Recipe by Roosie
Prep time is an estimate, cook time includes cooling the pumpkin.
Top Review by FrenchBunny
This was such a yummy ravioli !!! I had used won ton wrappers, so much simpler to use. Although one day I will use my pasta attachment from KitchenAid just wasn't this day. The only thing I did different was to add a little bit of minced garlic. This is a very quick meal to make with a fantastic flavor. I had made a sage butter sauce to go with them and sprinkled some freshly grated parmigiano regiano cheese over them.... Thanks for sharing this great recipe Roosie...
- 2 1⁄2 cups flour or flour or 2 1⁄2 cups semolina
- 3 -4 eggs
- 1⁄8 teaspoon salt
- 1 cup ricotta cheese
- 2⁄3 cup pumpkin
- 1⁄4 cup parmesan cheese
- 1 egg, beaten
- salt & pepper
Directions See How It's Made
- Sift the flour onto the work surface and make a well.
- You may want to oil your hands first to prevent sticking.
- Add the eggs one at a time, then add the salt.
- Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
- Knead for about 5 minutes, adding flour if dough is too sticky.
- Dice the pumpkin and cook in boiling water for 10 minutes.
- Strain and leave to cool.
- In a large bowl, soften the ricotta.
- When the pumpkin has cooled, mash with a fork and add to the ricotta.
- Add the parmesan, egg, nutmeg, salt and pepper to taste.
- Mix the ingredients together until they have a uniform texture.
- Roll out a thin sheet of pasta.
- Use the smallest setting on the pasta machine.
- Or roll by hand (watch out- it won't be easy!).
- Pasta should be very very thin at the final stage.
- If you have a ravioli attatchment for your machine, this should be easy from here on inches.
- Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
- Fold over the sheet of pasta or place another sheet on top.
- Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
- Cut out the individual ravioli shapes using pastry cutter or shape cutter.
- Be sure to seal edges well with water and perhaps a fork.
- Cook 5-6 minutes in boiling water.