Pumpkin Ravioli

I adore freshly made ravioli but unfortunately, my original recipes were ridiculously high in sodium and cholesterol so I've had to deviate from the original and come up with something that is not only less sodium but, heart healthy as well.
First, I had to recreate the ravioli dough recipe by, taking the yolks out. Changing from olive oil to canola oil to reduce saturated fats. Also reducing the amount of salt. There is enough salt in the ricotta cheese so the dough's flavor won't be compromised. Ricotta is also rich in omega 3's and omega 6's. A great cholesterol reducer.
Pumpkin ravioli is a nice change not to mention pumpkin provides many health-boosting nutrients but, you can fill them with anything so be creative and enjoy!

Filling: combine and set aside
1/2 cup pumpkin puree
1 cup ricotta cheese
1/8 teaspoon ground nutmeg
pinch of salt

Ravioli Dough:
2 cups unbleached or whole wheat, all-purpose flour
pinch of salt
1 1/2 tablespoon canola oil
3 egg whites
2 tablespoons water

Mix the flour and salt in a large bowl and make a well in the center of the flour. Beat the egg whites and oil until well blended. Pour into the well of the flour. Stir with a fork, gradually bring the flour mixture to the center of the bowl until the dough makes a ball. If the dough is too dry, press your finger in the center of the dough and put 1 tbsp cold water in the hole then mix... repeat once more if needed. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes.
Cover, and let rest for another 5 minutes.
Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working. Knead lightly on a floured cloth covered surface. Add flour if dough is sticky and keep kneading until the dough is smooth and elastic, about 5 minutes. Cover, and let the dough rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and in between the rows of mixture with water. Carefully place the other half of the dough over the mixture, pressing the dough down around the mixture. Cut between the rows of filling to make ravioli. Press the edges together with a fork, or cut with a pastry wheel. Making sure to seal all the edges really well.
Repeat with the remaining dough and filling then place the ravioli on a towel to let stand, and dry, turning once. Takes about 40 minutes.
Cook Ravioli in boiling water until tender and strain.

*I'd serve this with a creamy white wine sauce or a reduced calorie/sodium pumpkin seed cream sauce drizzle and topped with toasted fresh basil and crushed walnuts.

1 comments:

Cookin' Cowgirl said...

This sounds amazing! I love pumpkin!

I'm having my first linky party on my blog and the theme is pumpkin. I'd like to invite you to come link up your favorite pumpkin recipe. The link is open until Wednesday at midnight, so please stop by and say hi.

http://cookincowgirl.blogspot.com/2011/07/pumpkin-blog-hop.html

~Cookin' Cowgirl

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