Pumpkin & Ricotta Ravioli (v)

Serves: 2

Prep time: 20 minutes 

Cooking time: 35 minutes

Ingredients:

for the filling:

1 small pumpkin, approx. 900g 

175g ricotta

70g pecorino / parmesan

1 bunch fresh parsley,  finely chopped

6 fresh sage leaves, finely chopped 

1 lemon, zested and halved

1 tsp cinnamon

2 tsp paprika

1/2 tsp nutmeg

1 tsp cayenne pepper 

1/2 tsp dried sage

for the pasta:

2 eggs 

200g flour

30g butter

Method:

• Preheat the oven to 200°C. 

• Firstly, peel and deseed the pumpkin before cutting into small chunks about an inch in size. Transfer the chunks to a roasting tray and add 1 tbsp of olive oil, 1 tsp paprika,  1/2 tsp cayenne pepper & dried sage. Toss to coat, season with salt and pepper and roast in oven for 30-35 minutes. 

• Meanwhile, make the pasta. Place the flour in a large mixing bowl , and using a spoon create a 'well' in the centre of the bowl.  Crack the eggs into a small mixing jug and beat together using a fork.

• Then pour the eggs into the centre of the bowl and slowly combine the flour into the eggs using a fork. By gradually stirring a forkful of flour into the centre until all the flour is combined and a thick dough starts to form. 

• Transfer the dough to a floured surface, and using the palm of your hand knead together until smooth and thoroughly combined. Wrap the dough in cling film and refrigerate for 20 minutes. 

• Make the filling  by mashing together the cooked pumpkin with ricotta and pecorino until evenly combined. Leave some chunks of pumpkin for texture. Add the cinnamon, nutmeg, fresh sage, half of the parsley, remaining paprika and cayenne pepper and the juice from half of the lemon and stir in. Season with salt and pepper. 

• Once chilled, remove the dough from the fridge and divide into quarters using a knife.  Heavily flour the work surface and one piece at a time roll out each quarter of the dough using a rolling pin until it is a couple of mm thick. The thinner you roll the dough the better.

• Using a round cookie cutter or cup, cut the dough into approx. 8 discs. Repeat this with each quarter of the dough. Using a dessert spoon, place a spoonful of filling onto half of the dough discs. Place the other half of the discs on top of the filled pasta and seal the edges using a fork. 

• Boil a large saucepanful of salted water on the hob, adding a dash of olive oil to prevent the pasta from sticking together. Once the water is boiling, reduce the temperature to medium and add the prepared ravioli. Cook for 3-4 minutes; the ravioli will float to the top of the pan once they are cooked. Drain and serve onto plates. 

• Microwave the butter with the remaining parsley, salt & pepper and drizzle over the plated pasta. Top with additional pecorino and lemon juice if desired, and tuck in!