Ravioli Stuffed with Butternut Pumpkin Recipe
(serves  4-6)

For filling:
500 g
50 g
1
1/2 tsp
1 tbsp
1/2 tsp

For pasta:
375 g

To serve:

butternut pumpkin, peeled, deseeded and chopped
Parmesan cheese, freshly grated
large egg yolk
freshly grated nutmeg
fresh white breadcrumbs
salt
black pepper

home pasta, thinly rolled into sheet

melted butter and freshly grated Parmesan cheese

Method:

1. Steam the pumpkin for 10 minutes or microwave it until tender. Drain and press out as much liquid as possible.

2. Mix the pumpkin in a bowl with the cheese, egg yolk, nutmeg, breadcrumbs, salt and pepper.

3. Fill the ravioli on pasta sheet in two rows of small ravioli or one row of bigger ravioli.

4. Cook the ravioli uncovered in a large saucepan of boiling salted water for about 5 minutes or until tender. Remove with a slotted spoon and serve with melted butter and grated Parmesan cheese.

Variation:

• Make mushroom ravioli by replacing the pumpkin with 250 g mushrooms which you have chopped and fried with 4 thinly sliced spring onions in 60 g butter for about 10 minutes, or until soft. Stir in 125 g crumbled goat's cheese and black pepper to taste. Add a tablespoon of dried breadcrumbs to the filling mixture to make it firmer.

PREPARATION TIME: 1 hour                             COOKING TIME: 10 minutes

 

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