This is the easiest homemade noodle recipe I have yet to try! I used this to roll out my dough but you can make these without a pasta maker. Try this recipe with fresh pumpkin, squash, kale, spinach, carrots, beets, or any type of puree you if want to give them a really nice flavor and beautiful color.
How I came up with this: I was thinking of making ravioli but I have never done that before and I do not have fancy cutters or tools for it. I thought about making a noodle recipe and pinching together little pockets of filling and almost gave up on the idea. Then I realized, my ice cube tray would make a perfect mold for raviolis! I looked up recipes for whole wheat noodles but I couldn’t find one that looked easy and used only wheat flour. Most recipes include all purpose flour mixed in, since wheat is so dense, but I didn’t have all purpose flour. So I made my own recipe for pumpkin whole wheat noodles and I couldn’t be happier with it.
See my easy pumpkin puree recipe here: https://healthyhappyfarm.com/easy-pumpkin-puree/
Whole Wheat Pumpkin Noodles
Equipment
- mixer
- pasta machine helps but not required
Ingredients
- 1/2 cup Pumpkin Puree https://healthyhappyfarm.com/easy-pumpkin-puree/
- 2 Eggs
- 2 Cups Whole Wheat Flour
- 2 TBS Olive Oil
Instructions
- First, in your mixing bowl, combine pumpkin and eggs until blended together.
- Then, add your flour (about 1/2 of flour at a time) and 2 TBS olive oil and mix until combined.
- Next, knead the dough with a dough blade (if your mixer has one) or by hand for a couple minutes until a ball is formed.
- Finally, let your dough ball rest for about 5 minutes. Cut into forths and roll one piece out at a time with a floured serface (wax paper or silicone baking mats work well too) and rolling pin. If using a pasta machine: Roll dough in a thin strip and pass though the pasta machine from the largest setting and back through the next settings until desired thickness. Than, pass through with the noodle cutting attachment (if desired) or keep your noodle sheet for lasagna or roviolis. If using rolling pin: Roll dough as thin as you can get it and carefully cut out your noodles with a knife or leave the sheet for lasagna or roviolis. Cook per recipe or for about 3 min in boiling water
Notes
Whole Wheat Pumpkin Ravioli
Ingredients
- 4 12"x4" Sheets of whole wheat pumpkin noodles See recipe above
- 1 Cup Ricotta cheese
- 1/2 Cup Shredded white cheddar or mozzarella cheese
- 1 tsp Basil fresh or dry
- 1 tsp Oregano fresh or dry
- 1 tsp Garlic fresh or dry
- 1/2 Cup Pumpkin Puree
Instructions
- First, in a mixing bowl, combine cheese and seasoning
- Next, Using a greased ice cube tray, gently lay a sheet of your prepared noodles on top and carefully press the noodle dough slightly in each ice cube mold to form your ravioli pocket.
- Then, fill each pocket with your cheese filling (about 1 TBSP in each). There should be about 1/3 of the filling remaining.
- After the cubes are filled, Lay another noodle sheet on top and applying slight pressure to allow the noodles to stick together. Press the edges to make sure the noodles are formed together.
- Afterwards, carefully flip and remove the tray. use a butter knife or ravioli cutter to separate each ravioli.
- Furthermore, if you do not have a fancy ravioli cutter you can decorate the edges with a fork. similar to pie crusts.
- Great Job! Now, starting the next batch of raviolis, lay out a new sheet of noodle dough on the ice cube tray.
- After that, mix 1/2 Cup of pumpkin puree in your left over cheese mixture. This will give your second batch of raviolis a whole new flavor and color. Feel free to mix in some additional spices if you would like this batch to have a pumpkin spice taste such as: ginger, nutmeg, or cinnamon.
- At that point, repeat the filling, adding a sheet of noodle on top, flipping, and separating.
- Finally, cook your fresh homemade ravioli noodles (doesn't that feel good to say that?) in a pot of boiling water for 3-6 minutes. Very carefully lifting them off the bottom of your pot with a fork or slotted spoon. when they start to float they are ready to come out. Enjoy plain, with sauce, or butter. For my sauce, I used about 1 cup of water from the pot, 2 TBS butter, a little salt, pepper, garlic and added some cut up spinach and kale.
