Ricotta Ravioli Recipe
honeynut squash, pumpkin seed pesto
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Ingredients
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Ravioli Dough
Ricotta Filling
Pumpkin Seed Pesto
Method
Ravioli Dough
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs using a fork until the mixture forms a rough dough.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Ricotta Filling
- 3
Prepare the Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, honey nut squash puree, nutmeg, and salt. Mix until smooth and well combined.
Pumpkin Seed Pesto
- 4
Assembly and Cooking
- 5
Roll Out the Dough
Divide the dough into four equal parts. Roll each part out thinly on a floured surface or using a pasta machine until it's about 1/16 inch thick.
- 6
Form the Ravioli
Cut out circles or squares of dough using a cookie cutter or knife. Place a small spoonful of ricotta filling in the center of each piece. Moisten the edges with water, fold over, and press to seal tightly.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes, or until they float to the surface. Remove and drain.
- 8
Serve
Plate the ravioli and drizzle with pumpkin seed pesto. Optionally, garnish with additional Parmesan cheese and basil.