Handmade Pumpkin Ravioli
There’s nothing quite like fresh ravioli – and pumpkin is a classic. These can be a little time consuming to make, but can be made ahead of time and stored in the fridge. Just be sure to dust them with a little semolina to keep them from sticking.
Ingredients
Serves 6
1 kg pumpkin (This will reduce down to ~500g after cutting the skin)
2 cloves of garlic
4 tablespoons of finely grated parmesan
2 tablespoons of breadcrumbs
A pinch of nutmeg
1 egg, lightly whisked
400g flour – for the fresh pasta
4 more eggs - for the fresh pasta
What you need to do
Make your fresh pasta (use the first part of the recipe here). Wrap tightly in cling wrap and set aside.
Cut the skin off the pumpkin and clean the seeds out.
Roughly cube the pumpkin and place it on a lined baking tray with a couple of cloves of garlic. Season with olive oil, salt, pepper, and fresh herbs like thyme if you have them. Bake for 45 minutes at 180 degrees celcius, or until the pumpkin is completely soft.
Let the pumpkin cool completely. Once cool, place it in a food processor with the parmesan, nutmeg, egg and breadcrumbs.
Roll out a couple of sheets of your pasta dough – stopping at the second thinnest setting.
Cut the pasta with a ravioli cutter, two at a time.
Line the outside of one of your ravioli sheets with egg. Add a teaspoon of the pumpkin mixture in the middle. Get another pasta cutout and place it on top of the first ravioli. Press down the outside of the pasta, tracing the egg lining. Next gently press down on the centre of the ravioli, so to spread the pumpkin filling as evenly as possible.
Grab a glass of wine and repeat. 🍷
