the only thing I’m testing positive for is pasta and cheese. 🥟🧀

my go on an italian classic with my seasonal twist on it by making Sundried Tomato & Pumpkin Ricotta Ravioli.

Recipe:

ingredients:

fillings

1/4 of a pumpkin

1/2 onion

a pinch of salt, pepper, & chili

1/2 cup parmesan

1 cup ricotta

1/2 cup chopped sundried tomatos

1/2 cup parmesan

1/2 cup mozzarella

a pinch of salt, pepper, & herb mix

pasta dough

3 cups flour

5 eggs

5 tbsp olive oil

2 tbsp water

procedure pumpkin ricotta:

1. cut pumpkin into small pieces & cook in a sauce pan with chopped onion & water

2. season with salt, pepper, & chili flakes

3. once pumpkin pieces are soft drain the pumpkin & let it cool down

4. mash up the pumpkin & mix together with ricotta & parmesan

procedure sundried tomato mozarella:

1. mix together chopped sundried tomatoes, parmesan, mozzarella, & season to taste

procedure dough & ravioli:

1. mix together all the dough ingredients & knead with your hands for about 10 minutes until you have a smooth dough

2. let the dough rest for at least 30 minutes

3. roll out dough very thinly

4. cut out (8cm / 3 inch diameter) circles

5. put one teaspoon of filling onto every pasta circle

6. fold the circle & press down the sides first to make sure there's no air in the ravioli besides the filling

7. cook all folded raviolis for about 4-5 minutes in boiling water

8. serve with freshly grated cheese & the sauce of your liking

9. iss / mange / enjoy!