Recipes Pumpkin Ravioli 3.9 (60) 50 Reviews 3 Photos This is a Southwestern dish, with an unusual taste. Everyone will ask for the recipe. Serve with Pumpkin Seed Sauce. This pasta can also be shaped as tortellini. Recipe by MARBALET Updated on August 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 cup ricotta cheese ½ cup pumpkin puree ½ teaspoon salt ¼ teaspoon ground nutmeg 2 cups all-purpose flour ½ teaspoon salt ¼ cup tomato paste 1 tablespoon olive oil 2 eggs 2 tablespoons water Directions Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside. Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working. Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes. Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully. I Made It Print Nutrition Facts (per serving) 212 Calories 5g Fat 36g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 212 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 62mg 21% Sodium 574mg 25% Total Carbohydrate 36g 13% Dietary Fiber 2g 8% Total Sugars 2g Protein 7g Vitamin C 3mg 17% Calcium 25mg 2% Iron 3mg 16% Potassium 220mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved