Pumpkin and Parmesan Ravioli

Pumpkin and Parmesan Ravioli

We’ve recently discovered how easy-peasy making our own pasta is. I’ve had it in my mind for ages that I want to do spinach and ricotta tortellini. My husband had been away on (his first!) business trip so I wanted to have something awesome ready for him when he came home. Well… as they say… best laid plans! I got a bit wrapped up reading the ‘Pasta’ section in The Naked Chef and before long it was time to either get started or give up on the idea all together. I looked up a few spinach & ricotta filling recipes and I didn’t have the mascarpone – I then stumbled upon a pumpkin tortellini that looked amazing – bingo. This is what I’m cooking. So.. let’s start with the recipe.

Pasta

  • 3 free range (or home fresh) eggs
  • 300g ’00’ flour
  • pinch of salt

I use my thermomix, blend the eggs for 5 sec on speed 5 and then add the flour and salt. Mix again 5 sec speed 5 and then work with the dough setting for 3 min. When it’s done, pull out and work by hand for a few minutes, roll into a ball and wrap in glad wrap and put in the fridge for at least 30 min.

Pumpkin filling

  • 1/2 a pumpkin cut into wedges
  • 1 1/2 tsp nutmeg
  • 1 large egg
  • 1/2 cup ricotta cheese
  • 1/2 cup grated fresh parmesan cheese
  • sage leaves (a few/handful)
  • a couple of lugs of olive oil
  • salt and pepper

So here’s where things get interesting – if anyone clicked on the link from where I found the recipe you’ll notice the chef says there are no quantities – just go to taste. I did that – but I’ve tried to recall the approximate quantities but feel free to adjust and adapt as you wish. I actually forgot the olive oil all together – no biggie – it was still delish!

Fresh ingredients ready to go.
Fresh ingredients ready to go.

Sprinkle the pumpkin wedges with salt & pepper (leave the skin on btw) and toss a bit of water on the bottom of the pan. Roast the pumpkin wedges for about 40-50min at 220C. Once they are cooked, let cool and then peel off the skin – I’ve never taken skin off this way but wow – easy!

Pumpkin wedges in the oven.
Pumpkin wedges in the oven.

Once the pumpkin is cooled and peeled puree it. Add the rest of the filling ingredients and mix well. Taste and season accordingly. It’s done.

Roll out your pasta – we have a pasta maker so we use that but if you have fabulous rolling pin skills then you could roll it out thin enough. We roll ours out on setting 6 for the final roll… I have no idea if those settings are standard or not but that’s what we use!

Rolling the pasta.
Rolling the pasta.

Once you have your sheets nice and thin, mark out where your cuts will be and then place your filling on the sheet, cover with another sheet, press out the air and press the edges together.

Making the round ravioli.
Making the round ravioli.

Put on the plate until ready to cook.

It is important to sprinkle the plate and then the ravioli with flour so they don't stick.
It is important to sprinkle the plate and then the ravioli with flour so they don’t stick.

Meanwhile – boil a pot of salted water for cooking the pasta. Once you’ve made your ravioli (or enough… we stopped when we thought we had enough – we were hungry!) put them in the boiling water and then heat your frypan and melt some butter. Add a few sage leaves and fry them till crispy (like about 30 seconds each side). Take the leaves out and add more butter (about 1/4 – 1/2 a cup depending on how much sauce you want) and some water from the cooking pasta (about a ladle full). Stir well as the butter melts. Your sauce is done.

Once your pasta is cooked, drain it carefully and put it all back in the large pasta pan. Drizzle the sauce over the top and then mix carefully so all the pasta is coated. Plate it up and then top each plate with some fried sage leaves and freshly grated parmesan.

The finished product - topped with the fried sage leaves and the butter sauce.
The finished product – topped with the fried sage leaves and the butter sauce.
And now accompanied by that lovely glass of red!
And now accompanied by that lovely glass of red!

We were so hungry that we stopped making the ravioli with over half the pasta dough left and almost all the filling left over too. We put it all in the fridge and then tonight finished it off. I really wanted to try making tortellini so we did! They were awesome #justsaying 😉

Yay - tortellini! I was a bit unco at making them at first - husband was much better.
Yay – tortellini! I was a bit unco at making them at first – husband was much better.
Dinner night two - and again - OMG.
Dinner night two – and again – OMG.

We’ve both commented tonight that we’ll never buy pasta again! Once you try it, it is much easier than you think. If this inspired you to make pasta for the first time – let me know. If you have cooked it a million times and tried this dish out – let me know  – I’d love to hear from everyone.

Enjoy 😉

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