Pumpkin Ravioli

Ingredients

• 1 cup ricotta cheese
• 1/2 cup pumpkin puree (canned)
• 1/4 teaspoon salt
• 1/3 cup spinach, thawed and dried
• 1/4 cup tomato paste
• 2 tablespoons olive oil
• 1/2 teaspoon nutmeg, ground

Directions

1. 1

   Mix cheese pumpkin, nutmeg and salt.

2. 2

   Use wonton wrappers for pasta, 4" x 4" is standard size.

3. 3

   Layer 1 4" piece on lightly floured surface

4. 4

   While making keep unused pasta moist with tea towel so it is easy to work with.

5. 5

   Place 1 1 /2 tsp pumpkin mixture in center and top with another 4" piece.

6. 6

   Seal with pasta wheel or a fork, allow to dry on towel 20 min turning once.

7. 7

   Boil in plenty of salted water (about 1/2 tsp) about 3 -4 minutes. Remove carefully and place drained pasta in serving bowls or plates.

8. 8

   Top with your favourite sauce I like a white sauce mixed with diced tomatoes and fresh basil.

9. 9

   You will have extra filing which can be used again or frozen depending on how many you are making.

10. 10

    Serve with salad.