Cilantro Ravioli with Pumpkin Filling |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
For the Pasta: 1 cup bread flour 1/4 cup eggbeaters 1 pinch salt 3 tbsp cilantro, chopped For the Filling: 4 cloves garlic, in their skins 1 pound pumpkin, peeled and seeds removed 1/2 cup ricotta cheese 4 sun-dried tomatoes, drained and finely chopped 2 tbsp olive oil 1 pinch black pepper Ingredients:
1 cup bread flour |
1/4 cup eggbeaters |
1 pinch salt |
3 tbsp cilantro, chopped |
4 cloves garlic, in their skins |
1 pound pumpkin, peeled and seeds removed |
1/2 cup ricotta cheese |
4 sun-dried tomatoes, drained and finely chopped |
2 tbsp olive oil |
1 pinch black pepper |
Directions:
1. Place the flour, eggs, salt and cilantro in a food processor. Pulse until the ingredients are combimed.
2. Knead the dough on a lightly floured board until smooth.
3. Wrap the dough in plastic wrap and let rest in the refrigerator for 20-30 minutes.
4. Preheat the oven to 400F. Place the garlic cloves on a baking sheet and bake for 10 minutes, until softened. Cut the pumpkin into pieces. Steam the pumpkin for 5-8 minutes in a steamer or double boiler, until tender, and drain well.
5. Peel the garlic cloves and mash them into the steamed pumpkin together with the ricotta and sun-dried tomatoes. Season with plenty of black pepper.
6. Divide the pasta into four pieces and flatten slightly. Roll out each pece as thin as possible. Lay the sheets of pasta on a clean dish towel until slightly dried.
7. Using a 3-inch crinkle-edged round cutter, stamp out 36 rounds.
8. Top 18 of the rounds with a teaspoonful of the pumpkin mixture, brush the edges with water and place another round of pasta on top. Press firmly around the edges to seal. Bring a large pan of water to a boil, add the ravioli and cook for 3-4 minutes. Drain well and toss with olive oil. Add pepper and serve garnished with cilantro sprigs.
|
|