PUMPKIN-FILLED RAVIOLI USING AMARETTO COOKIES

Pumpkin-Filled Ravioli Using Amaretto Cookies image

I haven't made these yet, but they look great. You can ease up on the prep time by using wanton skins.

Provided by mrib9329

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon salt
4 room temperature eggs
2 tablespoons olive oil
2 tablespoons warm water
10 ounces solid-pack pumpkin
1/2 cup freshly grated parmesan cheese
6 single amaretti cookies
2 eggs
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons olive oil
3/4 cup clarified unsalted butter

Steps:

For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.
For filling: Blend next 7 ingredients in processor. Set mixture aside.
To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges.
(Can be prepared 1 day ahead and refrigerated.).
Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well.
Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

Nutrition Facts : Calories 695.6, Fat 40.9, SaturatedFat 19.3, Cholesterol 278.6, Sodium 607.2, Carbohydrate 62.6, Fiber 2.6, Sugar 3.9, Protein 19.2