Pumpkin ravioli

A delicious and healthy recipe for pumpkin ravioli to use on these meat free days.

Ingredients

2⁄3 cup pumpkin (cooked or canned)
1⁄2 cup cheese (Parmesan cheese, freshly gratted or shredded)
2 tablespoons breadcrumb (dried)
3 tablespoons cookie (Amaretti cookies, crumbled)
3 tablespoons butter
1 pinch nutmeg (freshly ground)
1 pinch salt (or to taste)
  dough (cut into squares)

Instructions

Combine all ingredients for filling.

Place 1 tsp of filling onto one square of dough, moisten edges with and egg wash, top with another square of dough, pressing edges to seal. Repeat with remaining dough and filling.

Cook in boiling water for 6 - 8 minutes or till pasta is cooked, but firm.

Drain ravioli and keep warm while preparing sauce.

A plate with cooked pumpkin ravioli.
Yield
4 servings
Preparation time 45 minutes
Cooking time 15 minutes
Total time
1 hour

Notes

Make your own ravioli dough or buy ready made.

If you don't have them substitute Amaretto cookies with biscotti.

Serve with a sauce made with 1/4 cup butter, melted, with a little fresh sage, finely chopped, poured over hot pasta. Alternatively, add chopped sage to the melted butter, stir in 1/2 cup of cream and heat to hot, but not boiling, then pour over hot pasta.

Source

North American cuisine

moderate, simmer
fresh pasta, dinner, seasonal
American food recipes
Food in U.S.A.