome to Baking with Fox Kitchen. This week, as I said, top of the show, we’re going to be making pumpkin ravioli with an apple sage butter sauce. Now, Dave, have we not made ravioli a million times before? Yes, we have made ravioli before, but this brings together all the wonderful fall flavors that we’re going to put into it. So, everything in a real great punch. Oh, yeah. So, if you’re ready, then let’s have some fun. All right, guys. To start off, as you guys may know by now, since we’ve done a couple different versions of ravioli, we got to make the dough first. So, I’m going to go ahead and take three cups of flour. And to that, add a teaspoon of salt. Okay. And we’re just going to mix this together here until it’s just combined. All right. Next up, we got three eggs we’re going to add to our flour mixture here. Okay. To that, we’re going to add 2 tsp of water and a tablespoon of oil. And we’re going to mix this together until it’s combine and forms a dough. All right, guys. It’s been a few minutes here. So, what I’m going to go ahead and do is stop my mixer here. And I’m going to take this out and knead it by hand. Okay? Just until we get everything combined and the dough forms into a nice dough ball. And then we’re going to put in the refrigerator here for about an hour. Okay. Okay, guys. While our dough is resting, I’m going to go ahead and make the filling. All right. I’m going to start off with a cup of ricotta cheese drained. Mhm. You don’t want ricotta cheese to be watery, especially when you’re making a filling for a ravioli or a torillini or anything like that, just because it does make quite a mess. It makes it soupy and you don’t want that. Next up, you’re going to add 3/4 of cup of pumpkin puree. M. Now, there is a difference between pumpkin puree and pumpkin pie mix. Do you know what that is, Dave? Well, the pumpkin puree is just 100% pure pumpkin and nothing else. It’s basically the pumpkin equivalent of mashed potatoes. Yes. And pumpkin pie filling is a whole different thing. It has a lot of eggs in it and everything else. We don’t want that. Next up, we’re going to add a/3 of a cup of Parmesan cheese. Yum. One egg. Okay. Half a teaspoon of garlic powder. Mhm. Half teaspoon of cinnamon. Okay. 2 tbsps of brown sugar. Okay. Half teaspoon of cayenne teaspoon of salt and 1/4 of a teaspoon of pepper. And I’m just going to whisk this together. You definitely smell all the spices and everything. How we looking? Looking good. Okay. All right, I’m going to set this aside and we’ll check on our dough. All right, guys. Let’s go ahead and roll out some pasta sheets here. I got my mixer set up here with a little bit of flour just on the roller itself. Dave and I have learned that if you put a little bit of flour on the rollers, it does help with Mhm. Definitely with the pasta roller. Yeah. So, I already went and cut it into fours. And what we’re going to do is just going to feed it through the roller and just keep working it. I might need your help here, Dave, with, you know, a little more flour added to the flour. Yeah, cuz it’s still Well, I think that basically just kind of like went through everything, but it’s sticking a little bit. So, we’ll put some flour on here. Yeah, we’re just going to keep working this until we get it to the thickness that we like. One more flour dip. Okay. All right. I’m going to try and fill these now. And the way we do that with our ravioli maker is you want to take one of the sheets of pasta that we just made. Drape it over here. You want to fold it in half more or less. Put it down into the ravioli maker. And if I can get it to go here down in and get it to catch a little bit. And then we fold this over our sides, our rollers here. And we have a little hopper that we can put on for our filling. And we’re going to spoon some of the filling into our ravioli slots here. Not very much. It doesn’t take much at all. And then we just roll it up and let that filling go down in just a little bit at a time. And then let that go through. And then I have some ravioli here. And we’re going to set this aside cuz we’re going to have to cut it apart a little bit. and then we’ll move on to our next roll. All right, the next thing I’m going to do on our stove here is I’m going to toast about 1/4 cup of chopped walnuts over mediumigh heat. It’s only going to take like 3 or 4 minutes. Uh what that does is it releases the oils in the nuts and makes them a little more flavorful. So, we’re just going to set these here for like 3 to 5 minutes and let them toast. All right. The next thing I’m going to do is in my really big skillet here, I’m going to melt a stick of butter over medium heat. And we’ll just get this melted here. Doesn’t take too long. All right. Now that this butter is melted and it’s starting to sizzle a little bit, I’m going to throw in a honey crisp apple that I’ve chopped up into little bits. And we’re going to cook the apple in the butter for about 2 to 3 minutes. All right, this is looking really good. The apples are starting to get soft. So, I’m going to add to this a teaspoon of apple cider vinegar and a teaspoon of rub sage. We’re just going to sprinkle it on top here. You can also use like 15 to 18 uh fresh sage leaves if you chop them up really fine. And we’re just going to stir this out here. And that’s about it. We’re going to keep this warm so that the butter doesn’t congeal uh until we’re ready for it to put it on our ravioli. All right. The next thing I want to do is take a pot of water here on on the burner over high heat. Throw in some salt. And we’re going to bring this to a boil. Hey, it looks like our water’s starting to boil. So, the next thing I’m going to do is throw in our ravioli that we made earlier. Quickly as I can, we’re going to throw this in here. And we’re going to let them boil for about 5 to 6 minutes, just until the pasta is done. Now, will they float to the top, Dave? They should float to the top when they’re done. Yes. Okay. All right. I think these are ready. It’s been about 5 minutes, 6 minutes, and they’re all floating to the top. So, what I’m going to do is take them out, drain them a little bit here, and put them directly into my butter and apple sauce that we made. Oh, that looks awesome, Dave. Yep. [Music] Now it’s time for everybody’s favorite part, the taste test. So, let’s see how we did here. Try and find [Music] light, fluffy, and so good. Your family’s going to be telling you, I am the pumpkin king. Enjoy, guys. Wrapping up today, I want to thank you again for joining us and encourage to check out our friends and support channels listed in the description below. But before I go, always remember it’s good times and good food only on Baking with Fox Kitchen. We’ll see y’all soon. If you like this video or any of our other videos, be sure to hit the like and subscribe buttons and stay tuned for future shows.
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