One of my all-time faves from Novermber 8, 2011
3 1/2 cups flour
12 tbsp pumpkin puree
1 tbsp basil
1 tsp cinnamon
Create a mound with the flour. It should look like a volcano with a crater at the top. In the crater, crack in your 4 eggs, and sprinkle 1 tsp salt. Knead eggs into flour gently at first to make sure the egg doesn’t escape. continue kneading for about 15 minutes adding flour as needed. You don’t want the dough to be flaky due to too much flour or sticky due to not enough.
Create a ball with the dough. With a knife, cut the ball into 2 even halves. Roll out first half gently powdering your table top with flour and sprinkling flour onto the flour to ensure the dough doesn’t stick to the table or the rolling pin.
Roll both balls until they’re roughly 1/16 of an inch thick
Mix all ingredients into a bowl. It doesn’t get much easier than this.
With a pint glass, mark out each individual ravioli. Don’t cut them out yet, just mark them.
In the middle of each circle, place a big tbsp of filling.
Once there is filling inside each circle, lay the other sheet of dough across the top.
With the top of the pint glass, push through both layers of dough.
With the glass firmly pressed down, pull the dough that is outside of the glass from it. Do this with each individual ravioli.
With a fork, press around the edges to seal
Place in boiling water for about 5 minutes or deep fry for 3 minutes
Pumpkin Cream Sauce
1 1/2 cup pumpkin puree
1 cup milk (I used rice milk)
1 tsp salt
With whisk, mix together until smooth. Heat on low for 5 minutes. Pour on Ravioli.