Pumpkin Sun Dried Tomato Ravioli & Beurre Blanc (Thanksgiving Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 3


Dinner » Pasta » American

Ingredients:

Pumpkin-Sun Dried Tomato Ravioli with a Nutmeg Beurre Blanc and Shaved Truffles


Pasta:
- 2 cups Semolina Flour
- 2 cups regular flour
- pinch of salt
- 5 eggs
- 2 TB olive oil

Sift flours and salt together.

Add eggs and oil, mix together loosely.

Knead 8-12 minutes.

Let rest 30 minutes at room temperature in plastic wrap (more time is ok).

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[bholus10]

Step 1:

Roll out with pasta maker. The dough will be mealy and kind of hard to work with the first few times, but as you keep stretching it, it becomes smoother.

[bholus10]

Step 2:

Getting smoother:

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Step 3:

User a small glass to cut circles in the dough.

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Step 4:

Pumpkin Filling:
1/3 cup ricotta cheese
1/3 cups canned pumpkin puree
1/3 cup diced sun dried tomatoes

Mix together until well combined.

Use about 1 TB per ravioli.