Cooking Recipe Ravioli Filled W/Pumpkin
Recipe Ingredients
Directions
For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4
eggs, 2 tablespoons olive oil and water and blend until dough comes
together, about 20 seconds. Turn dough out onto lightly floured
surface and knead until smooth, about 3 minutes. Wrap in plastic. Let
stand 15 minutes.
For filling: Blend next 7 ingredients in processor. Set mixture aside.
To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep
remainder covered to prevent drying), then fold into thirds. Turn
pasta machine to widest setting and run dough through. Repeat until
dough is smooth and velvety, folding before each run and dusting with
flour if sticky. Adjust pasta machine to next narrower setting. Run
dough through without folding. Repeat, narrowing rollers after each
run until pasta is about 1/16 inch thick, dusting with flour if
sticky. Repeat with another piece of dough. Lay 1 dough sheet on
lightly floured surface. Mound level teaspoons of filling at 2-inch
intervals, leaving 1/2-inch border along edges. Brush dough between
filling and along edges with water. Top with second sheet, pressing
around filling to seal. Trim around filling using pastry cutter to
create ravioli. Arrange ravioli on lightly floured waxed paper.
Repeat with remaining dough. Let ravioli dry until leathery around
edges. (Can be prepared 1 day ahead and refrigerated.)
Stir 2 tablespoons olive oil into large pot of boiling salted water.
Add ravioli (in batches if necessary) and cook until just tender but
firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add
butter and toss well. Divide among 8 plates. Sprinkle each with
freshly grated Parmesan cheese if desired. Top with freshly ground
pepper.