PUMPKIN RAVIOLI
The perfect Autumn meal!
Ingredients – Pasta Dough:
- 3 large eggs
- 300g 00 Flour
- 1/2 tsp salt
- 2 tsp olive oil
- A little water, if required
Pasta Dough – Method:
- Mix flour and salt, pour onto the bench and make a well in the centre.
- Add eggs and olive oil and bring together with your hands.
- Knead until you have a smooth dough. Add water if it’s too dry. (Can be done in a food processor or stand mixer with a dough hook)
- Wrap in cling wrap and rest for 30 minutes.
- Roll out portions of the dough using a pasta machine or by hand to make long rectangular pieces. Place on bench lightly sprinkled with flour.
Ingredients – Pumpkin Filling:
- 1 large butternut pumpkin (to yield approx. 500g cooked pumpkin)
- 1 tbsp olive oil
- 2 tsp sea salt
- 1 cup fresh breadcrumbs
- 1/2 cup finely parmesan cheese
- 1 tsp freshly ground nutmeg
- 1/2 tsp ground black pepper
Method:
- Chop pumpkin into large pieces and drizzle with olive oil and 1 tsp sea salt. Roast slowly until pumpkin is soft and lightly caramelised (160C conventional oven for about 50-60 minutes). Cool and then puree pumpkin and mix in all other ingredients.
- Place heaped teaspoons of pumpkin filling along the rolled out dough with approximately 3cm in between. Lay another sheet of dough on top and gently press around the filling to remove air pockets. Cut out ravioli using a round or square cutter (or use a ravioli tray and roller). Place on baking paper and cook immediately or freeze.
- Cook in rapidly boiling salted water for approximately 5 minutes.
- Serve with burnt butter and sage sauce and sprinkle with grated parmesan.