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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A great autumn pasta dish Ingredients:
1 cup ricotta cheese |
1/2 cup pumpkin puree (canned) |
1/4 teaspoon salt |
1/3 cup spinach, thawed and dried |
1/4 cup tomato paste |
2 tablespoons olive oil |
1/2 teaspoon nutmeg, ground |
Directions:
1. Mix cheese pumpkin, nutmeg and salt.
2. Use wonton wrappers for pasta, 4 x 4 is standard size.
3. Layer 1 4 piece on lightly floured surface
4. While making keep unused pasta moist with tea towel so it is easy to work with.
5. Place 1 1 /2 tsp pumpkin mixture in center and top with another 4 piece.
6. Seal with pasta wheel or a fork, allow to dry on towel 20 min turning once.
7. Boil in plenty of salted water (about 1/2 tsp) about 3 -4 minutes. Remove carefully and place drained pasta in serving bowls or plates.
8. Top with your favourite sauce I like a white sauce mixed with diced tomatoes and fresh basil.
9. You will have extra filing which can be used again or frozen depending on how many you are making.
10. Serve with salad.
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