This was the season we grew our first full size pumpkin! We really wanted to hero this vegetable in our favourite cuisine, Italian. This filling is sweet from the pumpkin and sultanas, nutty from the almond meal and has a little kick from the mustard and nutmeg. Forming the ravioli does take a little bit of time. We start in the afternoon, pour a glass of wine and enjoy the process of shaping the raviolis and cooking from scratch!
Ingredients
Nob of butter
Handful of fresh sage
Parmesan
Freshly grated nutmeg
Pasta
400g plain flour
4 eggs
Pinch sea salt
Filling
700g pumpkin
1Tbsp extra virgin olive oil
Pinch sea salt
50g almond meal
½ Tsp mustard powder
½ Tsp freshly grated nutmeg
1 Tsp Sea salt
50g freshly grated parmesan
50g sultanas, finely chopped
Method
1. Preheat oven to 180 degrees.
2. Cut the pumpkin into wedges, leaving the skin on and removing the seeds. Place on a baking tray and rub with olive oil and salt. Roast for 40 minutes or until tender.
While the pumpkin is roasting, let’s make the pasta!
3. Place flour and salt in a large bowl. Make a well in the centre and add the eggs. Using a fork, slowly incorporate the flour into the eggs. Once combined and the dough looks a little shaggy, turn it out onto a floured surface. Knead the dough for 10 minutes until smooth. If the dough is too dry add a drop of water, if it is too sticky add a little bit of flour. Place dough into an airtight container and rest for 30 minutes on the bench or up to 24 hours in the fridge.
Back to the pumpkin filling
4. When the pumpkin is tender, set aside to cool enough to handle. Scrape the flesh away from the skin and add to a food processor.
5. Add the almond meal, mustard powder, nutmeg, salt and parmesan. Process until smooth.
6. Add the chopped sultanas and mix by hand. Set aside.
Rolling out the pasta and shaping the ravioli
7. Using a pasta machine or a rolling pin, roll out pasta into very thin sheets.
8. On a floured surface, use a round cutter (roughly 7cm) to cut out the ravioli shapes. Place a teaspoon of filling in the centre of the cut-out pasta. Brush some water around the edges and carefully place another pasta circle on top. Pinch the ravioli edges together and ensure it is fully sealed.
9. Cook the pumpkin and almond ravioli in boiling salted water for roughly 3-4 minutes.
10. Meanwhile in a pan on a medium heat, melt a nob of butter with the sage. Using a slotted spoon, lift out the cooked ravioli and place into the pan. Toss through and serve with parmesan and fresh nutmeg gratings.
