Pumpkin and White Bean Ravioli

Ingredients

  • 2 cups (16 ounces) pumpkin purée (or 1, 15-ounce can commercial pumpkin pack)
  • 1 and 1/2 cups (9 ounces) cooked white beans, rinsed
  • 2 ounce (about 1/3 cup) chèvre
  • 2 tablespoons butter
  • 2 medium leeks, washed well, trimmed of stem and dark green parts, sliced
  • 3 large garlic cloves, coarsely chopped
  • Olive oil
  • 1/4 cup fresh parsley, coarsely choppped
  • Salt & freshly ground black pepper, to taste

Pasta

  • 9 ounces (about 2 cups) whole wheat pastry flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 3 – 6 tablespoons water
  • Cornmeal, for sprinkling
  • 1 egg, beaten, for wash

Browned Butter Sauce

  • 4 tablespoons butter
  • 2 tablespoons fresh oregano leaves (or other fresh herb)
  • Pinch salt
  • Freshly ground pepper
  • Parmesan cheese, for serving

Preparation

Click here for preparation method.

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