Pumpkin Ravioli with Pumpkin Cream Sauce

January 16, 2014

Ravioli dough:
2 cups flour
1/2 tsp salt
1/2- 14oz can of pumpkin puree
1-2 Tbls water
a pinch of nutmeg

Filling:
15 oz Riccotta
a pinch of nutmeg
1-2 cups parmesan cheese (I used 2, since we like cheese here ;) )
1 large egg, beat with 2 Tbls water
salt and pepper

Topping:
1 tomato diced small
3 green onions, diced

Sauce:
8 oz cream cheese
1/2 c. milk
1 cube butter
1 c. parmesan cheese
1/2 cup pumpkin puree
1 garlic clove, minced
1/2 tsp. red pepper flakes

Melt butter and add minced garlic and cook until garlic is soft. Add cream cheese* and pumpkin. Stir until smooth, then add milk, and parmesan cheese.

*Tip: When you're stirring the butter, garlic and cream cheese, it'll look all curdle-y, so what I do is stir it vigorously with a whisk until it becomes smooth. I promise it won't be curdle-y.

For dough: Mix together flour and salt. make well in center. Put pumpkin and 1 tbsp water in the well. Slowly incorporate the wet into the dry making a rough dough and adding more water as needed. Turn the dough onto a floured surface and knead into a smooth dough. Roll into log and wrap in a clean, damp paper towel. Set aside for 20 minutes. Roll out to an even thickness of 1/8 inch or less. Cut into desired shape. (I made circles instead of square ravioli.) Spoon filling onto one side of your circle (or square) and top with another pasta circle. With a fork crimp sides so filling won't come out. In a pot of gently boiling water, add your pasta and cook for about 3-5 minutes. For Filling: In a large bowl combine the ricotta, nutmeg, Parmesan and 1 egg. Season to taste with salt and pepper, stir well, and set aside.

Nutritions

Calories
866

Sodium
2283mg
95% DV

Fat
41g
64% DV

Protein
57g
114% DV

Carbs
57g
19% DV

Fiber
5g
22% DV