Pumpkin & Ricotta Ravioli
- Reviews 6
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
Pasta Dough
- 2 1⁄2 cups flour or flour or 2 1⁄2 cups semolina
- 3 -4 eggs
- 1⁄8 teaspoon salt
Filling
- 1 cup ricotta cheese
- 2⁄3 cup pumpkin
- 1⁄4 cup parmesan cheese
- 1 egg, beaten
- salt & pepper
- nutmeg
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off