Sunbeam BM7800 manual Pasta Dough, Variations, Pumpkin & Cheese Ravioli, Filling, Method

Models: BM7800

1 80
Download 80 pages 33.18 Kb
Page 65
Image 65
Pasta.

Pasta.

Method

1.Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2.Place the bread pan into the breadmaker and close the lid.

3.Press the MENU button to program (11) PASTA DOUGH and press “START”.

Pasta Dough

Plain flour 500g

Eggs 4 x 60g

Salt 1/2 teaspoon

Water 125ml

Note: If pasta dough appears too sticky, knead dough with additional flour.

Variations:

Spinach pasta: Add 100g of very well drained spinach to the dough recipe.

Tomato pasta: Add 2 tablespoons concentrated tomato paste to dough recipe.

Pumpkin & Cheese Ravioli

1 quantity pasta dough

Filling

150g pumpkin skin removed, baked and mashed

100g ricotta, mashed Salt and pepper, to taste 300g breadcrumbs Pinch of nutmeg

1 teaspoon garlic, minced

1.Combine all filling ingredients in a large bowl. Mix well to combine. If the mixture appears too dry, add an egg to combine. Season to taste with salt and pepper.

2.Divide dough into 4 portions. Roll each portion into a 25cm x 25cm square.

3.Place 2 teaspoons of filling 5cm apart on 2 sheets of the rolled out dough. Brush edges with a little water or beaten egg and top with remaining pieces of rolled pasta. Press firmly between the filling and sides to seal in filling. Cut ravioli into squares using a pastry wheel.

4.Cook ravioli in a large saucepan of boiling water for 5-8 minutes or until al dente. Drain well and serve with your favourite tomato or cream sauce.

Serves 4-6.

65

Page 65
Image 65
Sunbeam BM7800 manual Pasta Dough, Variations, Pumpkin & Cheese Ravioli, Filling, Method