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Illuminating Pumpkin Ravioli

What could be better than piping hot, homemade stuffed ravioli? Make dinner fun and whimsical with this Illuminating Pumpkin Ravioli! Live life in color with Suncore Foods® Blue Butterfly Pea, Midori Jade Matcha & Canary Yellow Safflower Supercolor Powders to recreate this gorgeous, colorful pattern. We know, sitting your little one for dinner can be a chore and a half, but with these fun, colorful ravioli, they will be running to the dinner table! Have a lot of fun and eat well! 

Ingredients

Pumpkin Filling:
250g pumpkin puree
18g brown sugar
4g salt
10 twists of freshly ground black pepper
35 – 50g grated vegan cheese
100 – 110g almond flour
Pinch cinnamon
Pinch nutmeg

Plain Dough:
300g ‘00’ flour
40g semolina
18g olive oil
160 - 165g water

Rainbow Dough: Quantity per 1 Supercolor Powder.
70g ‘00’ flour
10g semolina
5g oil
45g water

Supercolor Powders:
3g Suncore Foods® Blue Butterfly Pea Supercolor Powder
2g Suncore Foods® Premium Midori Jade Matcha Supercolor Powder
2g Suncore Foods® Canary Yellow Safflower Supercolor Powder

Equipment needed:
Bench scraper
Pasta maker/roller
Pasta wheel cutter/Ravioli Molds/Ravioli Stamps

Brown Butter Sage Ravioli: Serves 1
Water and salt (for cooking ravioli)
150g pumpkin ravioli
45g vegan butter
8-10 fresh sage leaves (or to preference)
50 – 10 g (¼ - ½ cup) pasta water
Sprinkle of pine nuts
Garnish: Grated vegan cheese (or parmesan to taste) and freshly ground black pepper

Directions

1. Pumpkin filling: Drain pumpkin puree to remove any excess liquid. Combine all filling ingredients and refrigerate until the ravioli dough is ready. The filling should not have any liquid and you should be able to create soft balls once the ingredients are well combined. If the filling is too soft, add some more almond flour.

2. Plain dough: Combine ‘00’ flour and semolina and place the flour mixture on a clean work surface and create a well. Add olive oil and water into the well. Using a fork, gently start whisking the flour and liquid together, slowly incorporating the flour around the well. Once a sticky dough starts to form, use your hands and a bench scraper to bring the dough together and knead the dough for 5 minutes or until smooth and well combined. The dough should bounce back if you press on it with a finger. Form a dough ball or disc and wrap the dough in plastic wrap. Refrigerate the dough for minimum 30 minutes up to 24 hours.

3. Supercolor doughs: Follow the same process and prepare the blue, green and yellow doughs. Mix in the Supercolor Powder when combining the ‘00’ flour and semolina. Note – The quantity mentioned under Rainbow Dough is for 1 Supercolor Powder.

4. Roll plain dough: Unwrap the dough and cut it into smaller, more manageable, portions. Work with one portion at a time, and keep the remaining portions wrapped in the plastic wrap. Using your hands, knead and flatten one portion and dust it with some flour. Run the dough through the widest setting of the pasta roller. Fold the dough and run it through the widest setting again. Repeat this process 2-3 times. Dust flour on the dough as and when needed. After the last roll through the widest setting, reduce the thickness setting by one, and roll the sheet again. Continue this process and reduce the setting by one for each successive roll until the desired thickness is achieved. Dust some flour on a flat work surface and set the sheet aside. Cover with plastic wrap (not allowing the dough to dry out).

5. Follow step 4 and roll another plain dough sheet. You will use 1 sheet to create the pattern and one sheet to enclose the filling.

6. Roll Suprcolor doughs: Follow step 4 and roll out the blue, green and yellow doughs separately. Once each dough sheet is ready, dust some flour onto it and run it through the fettuccine attachment. Once ready, dust some more flour onto the fettuccine so the strands don’t stick together.

7. Tip: If the dough breaks at any point, simply fold the dough and roll it again.

8. Form pattern: Remove the plastic wrap covering from one of the plain dough sheets and using your fingertips, brush some water along the centre and edges of the sheet. Place the blue, green and yellow fettuccine, vertically and right beside each other, over the plain sheet and gently press down the edges ensuring the fettucine is attached to the plain sheet. Once ready, the plain dough should not be visible. Don’t leave any room between each fettuccine strand. If the fettuccine strands overlap, that’s okay!

9. Final roll: Run the patterned sheet through the pasta roller at the desired setting.

10. Cut and shape: Once the pattern is embedded and the pasta sheet is ready, dust some flour on the sheet, on both sides, and place it on a floured work surface with the patterned side facing down. Add filling as per the ravioli tool that you’re using (pasta wheel cutter/molds/stamps), and cover the filling using the second plain sheet that was set aside. Shape and cut the ravioli as per the ravioli tool. When enclosing the filling, ensure no air bubbles get trapped within the pasta sheets.

11. Cook ravioli: Add a generous amount of salt to a large pot of water (be generous with the salt!) and bring to a rolling boil. Gently add ravioli to the boiling water and gently stir, if needed, to separate the ravioli. Boil for 1-2 minutes or until the ravioli has floated to the top of the water. Cooking time depends on the thickness of the pasta. Once ready, remove the ravioli from the pot using a slotted spoon and set aside some pasta water for the brown butter sauce.

12. Brown butter sage ravioli: While the water is boiling for the pasta, place a large pan on medium heat. Once hot, add butter and allow it to melt until bubbling. Gently stir the butter while cooking so it doesn’t stick to the sides of the pan. Add sage leaves and cook until the butter starts to brown. Gently add the ravioli and cook for 1 minute. Add pasta water to preference, start with ¼ cup and increase if needed. Cook until the sauce starts to thicken and the ravioli is lightly browning on one side. Plate the ravioli and sprinkle some pine nuts and garnish with grated cheese and freshly ground black pepper.


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