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.