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Pasta dough.
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 “Start”
4.
After 15 minutes press the Pause button and remove dough. Turn the breadmaker OFF from the
power point.
NOTE: Ensure you press the Pause button after 15 minutes or the bread cycle will continue.
Do not use the Time Delay setting when making pasta dough.
Pasta Dough
Plain flour
500g
Eggs
4 x 60g
Salt
1
/
2
teaspoon
water
125mls
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 and 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 minced garlic
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
2961 Convection Bakehouse 30/5/02 2:50 PM Page 36