Ingredients
– 2 cups pumpkin puree
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon nutmeg
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
– 1 package of fresh pasta sheets
– 1 tablespoon olive oil
– 1 cup vegetable broth
– Fresh parsley for garnish
Method
1. Combine the pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, cinnamon, and salt in a bowl. Mix until everything is well blended.
2. Cut the pasta sheets into squares, about 10cm by 10cm.
3. Place a small spoonful of the pumpkin mixture in the center of each square. Fold the square diagonally to form a triangle and press the edges to seal.
4. Boil water in a pot and add the ravioli. Cook them for about 4-5 minutes or until they float to the surface.
5. In a skillet, heat the olive oil and vegetable broth together. Gently transfer the cooked ravioli to the skillet and sauté for a few minutes. Serve hot, garnished with fresh parsley.
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