Pumpkin Ravioli

For the pasta dough:
5 eggs
1 tablespoon olive oil
1 tablespoon salt
3 cups all purpose flour

For the filling:
1 8oz can pumpkin (not the pie filling, just plain pumpkin)
1 cup ricotta (the recipe I followed used pecorino, but I could not find that at my local Kroger, and ricotta works just fine)
2 teaspoons nutmeg
1 teaspoon cinnamon
Dash salt and pepper

For the “sauce”:
3 tablespoons butter
Fresh rosemary and thyme (I used roughly a tablespoon of both)

Combine the eggs, olive oil and salt in a small bowl. In a large bowl place the flour, then add your egg mixture. Use a fork to combine mixture with flour until it forms a sticky ball. Note: I actually had to add a little bit of water to my mixture, as it was too dry to form a ball.

Once ball is formed, flour your hands a little bit and divide dough into 3 sections. Knead each ball a little, then put in separate bowls, cover with plastic wrap and refrigerate for a couple of hours.

In the meantime, make the pumpkin mixture. Put the pumpkin, ricotta cheese, nutmeg, cinnamon and salt and pepper in a bowl and mix well. Refrigerate until ready to use.

Once the dough has chilled, roll it out on a floured surface. Try to get the dough as thin as possible, without it tearing.

Boil well salted water. Once water is boiling, carefully drop in the raviolis. I found that doing a couple at a time worked best. They will probably stick to the bottom; so after they have been in for about a minute use a spoon to nudge them off the bottom. Allow them to stay in the water until they float (about 3-4 minutes). Carefully scoop them out and place them in a colander to rid of excess water.

Melt the butter. Just before it starts to brown, add the rosemary and thyme and allow it to brown slightly. Pour over the raviolis.


Serving Size: makes roughly 24 raviolis

Number of Servings: 6

Recipe submitted by SparkPeople user JMEDELL.