Good afternoon everyone! Today I bring to the table this beautiful pumpkin raviolis.
–Ingredients for the dough:
- 100 g of pumpkin pure
- 2 eggs
- 1 1/2 tsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 1/2 full cups of all purpose flour (add if necessary)
-Steps: Combine pumpkin pure (for the pure boil the pumpkin with salt to taste until tender and smash to create a pure.), eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 2 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness.
Set the 2 rectangles on the table. Use one of them to add the filling with help of a pastry bag, cover with the remaining dough and cut pasta with pasta maker.
Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep raviolis from sticking together. Cook until pasta is firm but soft, 4 to 6 minutes. Remove from the water and transfer to a bowl.
Remember for the filling you can use diverse different kinds.
For this batch I used pumpkin and sage with pecorino cheese, but you can also do ricotta or ricotta and spinach; 4 cheese filling; goat cheese and nutmeg and so on….so it´s one of those recipes to get creative!
Hope you like it!
The Food Vandal