1 c Ricotta Cheese
1/2 c Pumpkin; Canned
1/2 ts Salt
1/4 ts Nutmeg; Ground
2 c Unbleached Flour
1/2 ts Salt
1/4 c Tomato Paste
1 tb Olive Or Vegetable Oil
2 ea Eggs; Large
1 x Pumpkin Seed Sauce; *
* See Sowest 2 for recipe.
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Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside. Mix the
flour, and 1/2 tsp 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 bowl. Do this until the dough makes a ball.
If the dough is too dry, mix in up to 2 tbls of 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.) Drop the pumpkin mixture by 2 level tsps 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. Trim the edges with a pastry
wheel or knife. Cut between the rows of filling to make ravioli; press
the edges together with a fork or cut with a pastry wheel sealing the
edges well. Repeat with the remaining dough and pumpkin filling. Place
ravioli on towel, let stand turning once, until dry, about 30 minutes.
Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm.
Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until
tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with
the warm Pumpkin Seed Sauce spooned over.
