Pumpkin - Filled Purple Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups whole wheat flour1/2 cup semolina flour1/2 cup soy flour1 cup chickpea flour2 tsp vital wheat gluten1 tsp salt2 tsp olive oil1 cup beet juice1 cup ricotta cheese2/3 cup pureed pumpkin2 tbsp fresh-grated Parmesan1/2 tbsp garlic powder1/4 tsp salt1/4 tsp black pepper1/4 tsp sage1/4 tsp dried rosemary
In a large bowl, combine flours, gluten and salt.
Stir in oil and beet juice with a fork to create a workable dough.
Wrap in cling film and chill 2 hours.
Meanwhile, in another bowl, beat ricotta, pumpkin and Parmesan together thoroughly.
Add remaining ingredients and beat well to combine.
Put filling into a Ziploc or piping bag and set into the fridge while rolling the pasta.
On a well-floured surface, roll strips of dough out twice as wide as you want for the ravioli.
Pipe small "dots" of the filling down one side of each strip.
Fold dough over filling and seal around the dots, trimming excess dough away with a sharp knife.
Place completed ravioli onto parchment-lined sheets and repeat with remaining dough and filling.
Freeze sheets of pasta if not cooking immediately or cook in boiling salted water 5-7 minutes
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in oil and beet juice with a fork to create a workable dough.
Wrap in cling film and chill 2 hours.
Meanwhile, in another bowl, beat ricotta, pumpkin and Parmesan together thoroughly.
Add remaining ingredients and beat well to combine.
Put filling into a Ziploc or piping bag and set into the fridge while rolling the pasta.
On a well-floured surface, roll strips of dough out twice as wide as you want for the ravioli.
Pipe small "dots" of the filling down one side of each strip.
Fold dough over filling and seal around the dots, trimming excess dough away with a sharp knife.
Place completed ravioli onto parchment-lined sheets and repeat with remaining dough and filling.
Freeze sheets of pasta if not cooking immediately or cook in boiling salted water 5-7 minutes
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 235.8
- Total Fat: 5.6 g
- Cholesterol: 13.3 mg
- Sodium: 96.3 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 5.3 g
- Protein: 13.0 g
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