I adapted this recipe
I halved the pasta dough quantities and got about 8 raviolies each, which turned out to be perfect, this is a filling dish. But I might make the full version and freeze half the next time.
Pasta dough (make in advance as it requires minimum 30 min rest):
300g ’00′ flour
3 large free-range eggs
1/2 teaspoon of salt
- Sift the flour into a large bowl (or onto a clean countertop) and add salt
- Make a well in the centre of the flour and crack eggs into it
- Mix well with your hands or a mixer with dough hook
- When the dough comes together, knead for approx 5 min or until smooth, adding flour or a tiny amount of water as required to get the dough to the right consistency
- Wrap in cling film and allow to rest for a minimum of 30 min
- In the meantime make the filling (as per instructions following)
- Cut your dough into 4 equal pieces
- Keeping the remainder tightly wrapped, take one piece and put it through your pasta machine, starting at the widest setting and continuing onto the narrowest (or you can use a rolling pin but it won’t get as thin or consistent)
- Cut shapes with ravioli cutters (or a ravioli wheel or knife, making sure the shapes are consistent
I went ahead and sauteed some onion and garlic in a couple of tablespoons of olive oil and then added the pumpkin puree, which I got by quartering the pumpkin and gently simmering/steaming for about an hour. I would have roasted but our oven is on the fritz. Simply scoop the pumpkin out of the skin when done. I also used feta cheese.
I had a lot of filling left over, which is in the freezer waiting the next batch.
1 butternut pumpkin
salt and pepper
sprinkle of nutmeg
goat cheese (I used fromage de chevre)
bunch of sage leaves, torn roughly
- Preheat oven to 180 degrees C
- Cut pumpkin into quarters or large chunks
- Bake until tender (about 30-40 min)
- Remove from oven, allow to cool and mash pumpkin flesh, seasoning with salt, pepper and nutmeg
- Add a teaspoon full of pumpkin and a dollop of goat cheese to the top of each side of ravioli
- Use a mixture of flour and water as ‘glue’ and run it around the edges using your finger
- Put the top on the ravioli and press edges together to seal
- Cook in boiling water for approx 2 min (fresh pasta is much faster to cook than pre-made)
- Meanwhile, add butter and torn up sage leaves to a pan over low-medium heat. Allow to brown but watch closely to ensure it doesn’t burn.
- Drain cooked pasta and top with sage butter sauce