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Pumpkin Recipe #3

Pumpkin, Sage & Pine Nut Ravioli

This is a variation on a classic autumnal Italian dish.

It takes a while to prepare, but it's so delicious, it's worth the effort.

Making your own pasta is easiest if you have a pasta maker, which rolls the pasta into thin sheets, as you turn the handle.

You can make the pasta using a rolling pin, if you don't have a pasta maker, but it's trickier. So you might prefer to use some shop-bought pasta and use the filling as a sauce, instead. Up to you!

I always find it a bit ironic that the finished ravioli takes just 5 minutes to cook - which is in contrast to the several hours' preparation. But this does make it ideal for preparing in the morning before an impressive lunch, or in the afternoon before dinner for friends.

	Ingredients
	Serves 4 as a starter Pasta 300g pasta flour (or plain white flour, if you can't get pasta flour) 3-4 eggs Filling 1/2 small pumpkin 1 tablespoon fresh sage 2 handfuls pine nuts

Method

Roast the pumpkin.
Note: roasting it is better for this recipe than boiling, because boiling or steaming would make it too moist and mean the ravioli wouldn't work as well.
- Cut the pumpkin into quarters
- Remove the seeds
- Cut the flesh from the skin
- Cut the flesh into chunks
- Roast at 180 C for about 1/2 hour, until soft. Don't let it brown too much.
- Allow to cool slightly

Make the pasta

Put the flour into a bowl and make a well in the centre.
Beat 3 of the 4 eggs and pour into the well.
Use a fork to mix the eggs and flour until they form a rough dough.
Tip out onto a floured board and knead for 5 minutes, until the dough becomes smooth and elastic.
If it's too dry (cracks when you knead it), gradually add more of the fourth egg, until the dough becomes smooth. If it's too sticky, put more flour on the board and work this into the dough.
When the dough is ready, wrap it in clingfilm and let it rest in the fridge for 1/2 hour.

Make the filling
Put the sage and pine nuts in a food processor and blitz until finely chopped. Add the pumpkin and blitz again, to mix well as a puree.
Make the ravioli
- Get the dough out of the fridge and cut into 4 strips.
- Work each strip in turn.
- Roll the strip through the pasta machine, gradually reducing the thickness, until it looks like a long sheet of lasagne. If doing this by hand, roll it with a rolling pin until about 2mm thick.
- Cut the strip in half lengthways.
- Put a heaped teaspoon of filling into the centre of one of the sheets (widthways) at 6cm intervals.
- Brush the sheet with water along its edges and between each dollop.
- Place the second sheet on top and push down to seal the dollops. Try to avoid air pockets, or these could cause the ravioli to split during cooking.
- Cut between the dollops, to form individual ravioli. Double-check all the edges are well sealed.
- Place on a clean, dry surface to dry out for an hour, turning occasionally. (This helps reduce the likelihood of splitting during cooking).
Cook the ravioli
Note: there's no need to separate the ravioli, if they're stuck together. This will happen naturally during cooking.
Bring a large pan of water to the boil. Drop the ravioli in and boil for 5 minutes. Drain and serve drizzled with olive oil.

Serve as a starter or turn into a main dish by adding a large salad or lightly steamed green veggies.

Time From Cupboard-To-Table

3 hours
Of which about 30 minutes' preparation time.

Notes & Variations

If you don't have any pumpkins, you can also make this recipe with butternut squash or gem squash.

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Ratings & Reviews

Rating	Comments
9/10	Never tried pumpkin before but this sounded really nice, didn't have any olive oil so substituted sesame oil - lovely Thank you for your site and the recipes

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