Whole Wheat Pumpkin Ravioli
Tasty little pockets made with love. This recipe makes two batches of 16 raviolis. These are made with my whole wheat pumpkin noodle recipe with some pumpkin puree inside but you can use any kind of noodle and puree or mix and match flavors.
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.
