Recipe

Pumpkin - Filled Purple Pasta Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 10 months, 3 weeks ago This is a very finicky pasta, made with 4 different flours and beet juice, but the flavour and colour contrast with the herbed ricotta and pumpkin filling is so divine it's worth the effort! I would portion about 8-10 squares per person as a side dis... More Prep:400m Cook:6m Servings:10	Jo_jo_ba
	sweet creamy herby wheaty soy chickpea beety pumpkiny sagey peppery garlicky veggie rich cheesy parmesan ricotta purple pockets pasta ravioli

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grizzlybea

dragonwing

midgelet

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morninlite

Ingredients

2 cups whole wheat flour

1/2 cup semolina flour

1/2 cup soy flour

1 cup chickpea flour

2 tsp vital wheat gluten

1 tsp salt

2 tsp olive oil

1 cup beet juice

1 cup ricotta cheese

2/3 cup pureed pumpkin

2 tbsp fresh-grated Parmesan

1/2 tbsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp sage

1/4 tsp dried rosemary

Directions

In a large bowl, combine flours, gluten and salt.

Stir in oil and beet juice with a fork to create a workable dough.

Wrap in cling film and chill 2 hours.

Meanwhile, in another bowl, beat ricotta, pumpkin and Parmesan together thoroughly.

Add remaining ingredients and beat well to combine.

Put filling into a Ziploc or piping bag and set into the fridge while rolling the pasta.

On a well-floured surface, roll strips of dough out twice as wide as you want for the ravioli.

Pipe small "dots" of the filling down one side of each strip.

Fold dough over filling and seal around the dots, trimming excess dough away with a sharp knife.

Place completed ravioli onto parchment-lined sheets and repeat with remaining dough and filling.

Freeze sheets of pasta if not cooking immediately or cook in boiling salted water 5-7 minutes

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Comments

jo_jo_ba 10 months, 3 weeks ago said:
Amount Per Serving
Calories: 235.8
Total Fat: 5.6 g
Cholesterol: 13.3 mg
Sodium: 96.3 mg
Total Carbs: 34.9 g
Dietary Fiber: 5.3 g
Protein: 13.0 g

morninlite 10 months, 3 weeks ago said:
For some reason, the funkier the food, the more apt my kids are to eat it!! This is right up their alley. Thanks for posting.

grizzlybear 10 months, 3 weeks ago said:
Ok I have got to try this one....I have never been good at pasta making but defently will give this a try.......you have my 5

midgelet 10 months, 3 weeks ago said:
This is indeed divine and will try it on my next pasta kick-

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