Friday, April 22, 2016

pumpkin ricotta ravioli mixture


I made Homemade pasta rolled into sheets, about 3 eggs to 2 1/2 cups of flour.... I addd flour as needed... roll out thin... these are basically only my notes to make what I threw together...Which was delicious!

Mixture:
1 1⁄4 cups
 fat-free ricotta cheese
3⁄4 cup
 pumpkin puree
1⁄2 cup
 Parmesan cheese, grated
1⁄2 teaspoon
 2 cloves garlic 
2 Tablespoons
 dried basil
1⁄2 teaspoon
 salt
1⁄2 teaspoon
 pepper
  1. In a medium bowl, stir together ricotta, pumpkin, Parmesan, and spices. Reserve 1 Tablespoon Parmesan for topping.

Cut pasta sheets into 2.5 squares.
Spoon out mixture onto each ravioli to fill center.... wet edges, add top pasta square, and crimp edges. ( Yes, I used my meat tenderizer to do so. haha! Worked great!)

Boil until they float.

Sauce, Melt one stick of butter, until it foams, skim off foam, add walnuts and a half clove of garlic, drizzle over pasta.



2 comments:

Jacque Ojadidi said...

Thanks for share this article
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Chris White said...

Great post!
Thank you for sharing this.
I have always liked all your posts and I have tried a few recipes you posted and I must say it did come out really great.Thanks for sharing once again.Home made pasta was something I have been looking for,glad that you posted.
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