|All purpose flour||2 Cup (32 tbs)|
|Non fat liquid egg substitute||2⁄3 Cup (10.67 tbs)|
|Pumpkin puree||1⁄2 Cup (8 tbs)|
|Non fat liquid egg substitute||1 Tablespoon|
|Ground cumin||1 Teaspoon|
To make the dough, put the flour into the bowl of a food processor and pulse while adding the egg substitute.
This will produce bits of dough about the size of large peas.
Turn out onto a floured board and knead the dough into a single ball that is glossy and elastic.
Enclose in plastic wrap and set aside for 30 minutes.
While the dough is resting, mix all the filling ingredients together well.
Flour the rollers of a pasta machine.
Cut the dough in half, flour all over, and flatten.
Put the first piece of dough through the largest opening on the pasta machine 3 times, folding it in half after each time through.
Then put it through each successively smaller opening, until it has gone through the smallest.
Repeat with the second piece of dough.
From each thin piece of dough, cut twelve 3 inch circles.
Put 1 teaspoon of filling in the center of each circle.
Paint the exposed dough with egg substitute (1 tablespoon should suffice to paint all 24 circles).
Fold each circle in half to form a crescent shaped ravioli and crimp the edges together to seal.
For the sauce, run the apples and carrots through a juice extractor.
You should have about 1 cup of juice.
In a small bowl, combine the cornstarch and water.
Put the juice in a small saucepan and cook over medium heat just until the liquid begins to give off steam, about 2 minutes.
Remove from the heat, whisk in the cornstarch mixture, return to heat, and cook for 2 minutes more.
Reduce the heat to very low to keep warm while the ravioli cook.
Bring a large saucepan of water to a boil.
Drop in the ravioli and cook over medium heat for about 5 minutes.
When the ravioli rise to the surface of the boiling water, they are done.
Serve 3 ravioli per portion, topped with some of the apple carrot sauce and a sprinkling of parsley.