Good Morning America Recipes

Pumpkin Ravioli Stuffing Recipe

Ortanique

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Chef Cindy Hutson's decadent pasta with nut-butter sauce.
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Servings:6-8
Difficulty: Moderate
Cook Time: min

Ingredients

  • For the Pumpkin Ravioli:
  • 4 Cups peeled & seeded calabaza
  • 1/2 Cup diced onion
  • 3 Cloves of garlic chopped
  • 1/4 Cup of coconut oil
  • 1 Tsp toasted & ground coriander
  • 1/2 Tsp ground cinnamon
  • 1/4 Tsp ground allspice
  • 1 Tbsp Kosher salt
  • 1/4 Tsp ground nutmeg
  • 2 Tbsp picked thyme
  • 2 Egg yolks
  • 4 Ounces mascarpone
  • 1 Tsp orange zest
  • 1 Tsp lemon zest
  • For the Macadamia Brown Butter:
  • 2 Sticks salted butter
  • 2 Lemons (juiced)
  • 1 Tbsp lemon zest (no pith)
  • 1 Cup sliced leeks (white only)
  • 1 Cup rose wine
  • 2 Cups heavy cream
  • 1 Cup toasted macadamia nuts crumbled
  • Salt to taste
  • Cooking Directions

    For the ravioli:

    Rub the calabaza with coconut oil and sprinkle with cinnamon, nutmeg, allspice, ½ (half) the thyme, salt & pepper.

    Roast until soft in a 350 degree oven for about 15 – 20 minutes.

    Meanwhile saute the onions & garlic until soft.

    Place in a stainless steel bowl.

    When cooled down beat the eggs & mascarpone.

    Mix in the zests and set aside.

    When the calabaza is tender, remove & cool down.

    When cooled place egg mixture & calabaza & mix in a food processor.

    Taste for salt

    Stuff either pasta shells or thin goyza skins to make raviolis.

    For the sauce:

    Melt the butter on a low simmer skimming off the milk solids as they rise to the top.

    As the butter begins to turn a golden nutty color, add the lemon juice and leeks.

    Saute the leeks until soft without burning.

    Add the crushed macadamia and wine.

    Bring to a simmer and cook until the wine is reduced by ½ (half).

    Now add the heavy cream and lemon zest.

    Salt to taste.

    Remove from heat and pour into a blender.

    Remove the center cap from the blender lid and cover with a cloth.

    Pulse the blender releasing the steam from the sauce and then blend into a smooth sauce.

    Strain out the nutty grit through a chinois.

    Recipe Summary

    Main Ingredients: calabaza, onion, garlic, coconut oil, mascarpone, egg, spices, macadamias, leeks, cream

    Course: Dinner, Main Course, Lunch


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