Pumpkin, ricotta, and chorizo raviolis Pumpkin, ricotta, and chorizo raviolis

 For 4 to 6 serving 

For the dough :
-          220g all-purpose flour
-          70g semolina flour
-          220g cold pumpkin puree

For the filling :
-          130g pumpkin puree
-          60g chorizo
-          250g ricotta
-          80 grated cheese
-          Salt and pepper

For serving :
-          About 2 liters good chicken stock
-          Fresh parsley

In a bowl, sift flour and semolina flour together and pour the pumpkin puree in the center.
Mix well until you get a smooth and homogene dough.
Form a ball with it and cover with plastic film. Let it rest in the fridge for 2 hours (you can wait just 30minutes it’s fine).


Prepare the filling : Cut the chorizo in very very thin chunks. Mix ricotta with pumpkin puree, then add grated cheese. Add chorizo and season to taste.

On a well floured surface, roll the dough until it’s very thin (between 1 and 2 mm thick). Then you can use a piping bag to put some filling on the dough, then cover with an other layer of dough, and cut raviolis with a tequila shot glass, or cookie cutter, or if you have a raviolis tool that’s fine too.

Bring chicken stock to a boil, then cook the raviolis for a few minutes, maybe 3, maybe more, just taste and see.
Serve with a bit of stock and sprinkle with fresh parsley.

Source :  http://the-wandering-girl.blogspot.com/2012/01/raviolis-au-potiron.html