This is a great way to clear out your pantry of any canned pumpkin you might have leftover from fall/winter. Unless you plan on making a ton of these raviolis, I am sure you will have extra pumpkin puree. Tomorrow I am going to finish it off by making pumpkin butter. Don’t be scared by these instructions; it really isn’t that hard to make from-scratch raviolis (trust me!). I have a couple of photos that might better display some of the steps. Also, at the end of this recipe, I will post how to store any extra dough.

RAVIOLIS:

• 2 C flour (I used 1 part all-purpose:1 part whole wheat)
• Egg replacer (=2 eggs)
• 1/4 C tomato paste
• water

PUMPKIN FILLING:

• 1/2 C pumpkin puree (actually use as much as you think you will need)
• splash of milk
• nutmeg

***

1. In a bowl put flour. Separately beat together egg replacer and tomato paste. Make a well in the bowl of flour and add egg replacer/tomato paste mixture. Envelope flour over mixture until you have a round ball of dough. You might need to add a few tablespoons of water to bind the dough.
2. Section off the dough into quarters. With a rolling pin, roll out each section into a thin rectangle. Make sure to put some loose flour down on your workspace and rolling pin so the dough doesn’t stick.
3. With a sharp knife or a fluted wheel, evenly cut strips of dough.
4. In a separate bowl mix together pumpkin filling ingredients.
5. On a strip of dough, drop a small amount of pumpkin filling every inch or two apart.
6. With a wet napkin, dab across border and in between each filling drop.
7. Cover with a second strip of dough and cut between each drop forming the individual raviolis.
8. REPEAT for as many more strips of dough desired.
9. To cook ravioli, boil water. Once the water is boiling, add raviolis and adjust to medium heat.
10. The raviolis should dropped to the bottom and as they cook they will rise to the top of the water. Raviolis tend not to take long to cook (~5 minutes), so keep an eye on them.
11. HOW TO STORE DOUGH: Securely wrap any extra dough in saran wrap and put inside a tightly sealed container. You can freeze dough for up to 8 months.

Top with whatever sauce you would like. Here, I drizzled olive oil and topped with Italian seasoning.

BONUS PHOTOS OF RUPERT!

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