Pumpkin Ricotta Ravioli

Prep time is an estimate, cook time includes cooling the pumpkin.

Sift the flour onto the work surface and make a well.

You may want to oil your hands first to prevent sticking.

Add the eggs one at a time , then add the salt.

Mix the eggs , then add a little flour at a time from the well , until all the flour has been used.

Knead for about 5 minutes , adding flour if dough is too sticky.

Dice the pumpkin and cook in boiling water for 10 minutes.

Strain and leave to cool.

In a large bowl , soften the ricotta.

When the pumpkin has cooled , mash with a fork and add to the ricotta.

Add the parmesan , egg , nutmeg , salt and pepper to taste.

Mix the ingredients together until they have a uniform texture.

Roll out a thin sheet of pasta.

Use the smallest setting on the pasta machine.

Or roll by hand.

Pasta should be very very thin at the final stage.

If you have a ravioli attatchment for your machine , this should be easy from here on inches.

Using a spoon , piping bag or fingers , place filling at equal distance apart along one side.

Fol.

flour, eggs, salt, ricotta cheese, pumpkin, parmesan cheese, egg, salt & pepper, nutmeg