Pumpkin Ravioli
- Serves:
- 6
- Cooking Time:
- 1 hour 20 minutes
- Cuisine:
- Italian
- Print Recipe:
METHOD
- 1 small pumpkin (approximately 500g)
- 1 teaspoon olive oil
- 100 g mozzarella cheese
- 100 g crumbled goats cheese
- ¼ teaspoon Spice Zen Ground Nutmeg
- ¼ teaspoon Spice Zen Fresh Ground Dried Garlic
- Spice Zen Stoneground Fine Black Pepper
- Salt
- 1 ¾ cups (220 g) all-purpose (plain) flour
- 2 eggs
- ¼ cup sage
- Parmesan cheese, Red Chili Flakes, Cracked Black Pepper and Rosemary to garnish
- Preheat the oven to 180 degrees. Wash the pumpkin, deseed, cut it into large pieces, place it on a baking tray and drizzle olive oil. Bake it in the preheated oven for 30 minutes. Cool it, remove the skin and puree the pumpkin.
- Combine pumpkin puree, nutmeg, garlic powder, mozzarella cheese and goats cheese. Season to taste with salt and Fine Black Pepper.
- Place the flour in a bowl and make a well in the centre. Crack eggs into the well and mix gently with your fingertips until pasta dough comes together. Keep it in the fridge for 10 minutes.
- Divide the dough into 2 parts and roll it into 2 sheets of equal size.
- Place 1 teaspoon of pumpkin mixture 5 cm apart on one sheet, put the other sheet on top of the first sheet and press lightly around the pumpkin mixture mounds. Cut out ravioli using 5 cm round cookie cutter. Press the edges.
- Cook ravioli in a large saucepan of boiling salted water until al dente (2-4 minutes).
- Melt butter in a saucepan until foaming and add the sage. Remove it from the heat and stir until sage is crisp.
- Drain the ravioli, serve it on a plate and drizzle the sage butter. Garnish with parmesan cheese, Red Chili Flakes, Cracked Black Pepper and rosemary. Enjoy ravioli with garlic or herb bread.
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METHOD
- 1 small pumpkin (approximately 500g)
- 1 teaspoon olive oil
- 100 g mozzarella cheese
- 100 g crumbled goats cheese
- ¼ teaspoon Spice Zen Ground Nutmeg
- ¼ teaspoon Spice Zen Fresh Ground Dried Garlic
- Spice Zen Stoneground Fine Black Pepper
- Salt
- 1 ¾ cups (220 g) all-purpose (plain) flour
- 2 eggs
- ¼ cup sage
- Parmesan cheese, Red Chili Flakes, Cracked Black Pepper and Rosemary to garnish
- Preheat the oven to 180 degrees. Wash the pumpkin, deseed, cut it into large pieces, place it on a baking tray and drizzle olive oil. Bake it in the preheated oven for 30 minutes. Cool it, remove the skin and puree the pumpkin.
- Combine pumpkin puree, nutmeg, garlic powder, mozzarella cheese and goats cheese. Season to taste with salt and Fine Black Pepper.
- Place the flour in a bowl and make a well in the centre. Crack eggs into the well and mix gently with your fingertips until pasta dough comes together. Keep it in the fridge for 10 minutes.
- Divide the dough into 2 parts and roll it into 2 sheets of equal size.
- Place 1 teaspoon of pumpkin mixture 5 cm apart on one sheet, put the other sheet on top of the first sheet and press lightly around the pumpkin mixture mounds. Cut out ravioli using 5 cm round cookie cutter. Press the edges.
- Cook ravioli in a large saucepan of boiling salted water until al dente (2-4 minutes).
- Melt butter in a saucepan until foaming and add the sage. Remove it from the heat and stir until sage is crisp.
- Drain the ravioli, serve it on a plate and drizzle the sage butter. Garnish with parmesan cheese, Red Chili Flakes, Cracked Black Pepper and rosemary. Enjoy ravioli with garlic or herb bread.
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