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Recipe Pumpkin Ravioli (Pasta)
Home Cooking Recipes
Required Ingredients:
- 1 cup ricotta cheese
- 1/2 cup pumpkin puree
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup tomato paste
- 1 tablespoon olive oil
- 2 eggs
- 2 tablespoons water
Preparing/Cooking:
- Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg.
- Set filling aside.
- Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour.
- Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour.
- Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball.
- If the dough is too dry, mix in up to 2 tablespoons water.
- Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes.
- Cover, and let rest for another 5 minutes.
- Divide the dough into 4 equal parts.
- Roll the dough, one part at a time, into a rectangle about 12 x 10 inches.
- Keep the rest of the dough covered while working.
- Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each.
- Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water.
- Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin.
- Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel.
- Seal edges well.
- Repeat with the remaining dough and pumpkin filling.
- Place ravioli on towel.
- Let stand, turning once, until dry, about 30 minutes.
- Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.
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