PUMPKIN RICOTTA RAVIOLI
A light vegetarian pasta recipe. This is a quick and easy ravioli recipe that is easy on the waistline. Finish with a drizzle of very good extra-virgin olive oil and a sprinkle of Pecorino cheese. Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm pinched for time.
Provided by DevotedFoodie
Categories Fruits and Vegetables Vegetables Squash
Time 49m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper.
- Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray.
- Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet.
- Chill ravioli until filling is set, 5 to 10 minutes.
- Preheat oven to 250 degrees F (120 degrees C).
- Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli.
- Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 109.6 g, Cholesterol 18.9 mg, Fat 4.4 g, Fiber 14.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 1124.8 mg, Sugar 2.7 g
PUMPKIN & RICOTTA RAVIOLI
Make and share this Pumpkin & Ricotta Ravioli recipe from Food.com.
Provided by Roosie
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour onto the work surface and make a well.
- You may want to oil your hands first to prevent sticking.
- Add the eggs one at a time, then add the salt.
- Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
- Knead for about 5 minutes, adding flour if dough is too sticky.
- Dice the pumpkin and cook in boiling water for 10 minutes.
- Strain and leave to cool.
- In a large bowl, soften the ricotta.
- When the pumpkin has cooled, mash with a fork and add to the ricotta.
- Add the parmesan, egg, nutmeg, salt and pepper to taste.
- Mix the ingredients together until they have a uniform texture.
- Roll out a thin sheet of pasta.
- Use the smallest setting on the pasta machine.
- Or roll by hand (watch out- it won't be easy!).
- Pasta should be very very thin at the final stage.
- If you have a ravioli attatchment for your machine, this should be easy from here on inches.
- Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
- Fold over the sheet of pasta or place another sheet on top.
- Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
- Cut out the individual ravioli shapes using pastry cutter or shape cutter.
- Be sure to seal edges well with water and perhaps a fork.
- Cook 5-6 minutes in boiling water.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 7.9, Cholesterol 248.4, Sodium 291.6, Carbohydrate 63.4, Fiber 2.2, Sugar 1.1, Protein 23.9
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