Description
Discover how to make crispy air fryer pumpkin ravioli with sage butter. This easy recipe will elevate your cooking game and impress your guests!
Ingredients
- 1/3 cup (80 ml) vegetable oil
- 1/4 cup (60 ml) of apple juice
- 1 clove garlic, minced
- 1 teaspoon (5 ml) sea salt
- 1/4 teaspoon (1 ml) pepper
- 1/4 teaspoon (1 ml) fresh sage, finely diced
- Pepitas and extra Parmesan for garnish
- 1/2 cup (120 g) beef cheese
- 1/4 cup (60 g) mozzarella cheese, grated
- 1/4 cup (60 g) Parmesan cheese, grated
- 1 cup (240 ml) pumpkin puree
- 2 cloves garlic, minced
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) pepper
- 1/4 teaspoon (1 ml) nutmeg
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (5 ml) salt
- 1 large egg
- 2 large egg yolks
- 1/2 teaspoon (3 ml) olive oil
Instructions
- Start by preparing the dough for the ravioli. Place the flour and a pinch of salt on your work surface, creating a mound. Make a well in the center of the flour mound. Into this well, crack the whole egg along with the egg yolks and drizzle in the olive oil. Use a fork to blend the mixture. Knead the dough by pushing it back and forth for approximately 7-10 minutes. If it feels too sticky, add a bit more flour to get the right consistency. Shape the dough into a ball, cover it, and let it rest for half an hour. Roll out the dough into a rectangular shape about ¼ inch thick. Feed the dough through a pasta machine, starting with the thickest setting. Gradually adjust the machine to thinner settings, rolling the dough through each time until it becomes semi-transparent. Cut the dough into 24-inch strips and put them aside for the filling and sauce preparation.
- For the filling, mix together the beef cheese, mozzarella, Parmesan, pumpkin puree, minced garlic, salt, pepper, and nutmeg in a medium-sized bowl. Stir until all ingredients are well combined, then set aside.
- To assemble the ravioli, lay out each dough strip. Place 2 teaspoons of the filling in the center of each strip, spacing them an inch apart. Use a wet pastry brush to moisten the edges around the filling. Cover each filled section with another piece of dough. Press the dough around the filling carefully with your fingers to remove any trapped air and seal the edges thoroughly. Use a fluted pastry wheel or ravioli cutter to separate the pieces.
- To cook the ravioli by boiling, fill a large pot with salted water and bring it to a boil. Immerse the ravioli in the boiling water in small batches. Cook them for 3-4 minutes, then gently lift them out, drain the excess water, and place them on a plate.
- For an alternative cooking method, melt butter in a large pan. Add minced garlic and cook briefly for about a minute without letting it burn. Pour in the apple juice, then season with salt, pepper, and finely diced sage. Place the ravioli in the pan, letting them cook in the butter sauce. After a few minutes, turn the ravioli to brown the other side. Once done, remove them from the pan, drizzle with the sauce, and garnish with Parmesan and pepitas.
Notes
- Consider using a blend of fontina or gouda cheeses for a richer filling.
- Roasting the pumpkin before pureeing will enhance its flavor with a caramelized touch.
- Add a hint of cinnamon or ground cloves to the filling for a warm, spiced twist.