Pumpkin-Asparagus Ravioli from Scracth
"Get into the spirit of Autumn with this surprisingly savory recipe. Note that I used tomato paste in the pasta to give it the orange color: the pumpkin and asparagus are on the inside."
photo by Late Night Gourmet
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
24 ravioli
ingredients
- 1 1⁄4 cups flour
- 1⁄2 tablespoon extra virgin olive oil
- 2 eggs
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 4 ounces canned pumpkin
- 2 ounces asparagus (cooked)
- 1⁄2 ounce almonds, chopped
- 1⁄2 tablespoon thyme, chopped
- 1 small garlic clove, diced
- 1 egg yolk
directions
- Make a mound with the flour and create a well in the top of the mound. Add eggs, olive oil, tomato paste, and 1/2 teaspoon of kosher salt to the well. Knead the ingredients together until fully blended. Wrap in wax paper and allow to rest at room temperature for at least 30 minutes.
- Boil asparagus until soft. Remove asparagus, but keep the water.
- Heat chopped almonds in a pan at medium heat for about 5 minutes, stirring frequently.
- Add asparagus, pumpkin, chopped garlic, 1/2 teaspoon of kosher salt, and thyme to the pan and blend thoroughly. Heat for about 5 minutes, then cover and remove from heat.
- Roll dough flat and form into large rectangular strips. If using pasta roller, don't use the thinnest setting.
- Add water to the reserved asparagus water and bring to a boil.
- NOTE: refer to the photo for a visual guide to assembling the ravioli.
- Cut flattened dough into squares, making sure that each has a square of comparable size to go with it.
- Brush all edges of one the squares with beaten egg yolk, and scoop in a small mound of pumpkin-asaparagus mixture. Make sure that there is room between the mound and the edges of the square so the ravioli stays sealed.
- Place the other pasta square over the top of the square with the filling. Pinch the edges together. Repeat for remaining pasta and filling.
- Allow uncooked ravioli to rest for at least an hour to allow the halves to stick together.
- Add ravioli to the boiling water in small batches and cook for 2-3 minutes. Remove from water with strainer to keep the hot water boiling. Place in collander to drain. Continue until all the ravioli is cooked.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
