Title: Pumpkin Ravioli
Categories: Mexican Cheese Pasta
Yield: 6 Servings
| 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 | | Eggs; Large |
| | | Pumpkin Seed Sauce; * |
* See Sowest 2 for recipe. 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.