Pumpkin Raviolis!

Ever since my mom sent me a couple cans of Pumpkin Puree in my Fall package I have been searching for recipes that call for it! This one I found and we loved! I made them twice! Making homemade raviolis may be very challenging to roll out all the dough when you don't have a machine to do it! But it was well worth it! They are so delicious in the end and you will feel so proud of yourself! :) If you have  left over pumpkin puree after this recipe please try my Pumpkin Pancakes!

Serves: 4

Ingredients Filling:
1 cup Pumpkin Puree
1 cup Ricotta Cheese
2 oz. Goat Cheese
2 teaspoon of Savory or Sage (I could not find Sage in Slovenia)
1 teaspoon Salt
1 teaspoon Ground Pepper
3/4 teaspoon Nutmeg

Ingredients Dough:
2 cups Flour
1 teaspoon Salt
3 Large Eggs
2 Tablespoons Extra-Virgin Olive Oil

Garnish:
Olive Oil
Garlic
Savory or Sage
Fresh Grated Cheese

Directions:
1. Mix the dough ingredients together and then place in a tight plastic bag or saran wrap for 30 minutes to an hour. (This will really help for the gluten to relax and not be so elastic when you are rolling it out)
2. Mix all the ingredients together for the filling.
3. Break off about half of the dough (place the other half back in the bag tight so it doesn't dry out)
4. Sprinkle flour on the counter and roll out the dough as much as you can until it is thin but not tearing.  (the thinest you can get it the better they will taste).
5. Take a cup or round cookie cutter and cut as many circles as possible.
4. Put 1 Tablespoon of filling into each circle then fold over and seal with a fork.
5. Repeat for the other half of the dough.
6. Bring a large pot of water to boil.
7. Place Raviolis in pot and boil until they all begin to float (should only take about 4 minutes)
8. Garnish with Grated Cheese, Olive Oil, Garlic, and Savory or Sage! (salt and pepper as you wish)


Slovenian Word of the Day:
Bučno meaning Pumpkin

PEACE & LOVE,
Kevin & Amanda