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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. | 2. For filling: Blend next 7 ingredients in processor. Set mixture aside. | 3. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. | 4. (Can be prepared 1 day ahead and refrigerated.). | 5. Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. | 6. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		252.1667	0.0	56.1	1.4167
semolina flour	1	cup		601.2	121.6261	21.1756	1.7535
salt	1/2	teaspoon		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
water	2	tablespoons		0.0	0.0	0.0	0.0
pack pumpkin	10	ounces	solid	252.1667	0.0	56.1	1.4167
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
amaretti cooky	6			252.1667	0.0	56.1	1.4167
egg	2			286.0	1.44	25.12	19.02
salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon	ground	1.776	0.4117	0.0624	0.0127
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	3/4	cup	clarified unsalted	1026.0	47.141999999999996	32.058	86.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.