Chicken Stuffed Pumpkin ravioli with warm curry dressing

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Chicken Stuffed Pumpkin ravioli with warm curry dressing

To make pumpkin puree, boil peeled Kalabasa until very soft then mash until fine

Prep: 30 to 45 minutes
cook 25 to 30 minutes
makes 4 serving

Ingredient:
2 cups flour
2 eggs
1/4 cup pumpkin puree
2 apples, chopped juice from 1 lemon
2 teaspoon thai curry paste stock or water
1/4 cup butter
1 onion, chopped
2 tablespoon chopped carrots
2 tablespoon chopped celery
1 chicken breast, cooked and flaked
6 tablespoon cream

Preparation:
1. In a Bowl, put the flour. Make a well at the center and into it pour the eggs and pumpkin puree. Mix until you form a ball of dough. If dry, add a little water. knead lightly. Roll out thinly on a floured surface. Cut into square. set aside.
2.Make the dressing: in a pan, cook the apples with the lemon juice. add the curry paste. add enough water or stock to make a thin consistency. season to taste.
3. In a skillet, heat the butter then saute the onions, carrots, and celery. add the chicken and the cream. continue cooking until sauce has thickened. season.
4. to make raviolis, put a tablespoon of creamed chicken on a square sheet of dough. wet the edges with water then top with another sheet of dough. press the edges together to seal
5. drop in boiling water or stock and cook until done. drain
6. serve with warm curry dressing.