Pasta Dough :
>
Ingredients :
2 ¹⁄₂ cups A/P flour
3 -4 eggs (depending on size)
^{Kosher salt to taste}
>
Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
———————————————————————–
Filling :
>
Ingredients :
1 cup ricotta cheese, softened
²⁄₃ cup pumpkin, peeled, finely diced, cooked tender, drained, cooled
¹⁄₄ cup fresh-grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt salt and cayenne pepper to taste

>
Method :
mash pumpkins and ricotta, add all other ingredients, mix well
———————————————————————–
Ravioli :
>
Method :
Roll pasta into thin sheets, cut into wide strips, brush edges lightly with water
Add filling at equal distance
Fold over the sheet of pasta, squeeze-out air
Cut out the individual ravioli shapes using pastry cutter or shape cutter, press with a slightly smaller scalloped ring to give a “crimped” appearance
Cook 5-7 minutes in boiling water, depending on the thickness of the dough and filling
———————————————————————–
>
>

Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

>
>