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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pumpkin Ravioli Recipe

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This recipe for Pumpkin Ravioli is from Ryan and Amanda's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c flour
2 eggs
1 T water
1 T oil
4 T canned pumpkin
3 lbs spinach, finely chopped
1 1/4 c ricotta cheese
1/2 c grated parmesan
1/4 tsp nutmeg
course salt and ground pepper to taste
Directions:
Directions:
Place flour, eggs, water, oil and pumpkin in food processor bowl and pulse until mixture forms a ball. Remove from bowl and knead until smooth. Cover with plastic wrap and let rest 30 min.
Saute spinach over med heat until wilted. Drain and cool.
In a bowl, combine ricotta, parmesan, nutmeg, salt and pepper: stir in spinach. Set aside.
Roll out pasta dough and fill according to the instructions for a hand-crank pasta machine, using the ravioli attachment.
Lay ravioli on floured surface or pasta rack to dry. Use immediately or freeze up to 2 months.
To cook: boil in lightly salted water for about 3 min. or until tender.
You might serve with a Browned Butter Sage Sauce:
Melt butter over low heat and cook until brown and "nutty" flavor. Add chopped sage, saute briefly, then drizzle over ravioli.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A personal favorite of Ryan's

 

 

 

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