Pumpkin Ravioli

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 1 cup ricotta cheese
• 1/2 cup pumpkin puree (canned)
• 1/4 teaspoon salt
• 1/3 cup spinach, thawed and dried
• 1/4 cup tomato paste
• 2 tablespoons olive oil
• 1/2 teaspoon nutmeg, ground

Recipe

• 1 mix cheese pumpkin, nutmeg and salt.
• 2 use wonton wrappers for pasta, 4" x 4" is standard size.
• 3 layer 1 4" piece on lightly floured surface
• 4 while making keep unused pasta moist with tea towel so it is easy to work with.
• 5 place 1 1 /2 tsp pumpkin mixture in center and top with another 4" piece.
• 6 seal with pasta wheel or a fork, allow to dry on towel 20 min turning once.
• 7 boil in plenty of salted water (about 1/2 tsp) about 3 -4 minutes. remove carefully and place drained pasta in serving bowls or plates.
• 8 top with your favourite sauce i like a sauce mixed with diced tomatoes and fresh basil.
• 9 you will have extra filing which can be used again or frozen depending on how many you are making.
• 10 serve with salad.