1. Make a mound with the flour and create a well in the top of the mound. Add eggs, olive oil, tomato paste, and 1/2 teaspoon of kosher salt to the well. Knead the ingredients together until fully blended. Wrap in wax paper and allow to rest at room temperature for at least 30 minutes. 2. Boil asparagus until soft. Remove asparagus, but keep the water. 3. Heat chopped almonds in a pan at medium heat for about 5 minutes, stirring frequently. 4. Add asparagus, pumpkin, chopped garlic, 1/2 teaspoon of kosher salt, and thyme to the pan and blend thoroughly. Heat for about 5 minutes, then cover and remove from heat. 5. Roll dough flat and form into large rectangular strips. If using pasta roller, don't use the thinnest setting. 6. Add water to the reserved asparagus water and bring to a boil. 7. NOTE: refer to the photo for a visual guide to assembling the ravioli. 8. Cut flattened dough into squares, making sure that each has a square of comparable size to go with it. 9. Brush all edges of one the squares with beaten egg yolk, and scoop in a small mound of pumpkin-asaparagus mixture. Make sure that there is room between the mound and the edges of the square so the ravioli stays sealed. 10. Place the other pasta square over the top of the square with the filling. Pinch the edges together. Repeat for remaining pasta and filling. 11. Allow uncooked ravioli to rest for at least an hour to allow the halves to stick together. 12. Add ravioli to the boiling water in small batches and cook for 2-3 minutes. Remove from water with strainer to keep the hot water boiling. Place in collander to drain. Continue until all the ravioli is cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
