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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make a mound with the flour and create a well in the top of the mound. Add eggs, olive oil, tomato paste, and 1/2 teaspoon of kosher salt to the well. Knead the ingredients together until fully blended. Wrap in wax paper and allow to rest at room temperature for at least 30 minutes. | 2. Boil asparagus until soft. Remove asparagus, but keep the water. | 3. Heat chopped almonds in a pan at medium heat for about 5 minutes, stirring frequently. | 4. Add asparagus, pumpkin, chopped garlic, 1/2 teaspoon of kosher salt, and thyme to the pan and blend thoroughly. Heat for about 5 minutes, then cover and remove from heat. | 5. Roll dough flat and form into large rectangular strips. If using pasta roller, don't use the thinnest setting. | 6. Add water to the reserved asparagus water and bring to a boil. | 7. NOTE: refer to the photo for a visual guide to assembling the ravioli. | 8. Cut flattened dough into squares, making sure that each has a square of comparable size to go with it. | 9. Brush all edges of one the squares with beaten egg yolk, and scoop in a small mound of pumpkin-asaparagus mixture. Make sure that there is room between the mound and the edges of the square so the ravioli stays sealed. | 10. Place the other pasta square over the top of the square with the filling. Pinch the edges together. Repeat for remaining pasta and filling. | 11. Allow uncooked ravioli to rest for at least an hour to allow the halves to stick together. | 12. Add ravioli to the boiling water in small batches and cook for 2-3 minutes. Remove from water with strainer to keep the hot water boiling. Place in collander to drain. Continue until all the ravioli is cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045
extra virgin olive oil	1/2	tablespoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
kosher salt	1	teaspoon		-	-	-	-
pumpkin	4	ounces	canned	17.0097	3.7195	1.168	0.0794
asparagus	2	ounces	cooked	11.3398	2.1999	1.2474	0.068
almond	1/2	ounce	chopped	125.3048	0.0	0.0	14.1747
thyme	1/2	tablespoon	chopped	1.212	0.2934	0.0667	0.0202
garlic clove	1		diced	-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118

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