So... this was an experiment. I had some leftover pumpkin puree from some amazing pumpkin muffins I made (recipe to show up soon) and decided to make some pumpkin pasta. Below is the recipe I modified. The raviolis were really good! I had a hard time coming up with a sauce. So I sauteed some apples and chopped dried cranberries with a little butter and water. Crisped up some prosciutto and toasted some pecans to toss with the raviolis. It was good... a bit sweet, too many apples maybe.
If you have any sauce ideas I would love to try them! I still have a few raviolis in the freezer for another meal.
1 egg (optional)
1/4 cup water
1 Tablespoon olive oil
1 cup Pumpkin puree
3 cups flour (plus more for kneading)
1 teaspoon salt
1 teaspoon nutmeg
Beat together all the wet ingredients until well blended. Stir in about 2 - 2 1/2 cups of the flour until the dough is no longer sticky. Turn dough out onto floured work area and knead remaining flour into dough until the dough is stretchy and no longer sticky.
Run dough through pasta machine making sure the dough stays floured and does not stick to the machine. I ran mine to about a 4 or 5 before adding cheese mixture. Seal edges with water and then boil for about 5-8 minutes. I made a few noodles out of the remaining pasta.
* The measurements on this are approximate, climate and ingredients can play a big part in how it all comes together.
Filling:
1 egg
8 oz. Ricotta Cheese
4 oz. Goat Cheese
1/2 cup Parmesan, Mozzarella, etc.
1 teaspoon thyme
Dash of Nutmeg
Dash of Salt
* I kind of guessed on the cheese.... 4 oz. of goat cheese might be too much. I would adjust that depending on your love/hate of goat cheese. Some people add sage to the cheese as well. I didn't have any, but it sounded good.
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