Cheese Ravioli with Pumpkin Sauce October 26 2015, 0 Comments
Serves 3 to 4
- 1 jar Cucina Antica Tuscany Pumpkin sauce
- 3 cups all-purpose flour
- 6 eggs
- 1 tbs olive oil
- 16 oz ricotta cheese
- 1/2 mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded or grated
- 2 tsp Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)
- Salt and pepper
For the filling:
Beat one egg and add in ricotta, mozzarella, and Parmesan cheeses. Sprinkle Italian seasoning, salt, and pepper into the bowl. Mix until well blended.
For the pasta:
Place flour in a large mixing bowl and make a well in the center. Add eggs and oil into the well. Mix until dough begins to form, and then shape it into a ball. Place on a floured surface and knead until smooth and elastic (8 to 10 minuets). Add extra flour to keep from sticking, if necessary. Cover and chill for about half an hour.
Divide dough into 14 to 16 balls (depending on your desired ravioli size) and roll one ball into a long, thin strip. Place a teaspoon of cheese filling at one inch intervals along one half of the strip of dough. Fold the empty half of the dough strip over the filling, pressing the edges firmly, and then use a butter knife or pasta wheel to slice the ravioli into squares. Repeat with remaining dough balls and filling. Boil ravioli in water until they are tender and begin to rise to the top of the water, and then drain them.
Warm your jar of Cucina Antica Tuscany Pumpkin sauce in a pot or skillet. Plate your ravioli and top with sauce and extra Parmesan as desired.