Apple Pumpkin Spinach Ravioli
Step 1: Spinach Pasta
Step 2: Pasta Making Cont'd
Step 3: Ravioli Filling
Step 4: Building the Raviolis
Roll out dough to thinness desired and cut in half. Use flour or semolina to prevent sticking to the counter. You will likely do this batches. On one sheet of dough place small spoonful (or however big you want your raviolis, I used ~1/2 Tbsp.) every 2-3 inches apart, brush with water (can use egg wash) around the filling, and cover with remaining sheet, pressing firmly between filling bumps. Cut and lay raviolis on a sheet tray sprinkled with semolina.
Step 5: Cooking the Raviolis
Boil pot of water with sprinkle of salt. Cook ravioli until floats up to the top or longer depending on desired consistency. These will be a bit more on the al dente side since they are whole wheat.
OR
Freeze and use for later!
- 1/2 lb. fresh spinach
Step 2: Pasta Making Cont'd
- 1-1/2 c. semolina
- 1-1/2 c. whole wheat flour
- 1/2 tsp. salt
- 3 ea. eggs
- 2 Tbsp. EVOO
Step 3: Ravioli Filling
- 1 c. pumpkin puree (mine was home roasted)
- 1 ea. medium apple
- 1 ea. small shallot
- 1/4 c. + 2 Tbsp. pecorino (or similar)
- 2.5 oz. goat cheese (or similar for flavor preference)
- pinch of nutmeg
- season with salt & pepper
Step 4: Building the Raviolis
Roll out dough to thinness desired and cut in half. Use flour or semolina to prevent sticking to the counter. You will likely do this batches. On one sheet of dough place small spoonful (or however big you want your raviolis, I used ~1/2 Tbsp.) every 2-3 inches apart, brush with water (can use egg wash) around the filling, and cover with remaining sheet, pressing firmly between filling bumps. Cut and lay raviolis on a sheet tray sprinkled with semolina.
Step 5: Cooking the Raviolis
Boil pot of water with sprinkle of salt. Cook ravioli until floats up to the top or longer depending on desired consistency. These will be a bit more on the al dente side since they are whole wheat.
OR
Freeze and use for later!