Pumpkin & Ricotta Ravioli
"Prep time is an estimate, cook time includes cooling the pumpkin."
photo by FrenchBunny
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Pasta Dough
- 2 1⁄2 flour or 2 1/2 cups semolina
- 3 -4 eggs
- 1⁄8 teaspoon salt
-
Filling
- 1 cup ricotta cheese
- 2⁄3 cup pumpkin
- 1⁄4 cup parmesan cheese
- 1 egg, beaten
- salt & pepper
- nutmeg
directions
- Sift the flour onto the work surface and make a well.
- You may want to oil your hands first to prevent sticking.
- Add the eggs one at a time, then add the salt.
- Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
- Knead for about 5 minutes, adding flour if dough is too sticky.
- Dice the pumpkin and cook in boiling water for 10 minutes.
- Strain and leave to cool.
- In a large bowl, soften the ricotta.
- When the pumpkin has cooled, mash with a fork and add to the ricotta.
- Add the parmesan, egg, nutmeg, salt and pepper to taste.
- Mix the ingredients together until they have a uniform texture.
- Roll out a thin sheet of pasta.
- Use the smallest setting on the pasta machine.
- Or roll by hand (watch out- it won't be easy!).
- Pasta should be very very thin at the final stage.
- If you have a ravioli attatchment for your machine, this should be easy from here on inches.
- Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
- Fold over the sheet of pasta or place another sheet on top.
- Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
- Cut out the individual ravioli shapes using pastry cutter or shape cutter.
- Be sure to seal edges well with water and perhaps a fork.
- Cook 5-6 minutes in boiling water.
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Reviews
-
This was such a yummy ravioli !!! I had used won ton wrappers, so much simpler to use. Although one day I will use my pasta attachment from KitchenAid just wasn't this day. The only thing I did different was to add a little bit of minced garlic. This is a very quick meal to make with a fantastic flavor. I had made a sage butter sauce to go with them and sprinkled some freshly grated parmigiano regiano cheese over them.... Thanks for sharing this great recipe Roosie... -
Loved this! Am giving four stars because there is an ingredient missing in the recipe called for in the instructions (egg is not listed in the filling) and because I changed it quite a bit! I left out the nutmeg and added lots of garlic, a few tablespoons of chopped fresh parsley and basil, some oregano and some Italian seasoning. I also didn't measure the ingredients at all, I just went by taste after I cooked and mashed the pumpkin - I think it would have been a little bland as written for our tastes. I used wonton wrappers as well, and DH and I loved my first venture into the world of ravioli! Thanks heaps! -
The inside was pleasant, but the dough was murder! If I do these again I'll definitely be buying wonton wrappers! -
Yummy! I did put 1/2 cup whole wheat flour into the pasta dough but other wise cooked the recipe as it, it was a hit. -
Like some others I used wonton wrappers, I too changed it somewhat and added a few other goodies. I used about quarter sweet potato along with butternut pumpkin. I added couple of tblspn of fresh chopped chives and parsley, chopped clove of garlic plus all purpose seasoning. I made a sauce to go with it...3 tblspn of tomato paste, I cup water, 2 large cloves garlic finely chopped, tspn of sugar and reduce for about 40 mins, added a dash of lite cream and a tblspn of fresh chopped parsley. Was a absolute hit with the family - loved it! Thankyou
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RECIPE SUBMITTED BY
Roosie
San Francisco, CA
