Pumpkin - Filled Purple Pasta
From jo_jo_ba 15 years ago
- 6 minutes to make
- Serves 10
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 dish, if you can stop yourself at that! Read more The resting time is important with the dough too (and it will keep in the fridge for 3-4 days well wrapped), and the filling can be made ahead and frozen also. Makes 100 Ravioli, 10 servings total. See less
Ingredients
- 2 cups whole wheat flour shopping list
- 1/2 cup semolina flour shopping list
- 1/2 cup soy flour shopping list
- 1 cup chickpea flour shopping list
- 2 tsp vital wheat gluten shopping list
- 1 tsp salt shopping list
- 2 tsp olive oil shopping list
- 1 cup beet juice shopping list
- 1 cup ricotta cheese shopping list
- 2/3 cup pureed pumpkin shopping list
- 2 tbsp fresh-grated Parmesan shopping list
- 1/2 tbsp garlic powder shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 1/4 tsp sage shopping list
- 1/4 tsp dried rosemary shopping list
How to make it
- 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
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- grizzlybear CA
- midgelet Whereabouts, Unknown
- dragonwings647 Duchesne, UT
- morninlite Kalamazoo, MI
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 5 people-
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.
morninlite
in Kalamazoo loved it
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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
grizzlybear
in loved it
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this is indeed divine and will try it on my next pasta kick-
midgelet
in Whereabouts loved it
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