18Apr 12
by Serena Langley
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I made this pumpkin ravioli last weekend when I had some friends over for lunch, and the verdict was unanimously positive – everyone loved it!  Which was a good thing too, because it definitely took a bit of work to prepare.  The baked garlic and sun-dried tomatoes provide a great counterpoint to the sweet pumpkin, and the filling just melts in your mouth when you bite into it.  The recipe calls for a pasta machine, but if you don’t have one, you can roll out the dough by hand.  It takes a bit more time but won’t make any difference to the taste; just make sure you get the dough as thin as you can.  About 3mm is thin enough.
Filling your pasta is a great way to add flavour to the dish. For more variations, try this scrumptious tortelli piacentini recipe.
What you’re going to need:
For the pasta:
- 250g flour
- 2 eggs
- A pinch of salt
For the filling:
- 4 garlic cloves, skin on
- 400g pumpkin, peeled and seeded
- 120ml cottage cheese
- 3 sun-dried tomatoes in olive oil, drained and finely chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
What you have to do:
For the pasta:
- Place the flour, eggs and salt in an electric mixer and blend into smooth dough.
- Knead the dough for 5 minutes on a lightly floured surface.
- Wrap the dough in clingfilm and let it set in the refrigerator for 20 minutes.
- Divide the dough into 4 equal portions and roll them out lightly to half a centimetre thick.
- Pass the pieces through a pasta machine on the thinnest setting.
- Let the pasta dry for 10 minutes on a clean cloth.
- Use a drinking glass about 7cm in diameter to cut the pasta into circles.
For the filling:
- Preheat oven to 200ºC.
- Bake the unpeeled garlic on a baking sheet and bake for about 10 minutes or until soft.
- Steam the pumpkin for 6-8 minutes or until tender.
- Drain well.
- Peel the garlic and add to the pumpkin. Mash well with a potato masher.
- Add the sun-dried tomatoes, cottage cheese, salt and pepper.
- Mix well.
- Place a heaping teaspoon of the pumpkin mixture in the centre of half the pasta circles.
- Wet the edges of the pasta with a little water on the tip of your finger and fold in half in a semi-circle. Press down firmly on the edges to seal the ravioli.
- Bring a large pot of water to the boil and add the ravioli.
- Boil for 4 minutes.
- Drain well and serve plain or with your favourite pasta sauce or cheese. I personally like sprinkling a bit of Feta cheese on top.
Preparation Time:Â 45 minutes
Cooking Time: 15 minutes
Serves: Â 6
Difficulty: Â Hard
Tags: cottage cheese, eggs, flour, garlic, olive oil, pasta, pumpkin, Pumpkin Ravioli, sun-dried tomatoes, vegetarian
This entry was posted on Wednesday, 18 April, 2012 at 11:31 am by Serena Langley and is filed under Less than 90 mins, Main Courses, Meal for 6 people.
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