For the pasta, I used my Pumpkin Bow Tie Pasta recipe. I ran out of flax seed (for shame!)
For the filling, I had some more venison sausage. I think a mixture of sweet and hot Italian sausage would be amazing. I also added in some ricotta and some spinach. Mmmm.
I served them with plain ol' jarred spaghetti sauce. They were delicious.
A note - this makes a TON. I have half of them (uncooked) in my freezer waiting to be cooked another night.
Pumpkin Ravioli with Sausage, Spinach, and Ricotta
1 1/2 c pumpkin puree
1 c all-purpose flour
2 c whole wheat flour
1/2 lb sausage, crumbled (I used venison, but Italian would be delightful)
1 onion, chopped fine
1 c ricotta cheese (I used fat free)
1 box frozen chopped spinach
1 Tbsp Italian seasoning
1 tsp garlic powder
Prepare pasta dough:
In a food processor or by hand, combine the pumpkin and flour until they form a dough. Using a bread machine, a stand mixer with a dough hook, or by hand, knead for about 5 minutes or until smooth. If it's too sticky, add a little more flour. If it's too dry, add a little water.
Cover in saran wrap and let sit for about 15 minutes.
Prepare the filling:
Saute the onion and sausage until well cooked. Drain off any excess fat.
Stir in drained spinach and ricotta cheese. Combine well.
Make the raviolis:
Using a small amount at a time, roll pasta dough out in pasta machine as thin as possible (setting 6 on my machine), or by hand as thin as possible into sheets.
Put tablespoons of filling onto a sheet of pasta (I used my cookie scoop). Top with second sheet of pasta. Using your hands, press the pasta down between each ravioli. Crimp on edges and cut to separate. (I have a pasta crimper, and it worked beautifully. You could also use a fork to crimp the edges.)
Boil raviolis a few at a time (don't crowd the pan), for 3-4 minutes each batch. Drain, and serve with your favorite sauce.
|Cooked and delicious|
(I also froze some raviolis by laying flat on a cookie sheet, and then transferring to a freezer bag once frozen)