Pumpkin Ravioli Best Dishes

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Pumpkin Ravioli

"This is a Southwestern dish, with an uncommon flavor. Everyone will ask for the recipe. Serve with Pumpkin Seed Sauce. This pasta can also be fashioned as tortellini."

Ingredients :

1 cup ricotta cheese
half cup pumpkin puree
half of teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all-reason flour
1/2 teaspoon salt
1/4 cup tomato paste
1 tablespoon olive oil
2 eggs
2 tablespoons water

Instructions :

Prep :	Cook : 6M	Ready in :

Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
Mix the flour, and 1/2 teaspoon salt in a huge bowl; make a nicely inside the middle of the flour. Beat the tomato paste, oil, and eggs until properly blended, and pour into the well inside the flour. Stir with a fork, gradually carry the flour combination to the middle of the bow until the dough makes a ball. If the dough is just too dry, mix in up to 2 tablespoons water.
Knead lightly on a floured fabric-included floor, adding flour if dough is sticky, till clean and elastic, approximately five mins. Cover, and permit relaxation for some other five mins. Divide the dough into four identical parts. Roll the dough, one element at a time, right into a rectangle about 12 x 10 inches. Keep the relaxation of the dough included at the same time as running.
Drop 2 level teaspoons filling onto 1/2 of the rectangle, approximately 1 half of inches aside in 2 rows of four mounds every. Moisten the rims of the dough, and the dough among the rows of pumpkin mixture with water. Fold the alternative 1/2 of the dough up over the pumpkin aggregate, urgent the dough down across the pumpkin. Cut among the rows of filling to make ravioli; press the edges together with a fork, or reduce with a pastry wheel. Seal edges well. Repeat with the last dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
Cook ravioli in 4 quarts of boiling salted water until soft; drain cautiously.

Notes :

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