I posted and asked if anyone would like this recipe and was told yes!!:) This dish was a perfect way to use the leftover veggies in my fridge in a wonderful way! Hey I even used cabbage in my marinara-which I’m going to write a separate post about:)
This dish is a little more time consuming but worth the effort! Without children, you can likely complete it in 30-45 minutes, but if you’re like me and have a one year old clinging to your leg, then it might take you an hour to prepare this for dinner.
Prep time: 30-45 minutes Servings: 8-10
4 cups of cooked pumpkin purée
1 cup of finely chopped mushrooms
1/2 cup of whole basil
1/2 cup of corn
4 ounces of Gouda cheese
1 cup of mozzarella cheese
1 tsp of Dijon mustard
3 tsp. of garlic powder
1 tsp of allspice
Salt and pepper to taste
Lightly spray a non stick pan with cooking oil and bring to a medium heat. Add mushrooms to the pan. Chop basil and add as well. Cook until mushrooms are softened and the basil is browned. Stir in pumpkin. Add cheese, spices and mustard, stir until cheese is fully melted. Remove from heat and set aside.
Whole Wheat Pasta
3 cups of whole wheat white flour
1 tsp. of salt
1/2-1 cup of water
Mix flour and salt. Make a well in the middle of the flour and pour the beaten eggs and 1/2 cup of water into the well. Mix well, adding water as needed to bring mixture to a sticky consistency. Dump dough on a heavily floured surface and knead for 2-3 minutes.
I have only recently realized the need for a pasta press, and have yet to acquire one, so I rolled it out by hand. The lovely thing, however, is that they need not be perfectly even. I rolled out a 2 and 1/2inch wide strip that was rolled to about a 1/8 inch thickness. The thickness doesn’t have to be exact, just thin enough to not overwhelm the filling and thick enough to hold it in!
Spread roughly 3-4 tablespoons of pumpkin filling onto the dough and roll up. Press the side together until it forms a long log. Using a sharp knife, slice the log into 1 1/2 to 2 inch squares. Using a fork, press the open ends closed. I found this was a fast way to seal the pasta and give it a nice crimped edge!
Gently drop ravioli into a pot of boiling water. Cook for 4 minutes and gently remove with a slotted spoon. This recipe makes a lot of pasta, so it’s best to cook a few at a time. I formed and sliced new ravioli as another batch was cooking.
Serve warm, topped with marinara-yum yum!
After you try this, you will wonder why you never made your own pasta before! Fresh pasta has a delightful flavor and is down right impressive to serve to guests! Who knew it could be this easy?:)