Pumpkin Ravioli

Method/Steps

Filling

1. Preheat oven to 400°F. Cut the pumpkin into large slices and bake in the oven for about 40 minutes, until soft. Scrape the flesh off the rind, put it in a colander to drain and then squeeze out most of the moisture. 

2. Mix the pumpkin with the amaretti cookies and half the parmesan cheeseto make a compact paste.

Pasta Dough

1. Sift the flour into a large bowl. Make a well in the centre. Break the eggs into the well and add the salt. 

2. With your hands or an electric mixer attached with a dough hook, slowly incorporate the eggs into the flour. Add a little more flour if the mixture seems too soft and sticky. Use a spatula to scrape all the dough together.

3. Lightly dust a work surface with a bit of flour. Knead the dough for 10-15 minutes until elastic. If using an electric mixer to do the kneading, follow the manufacturer's directions for kneading time.

4. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

5. Lightly dust the work surface with a bit of flour. Return the dough to the work surface and using a rolling pin or a pasta machine, roll the dough to a thickness of 2-3 mm. Cut dough into 6 cm circles.

Assembly

1. Place a little of the filling to one side of each disc. then fold into half-moons, pinching the edges together to seal.

2. Cook the ravioli in a large pot of boiling water for about 5 minutes, until al dente. Carefully drain.

3. Place butter and sage leaves in a large pan and heat until the butter is foaming. Add the cooked ravioli and stir gently to coat. Transfer to a serving platter and sprinkle with the remaining cheese.