Pumpkin - Filled Purple Pasta
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Pumpkin - Filled Purple Pasta calories by ingredient
Introduction
This is a very finicky pasta, made with 4 different flours and beet juice, but the flavour and colour contrast with the herbed ricotta and pumpkin filling is so divine it's worth the effort! I would portion about 8-10 squares per person as a side dish, if you can stop yourself at that! The resting time is important with the dough too (and it will keep in the fridge for 3-4 days well wrapped), and the filling can be made ahead and frozen also.Makes 100 Ravioli, 10 servings total. This is a very finicky pasta, made with 4 different flours and beet juice, but the flavour and colour contrast with the herbed ricotta and pumpkin filling is so divine it's worth the effort! I would portion about 8-10 squares per person as a side dish, if you can stop yourself at that! The resting time is important with the dough too (and it will keep in the fridge for 3-4 days well wrapped), and the filling can be made ahead and frozen also.
Makes 100 Ravioli, 10 servings total.
Number of Servings: 10
Ingredients
-
2 cups whole wheat flour
1/2 cup semolina flour
1/2 cup soy flour
1 cup chickpea flour
2 tsp vital wheat gluten
1 tsp salt
2 tsp olive oil
1 cup beet juice
1 cup ricotta cheese
2/3 cup pureed pumpkin
2 tbsp fresh-grated Parmesan
1/2 tbsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp sage
1/4 tsp dried rosemary
Directions
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.