Toretelli Di Zucca Gialli (Pumpkin Ravioli)

“A modern healthier version of the specialty of Mantua, Italy.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl add whole wheat flour. Make well in center of flour and add 4 eggs. Scramble eggs a little with a fork then mix in with flour. Slowly add warm water and mix until a stiff dough is formed. This can also be done in a mixer with a dough hook. Need dough for about 5 minutes. Divide dough in 4 and wrap each in plastic wrap and set aside (for about 15 minutes).
  2. Blend the remaining ingredients together. Set mixture aside.
  3. Take one section of dough and flatten, then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges.
  4. Can be prepared 1 day ahead and refrigerated.
  5. Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well.

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