Pumpkin Ricotta Ravioli Recipes

PUMPKIN & RICOTTA RAVIOLI

Steps:

• 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.

SAVORY FRIED PUMPKIN RAVIOLI

Steps:

• Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
• Generously coat inside and outside of pumpkin halves with EVOO.
• Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
• Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
• Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
• To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
• Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
• Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
• Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.