Pumpkin & Ricotta Ravioli |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Prep time is an estimate, cook time includes cooling the pumpkin. Ingredients:
2 1/2 cups flour or flour or 2 1/2 cups semolina |
3 -4 eggs |
1/8 teaspoon salt |
1 cup ricotta cheese |
2/3 cup pumpkin |
1/4 cup parmesan cheese |
1 egg, beaten |
salt & pepper |
nutmeg |
Directions:
1. Sift the flour onto the work surface and make a well.
2. You may want to oil your hands first to prevent sticking.
3. Add the eggs one at a time, then add the salt.
4. Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
5. Knead for about 5 minutes, adding flour if dough is too sticky.
6. Dice the pumpkin and cook in boiling water for 10 minutes.
7. Strain and leave to cool.
8. In a large bowl, soften the ricotta.
9. When the pumpkin has cooled, mash with a fork and add to the ricotta.
10. Add the parmesan, egg, nutmeg, salt and pepper to taste.
11. Mix the ingredients together until they have a uniform texture.
12. Roll out a thin sheet of pasta.
13. Use the smallest setting on the pasta machine.
14. Or roll by hand (watch out- it won't be easy!).
15. Pasta should be very very thin at the final stage.
16. If you have a ravioli attatchment for your machine, this should be easy from here on inches.
17. Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
18. Fold over the sheet of pasta or place another sheet on top.
19. Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
20. Cut out the individual ravioli shapes using pastry cutter or shape cutter.
21. Be sure to seal edges well with water and perhaps a fork.
22. Cook 5-6 minutes in boiling water.
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