Pumpkin Ravioli

‘Tis the season for all things pumpkin!

Ingredients:

• 2 cups of gluten free flour

• 1/8 teaspoon of salt

• 1 teaspoon of extra virgin olive oil

• 4 eggs plus 1 egg yolk

• 1 ½ tablespoons of water

• 100 grams of pumpkin

• ¼-1/3 cup of Parmesan

• Nutmeg (to taste)

• Freshly ground pepper (to taste)

• Salt (to taste)

Steps:

• Mound flour and salt on a flat work surface and create a well

• Beat the extra virgin olive oil, eggs, and water in a bowl

• Pour mixture into well until it just about reaches the top of the well

• Knead the flour into the mixture while using the other hand to maintain the shape of the mound

• Repeat steps 3 and 4 until dough is formed. If dough is sticky, add a little more flour and knead. Repeat this process until the dough is no longer sticky

• Roll out dough so that it is no thicker than a nickel

• Lay dough over ravioli press and slowly press down using the other part of the press

• Using a brush, add egg wash (1 egg + some water) to all the corners of the ravioli (not just the outside perimeter)

• Combine pumpkin, Parmesan, nutmeg, pepper, and salt

• Add the filling. It can go a little above the mold, but do not go too high because it will overfill and may break the ravioli

• Lay another piece of dough on top of the filling and press firmly down on all the edges to create a seal or use a rolling pin

• Flip the mold over and release the ravioli

• Cut the ravioli with a knife or a ravioli knife to separate them

• Boil water. Once the water is boiled, add the ravioli using a spider or slotted spoon

• Cook the ravioli for 5 minutes, then remove with a slotted spoon

• Enjoy!