Pumpkin-Spinach Ravioli | Fit Pregnancy

Pumpkin-Spinach Ravioli

Pumpkin-Spinach Ravioli
This Recipe:
Skill Level:
Serves: 3 dozen ravioli
Start to Finish: 50 min
Prep: 45 min
Cook: 5 min
Ingredients:

½ cup roasted pureed pumpkin or winter squash
½ cup ricotta cheese
½ teaspoon salt
1 teaspoon olive oil
1 tablespoon minced shallot or red onion
1/4 chopped frozen spinach, thawed and well-drained
3 tablespoons grated parmesan cheese
Pinch grated nutmeg
½ teaspoon maple syrup, or to taste
Black pepper
1 egg, beaten
One 12-ounce package wonton wrappers or fresh pasta sheets
Tomato sauce or butter and cheese, for serving
 

Directions:

1. In a fine sieve set over a bowl, combine the pumpkin, ricotta and salt and let drain for 30 minutes.

2. Meanwhile, in a small skillet, heat the olive oil. Add the shallot and sauté over medium heat until soft, 2 minutes. Add the spinach and sauté for 2 more minutes.

3. In a bowl, combine the drained squash mixture with the spinach mixture. Stir in the parmesan and nutmeg. Add maple syrup and black pepper to taste. Stir in the egg.
Have ready a bowl of water.

4. To make wonton ravioli, place a scant teaspoon of filling in the center of a wrapper. Use a damp finger to moisten the edges of the wrapper, then fold it over the filling to form a rectangle.

5. To make ravioli with fresh pasta, dot a sheet of pasta with teaspoons of filling at 2-inch intervals. Use a damp finger to moisten the edges of the pasta, then fold the sheet over the filling.

6. Press around the filling to seal, squeezing out any air bubbles, then use a ravioli cutter or knife to form half-moon or square ravioli. Repeat until all the filling has been used.

7. To freeze the ravioli, lay them out on a baking sheet until hard, about 20 minutes, then transfer to a freezer bag. Boil fresh ravioli in salted water for 3 to 4 minutes, frozen ravioli for 5 minutes. Drain and serve.

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