PUMPKIN RAVIOLI
This is a Southwestern dish, with an unusual taste. Everyone will ask for the recipe. Serve with Pumpkin Seed Sauce. This pasta can also be shaped as tortellini.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 35.7 g, Cholesterol 61.7 mg, Fat 4.5 g, Fiber 2.2 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 573.6 mg, Sugar 2.3 g
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Brittanica Phillips
[email protected]This recipe is definitely going on my to-cook list.
Chuma Cakata
[email protected]I'm bookmarking this recipe for later.
Furaha 430
[email protected]I'm going to make this for my next dinner party.
Jeremy Phillips
[email protected]This recipe looks amazing.
Kajubi Sula
[email protected]I can't wait to try this recipe.
Shahil Badhai
[email protected]5 stars!
100 Watt World / Vince Vatican
[email protected]This recipe is a keeper.
Undisputed_Geo
[email protected]I'll be making these again for sure.
Oloyede Muyideen
[email protected]Delicious!
dipu dipu
[email protected]These ravioli were so easy to make and they turned out so well! I'm definitely adding this recipe to my regular rotation.
Besly L
[email protected]I had a hard time finding pumpkin puree, so I used butternut squash instead. The ravioli still turned out great!
Sandesh Rasaili
[email protected]These ravioli were a bit too sweet for my taste, but my kids loved them. They said the filling was like eating pumpkin pie.
Roland Mervin Davids
[email protected]I'm not a huge fan of pumpkin, but these ravioli were surprisingly good. The filling was light and fluffy, and the pasta was cooked just right. I would definitely make these again.
Rahul Oli
[email protected]These ravioli were amazing! The pumpkin filling was so smooth and creamy, and the pasta was cooked al dente. I highly recommend this recipe.
Sk Belal
[email protected]Made these last night and they were a hit! The filling was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making these again.