Pumpkin & Ricotta Ravioli

Recipe by Roosie
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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