Pumpkin Ravioli with Rosemary Butter

Egg pasta is terribly easy to make so here's a simple ravioli recipe to make it even more special. Filled with pumpkin, parmesan and a grating of nutmeg. Topped with a rosemary butter sauce and a little extra parmesan.

 

 

Makes 12-16 Parcels

 

Ingredients for the Egg Pasta

 

300g "00" Flour
3 Large Eggs

 

Ingredients for the Filling

 

1 Medium Sized Pumpkin or Squash
4tbsps of Grated Parmesan
1tsp Chilli Flakes
Grated Nutmeg
Salt & Pepper
Sprig of Rosemary
Sprig of Thyme
Unsalted Butter

 

Method

 

Roughly chop the pumpkin removing and descarding the seeds. Place on a large baking sheet then drizzle with a little olive oil, salt and pepper.

 

Place in a preheated 180c oven for around 1 hour or until softened. Remove from the oven

and allow to cool completely.

 

Make a well in the flour then place the eggs in the centre. Using the tips of your fingers gently bring them together to form a dough. Knead until you have worked the gluten in the flour, the dough should be soft with a smooth texture. This should take around 10-15 minutes. Wrap well in clingfilm and chill, remove half an hour before using the dough.

 

Scrape the pumpkin flesh from the skins and place in a bowl. Mix in the parmesan, chilli, thyme and grating of nutmeg. Combine thoroughly and set aside.

 

Roll out the dough to a thickness of a ten pence piece on a floured surface, if you are stuggling divide the dough into smaller pieces or use a pasta machine. Cut out the shapes ensuring you have equal amounts of tops and bottoms.

 

Place a little amount of the filling on all the bottom halfs. Dab a little water around the edge and place on the tops. Working around with your fingertips to squeeze out any air.

 

Place in a large pan of salted boiling water, they will float to the top when ready. Drain then serve. 

 

Meanwhile melt a large knob of butter in a pan along with chopped rosemary, salt and pepper.

 

Serve the rosemary butter straight over the ravioli and a grating of extra Parmesan.