Pumpkin ravioli

Pumpkin ravioli
Why we love pumpkin ravioli

1. So satisfying to make fresh pasta.

2. Sensational flavours.

3. Loved by kids and adults alike.

4. Master this recipe and you'll be making ravioli with all kinds of fillings: tomato and beef, ricotta and spinach, walnut and mushroom...

5. A great weekend recipe to make with the family.


450g pumpkin

1 tbsp olive oil

Large pinch fennel seeds, lightly crushed

1 egg yolk

Pinch fresh grated nutmeg

1/4 Parmesan cheese

2 amaretti biscuits, crushed

15g white breadcrumbs

Salt and pepper

For the fresh pasta

225g plain flour

1/4 tsp salt

1/2 tsp olive oil

2 medium eggs

4 medium yolks

Lemon and extra butter to serve


1. Preheat your oven to 200 degrees C. Deseed and chop the pumpkin while waiting for the oven to heat, place in a roasting tray, sprinkle with oil, salt, fennel seeds, salt and pepper, toss and bake in the oven for half an hour. Remove from the oven, cool and scoop all the flesh into a bowl, discarding the skin.

2. Mash the pumpkin well, then add the egg yolk, Parmesan, nutmeg, amaretti biscuits, breadcrumbs and seasoning and mix well.

3. Now for the pasta. Add all ingredients to a food processor and blend to a dough ball. Dust a work surface with flour and kneed the dough well for about 10 minutes until lovely and smooth. Wrap in plastic wrap and leave to rest for 10 to 15 minutes. Meanwhile, bring a large pan of salted water to the boil.

4. Cut pasta dough into four pieces and, using a pasta machine, roll out each piece one at a time. Dust each piece with flour every time you roll it through the machine. You want to finish on setting number five.

5. Lay the dough on a floured surface and make indentations all along the bottom half, about six centimetres apart. Place a teaspoon of pumpkin filling on each indentation and brush straight water lines between them so you have a grid pattern. Fold over the top half of dough, press down firmly around the edges of each dollop of filling, push out any trapped air and seal in the filling.

6. Trim the edges and cut between each row of ravioli, so you end up with about 8 or 10 ravioli. Repeat with the other three pieces of dough.

7. Cook all the ravioli in the boiling water for four minutes. Lift from the water, drain and place into a large, warm serving bowl.

8. Melt some butter in a pan and once bubbling, remove from the heat, squeeze in some lemon juice, add a little salt and pepper and pour over the ravioli. Serve immediately with extra Parmesan and a rocket salad.



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