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Рецепт Pumpkin Ravioli
by Global Cookbook

Pumpkin Ravioli
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  Порций: 6

Ингредиенты

  • 1 c. Ricotta Cheese
  • 1/2 c. Pumpkin, Canned
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg, Grnd
  • 2 c. Unbleached Flour
  • 1/2 tsp Salt
  • 1/4 c. Tomato Paste
  • 1 Tbsp. Olive Or possibly Vegetable Oil
  • 2 x Large eggs, Large
  •     Pumpkin Seed Sauce, *

Инструкции

  1. See Sowest 2 for recipe.
  2. Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside. Mix the flour, and 1/2 tsp salt in a large bowl. Make a well in the center of the flour. Beat the tomato paste, oil and Large eggs till well blended and pour into the well in the flour. Stir with a fork gradually bring the flour mix to the center of the bowl. Do this till the dough makes a ball.
  3. If the dough is too dry, fold in up to 2 tbls of water. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, till smooth and elastic, about 5 min. Cover and let rest for another 5 min. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 X 10-inches. (Keep the rest of the dough covered.) Drop the pumpkin mix by 2 level tsps onto half of the rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mix with water. Fold the other half of the dough up over the pumpkin mix, pressing the dough down around the pumpkin. Trim the edges with a pastry wheel or possibly knife. Cut between the rows of filling to make ravioli; press the edges together with a fork or possibly cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, till dry, about 30 min. Prepare the Pumpkin Seed Sauce. Heat till warm; reserve keeping it hot. Cook ravioli in 4 qts of boiling salted water (2 tsp of salt) till tender, about 10 to 15 min; drain carefully. Serve the ravioli with the hot Pumpkin Seed Sauce spooned over.