Prep Time20 minsCook Time5 minsTotal Time25 minsYields1 Serving

[cooked-sharing]

 1 qt Pasta Dough
 200 g Pumpkin Puree
 200 g Ricotta
 Salt
 Pepper
 Rosemary
 Thyme

In a bowl, mix the ricotta with the  pumpkin puree add the herbes as well as salt and pepper. 

Remove the plastic wrap from the dough and divide it into 4. Use a pasta machine to roll out the dough until you can see your hand through it.

Lay down the dough on a floured surface and use a cookie cutter to cut our circles for your ravioli. Spoon some filling onto the dough circles and brush some water onto the edges of the dough.

Lay down a second cut out dough onto the filling and gently press out the air. Use a fork to press the dough together. 

Bring a large pan of salted water to a simmer and cook the ravioli for 4-5 minutes. 

Ingredients

 1 qt Pasta Dough
 200 g Pumpkin Puree
 200 g Ricotta
 Salt
 Pepper
 Rosemary
 Thyme

Directions

Notes

Pumpkin Ricotta Ravioli
Author

Belgian girl that loves to discover delicious recipes, dine in tasty restaurants and visit the most beautiful places in the world

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