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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains, Meats Main dish, Pasta 6 Servings

INGREDIENTS

1 c Ricotta cheese
1/2 c Pumpkin
cooked
1/2 t Salt
1/4 t Nutmeg
2 c Flour
1/4 t Tomato paste
1 T Oil
2 Egg
1 c Shelled pumpkin seeds
1/2 c Onion
chopped
1 Slice white bread
torn into small pieces
1 Clove garlic
crushed
2 T Oil
2 T Green chilies
14 oz Chicken broth
1/2 c Whipping cream
Salt

INSTRUCTIONS

Mix cheese, pumpkin, 1/2 tsp salt and the nutmeg; reserve.  Mix flour
and 1/2 tsp salt in large bowl; make well in centre.  Beat  tomato
paste, oil and eggs until well blended; pour into well.  Stir  with
fork, gradually bringing flour mixture into centre, until dough  forms
a ball. If dough is too dry, mix in up to 2 Tbsp water.  Knead  on
lightly floured cloth-covered surface, adding flour if dough is
sticky, until smooth and elastic, about 5 minutes.  Cover, let rest 5
minutes.  Divide dough into 4 equal parts.  Roll dough, one part at a
time, into  rectangle, about 12 x 10 inches(keep remaining dough
covered).  Drop  pumpkin mixture by 2 level teaspoonfuls onto half of
the rectangle  about 1 1/2 inches apart in 2 rows of 4 mounds each.
Moisten edges  of dough and dough between rows of pumpkin mixture with
water.  Fold  other half of dough up over pumpkin mixture, pressing
dough down and  around mixture. Trim edges with pastry wheel or knife.
Cut between  rows of filling to make ravioli; press edges with fork to
seal.  Repeat with remaining dough and pumpkin mixture.  Place ravioli
on  towel; let stand, turning once, until dry, about 30 minutes.
Prepare Pumpkin Seed Sauce.  Heat until hot; keep warm.  Cook ravioli
in 4 quarts boiling salted water (2 tsp salt) until tender, 10 to 15
minutes, drain carefully.  Serve ravioli with sauce.  Pumpkin Seed
Sauce  To  serve with Pumpkin Ravioli  Cook pumpkin seeds, onion, bread
and garlic in oil, stirring  frequently, until bread is golden brown.
Stir in chiles.  Place mixture in food processor workbowl fitted with
steel blade;  cover and process until smooth.  Stir in broth, whipping
cream and  salt.  Serve with Pumkin Ravioli. posted by Linda Davis
Posted to MM-Recipes  Digest V3 #237  Date: Sat, 31 Aug 1996 10:05:40
-0500  From: pickell@cyberspc.mb.ca (S.Pickell)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 471
Calories From Fat: 199
Total Fat: 22.7g
Cholesterol: 101.9mg
Sodium: 1067.7mg
Potassium: 685.3mg
Carbohydrates: 50.9g
Fiber: 6.7g
Sugar: 2g
Protein: 17.9g


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