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Ingredientes
- 1 c. Ricotta cheese
- 1/2 c. Pumpkin cooked
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 2 c. Flour
- 1/2 tsp Salt
- 1/4 tsp Tomato paste
- 1 Tbsp. Oil
- 2 x Large eggs
- 1 c. Shelled pumpkin seeds
- 1/2 c. Onion minced
- 1 slc white bread torn into small pcs
- 1 x Clove garlic crushed
- 2 Tbsp. Oil
- 2 Tbsp. Green chilies minced
- 14 ounce Chicken broth
- 1/2 c. Whipping cream
- Â Â Salt
Direcciones
- Mix cheese, pumpkin, 1/2 tsp salt and the nutmeg; reserve.
- Mix flour and 1/2 tsp salt in large bowl; make well in center. Beat tomato paste, oil and Large eggs till well blended; pour into well. Stir with fork, gradually bringing flour mix into center, till dough forms a ball. If dough is too dry, fold in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, till smooth and elastic, about 5 min. Cover, let rest 5 min.
- Divide dough into 4 equal parts. Roll dough, one part at a time, into rectangle, about 12 x 10" ( keep remaining dough covered ). Drop pumpkin mix by 2 level teaspoonfuls onto half of the rectangle about 1 1/2" apart in 2 rows of 4 mounds each. Moisten edges of dough and dough between rows of pumpkin mix with water. Fold other half of dough up over pumpkin mix, pressing dough down and around mix. Trim edges with pastry wheel or possibly knife. Cut between rows of filling to make ravioli; press edges with fork to seal. Repeat with remaining dough and pumpkin mix. Place ravioli on towel; let stand, turning once, till dry, about 30 min.
- Prepare Pumpkin Seed Sauce. Heat till warm; keep hot. Cook ravioli in 4 qts boiling salted water (2 tsp salt) till tender, 10 to 15 min, drain carefully. Serve ravioli with sauce.
- Pumpkin Seed Sauce ( to serve with Pumpkin Ravioli )
- Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, till bread is golden. Stir in chiles.
- Place mix in food processor workbowl fitted with steel blade; cover and process till smooth. Stir in broth, whipping cream and salt.
- Serve with Pumpkin Ravioli.
- Yield: 6 servings
