MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Pumpkin Ravioli with Pumpkin Seed Sauce
 Categories: Pasta, Main dish
      Yield: 6 servings
 
MMMMM--------------------------RAVIOLI-------------------------------
      1 c  Ricotta cheese
    1/2 c  Pumpkin, cooked
    1/2 ts Salt
    1/4 ts Nutmeg
      2 c  Flour
    1/2 ts Salt
    1/4 ts Tomato paste
      1 tb Oil
      2 ea Egg

MMMMM---------------------PUMPKIN SEED SAUCE--------------------------
      1 c  Shelled pumpkin seeds
    1/2 c  Onion, chopped
      1 ea Slice white bread,
           -torn into small pieces
      1 cl garlic, crushed
      2 tb Oil
      2 tb Green chilies, chopped
     14 oz Chicken broth
    1/2 c  Whipping cream
           Salt
 
  Mix cheese, pumpkin, 1/2 ts salt and the nutmeg; reserve.
  
  Mix flour and 1/2 ts salt in large bowl; make well in center.  Beat
  tomato paste, oil and eggs until well blended; pour into well.  Stir
  with fork, gradually bringing flour mixture into centre, until dough
  forms a ball. If dough is too dry, mix in up to 2 tb water.  Knead
  on lightly floured cloth-covered surface, adding flour if dough is
  sticky, until smooth and elastic, about 5 minutes.  Cover, let rest 5
  minutes.
  
  Divide dough into 4 equal parts.  Roll dough, one part at a time, into
  rectangle, about 12x10 inches (keep remaining dough covered).  Drop
  pumpkin mixture by 2 level teaspoonfuls onto half of the rectangle
  about 1 1/2 inches apart in 2 rows of 4 mounds each.  Moisten edges
  of dough and dough between rows of pumpkin mixture with water.  Fold
  other half of dough up over pumpkin mixture, pressing dough down and
  around mixture. Trim edges with pastry wheel or knife.  Cut between
  rows of filling to make ravioli; press edges with fork to seal.
  Repeat with remaining dough and pumpkin mixture.  Place ravioli on
  towel; let stand, turning once, until dry, about 30 minutes.
  
  Prepare Pumpkin Seed Sauce.  Heat until hot; keep warm.  Cook ravioli
  in 4 quarts boiling salted water (2 ts salt) until tender, 10 to 15
  minutes, drain carefully.  Serve ravioli with sauce.
  
  Pumpkin Seed Sauce:
  
  Cook pumpkin seeds, onion, bread and garlic in oil, stirring
  frequently, until bread is golden brown.  Stir in chiles.
  
  Place mixture in food processor workbowl fitted with steel blade;
  cover and process until smooth.  Stir in broth, whipping cream and
  salt.
  
  Serve with Pumpkin Ravioli.

  Posted by Linda Davis
 
MMMMM