- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour
- 2 tbsp butter
- 1 tsp salt
- 1.5 cups pumpkin
- 2/3 cup Parmesan (freshly grated)
- salt and pepper
- 4 tbsp butter
- 1/2 cup cream
- 1 can tomato sauce
- 1/4 cup parsley
- 3 cups kale
Mix flour and salt in a bowl. Create a hole in the middle and add melted butter and 1/2 cup warm water. Mix together with a fork. Add more water if it’s not wet enough or add more flour if it’s too sticky. Let it sit for 30 min.
Using a rolling pin, roll out the dough so that it’s pretty thin. Just imagine the thickness of a lasagna noodle and that’s what you want. Make sure you put flour down on the surface you’re using and keep flour on the rolling pin. There’s nothing worse than dough sticking to your rolling pin! After this is done, use a pizza cutter to slice strips of dough. Then cut across to make squares. These are about 2in by 2in squares. I didn’t measure but I think that’s right. Use only 1/2 of the pumpkin mixture, save the other half for the sauce. Add 1 hefty tbsp of pumpkin mixture to each square of dough. Wet your fingers on the edges of the ravioli square with the pumpkin then put the other dough square on top and press down the edges. If this doesn’t make sense, Google a picture of look at the pictures I post.
Bring a huge pot of water to boil. Add around 6 ravioli at a time and remove once they float to the top. The time the ravioli take to boil depends on how thick they are.
While the ravioli are boiling, make the sauce. I added the butter and let it melt. Next I added the cream. Then I added the pumpkin mixture. After this melted I added the tomato sauce. At the end I added the kale and parsley (I added the parsley before I thought to use kale, so you don’t really have to add it if you don’t want to).
I decided to bake the ravioli like a lasagna instead of putting the sauce over top. If you do this, just alternate a layer of ravioli and a layer of sauce until you reach the top of the glass baking dish. Bake at 350 degrees for about 45 minutes!