Archive for the ‘Pasta’ Category

Serves 4-6

1 cup unbleached bread flour
2 eggs
pinch of salt
3 tablespoons chopped cilantro
sprigs of cilantro to garnish

4 garlic cloves in their skins
1 lb pumpkin, peeled and seeds removed
½ cup ricotta cheese (or 1 ounce grated Parmesan cheese mixed with 4 ounce cottage cheese. Serve with shavings of Parmesan)
4 sun dried tomatoes in olive oil, drained and finely chopped (reserve 2 tablespoons oil)
freshly ground black pepper

Place the flour, eggs, salt and cilantro in food processor. Pulse until combined. Knead the dough on lightly floured board until smooth. Wrap the dough in plastic wrap and let rest in refrigerator for 20-30 minutes.

Preheat oven to 400F. Place garlic cloves on sheet and bake for 10 minutes until softened.

Steam the pumpkin for 5-8 minutes, until tender, drain well.

Peel garlic cloves and mash into pumpkin together with cheese and tomatoes. Season with black pepper.

Divide pasta into four pieces and flatten slightly. Using a pasta machine on it’s thinnest setting, roll out each piece. Lay the sheets on parchment until slightly dried. Using a 3-inch crinkle-edged round cutter, stamp out 36 rounds. Top 18 of the rounds with a teaspoon of the pumpkin mixture. Brush the edges with water and place another pasta round on top. Press firmly around edges to seal. Bring large pan of water to boil, add ravioli and cook for 3-4 minutes. Drain well and toss with the reserved tomato oil. Add pepper and serve garnished with cilantro sprigs.


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