Pumpkin Ravioli
From bemontgomery 17 years ago
- 15 minutes to make
- Serves 6
Now that Halloween is approaching what should should you do with all those pumpkin guts you have left over from Jack O'Lantern making? This is not the easiest recipe for newbie cookers, but it's delicious!
Ingredients
- 1 cup ricotta cheese shopping list
- 1/2 cup pumpkin puree shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 2 cups all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 1/4 cup tomato paste shopping list
- 1 tablespoon olive oil shopping list
- 2 eggs shopping list
- 2 tablespoons water shopping list
How to make it
- 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.
- Serve with Pumpkin Seed Pesto!
The Rating
Reviewed by 6 people-
I finally made this recipe last night. (The photo for this recipe is mine from last night's adventure.) I actually changed it quite a bit: I used butternut squash instead of pumpkin, I cooked the squash puree with sauteed onions and Earth Balance bef...more
scrumptious
in San Francisco loved it
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LOVE pumpkin ravioli & have been looking for a good recipe after trying it in a high end recipe. Thanks for sharing!
adzell
in Ann Arbor loved it
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Oct 16/16 - I will only be able to rate the filling as I used dumplings wrappers to wrap the filling. I found that I needed to add good pinch of sugar and pumpkin pie spice. Which helped with the flavour as before I found the cheese was stronger ...more
NadineM
in Mississauga loved it
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