Fall '12 Main Course Pumpkin Ravioli with Ham Steak
This was so tasty. The raviolis were light, and sweet, and made a perfect compliment to the salty ham. I was very happy with this.
2 cups all purpose flour
2 tsb. Vital Wheat Gluten
1 tsp. salt
4 tbs. cooking oil
2 large eggs
Enough water to form a good and elastic noodle dough
Whisk together the flour, gluten, and salt. In a separate bowl, whisk together the oil and egg. Combine the dry ingredients to the wet, along with the cooking oil and a quarter cup of water. Knead it together to forma smooth dough. Cover and set aside.
2 cups cooked and prepared pumpkin (pumpkin must be a little dry)
1/2 cup sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 tsp. ginger
Combine all ingredients together in a large bowl. Whisk until everything homogenized together.
Divide the dough into two equal halve. Set one aside and roll out the other dough ball on a flour-dusted surface, into a thin rectangle. Brush with egg wash.
Place two tsp. pumpkin for each ravioli, into regular rows, an inch apart. Cover with the second sheet of rolled ravioli. Use your finger to press the dough around each ball of filling, removing as much air as is possible. Use a biscuit cutter that will cut a circle around your ravioli. place the ravioli's into boiling water for about five minutes. Remove and drain, then place into a lightly oiled bowl. Repeat until all ravioli are cooked.
Sear the ham steaks until golden brown on both sides.
Plate it all. Yum.
Seeeeeya; Chief Longwind of the North
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