Pumpkin Ravioli

Pasta is so simple to make all you need is an egg and some flour. Fresh pasta tastes so much better than any pasta you will find in a packet. Have some fun and get the kids involved they will love playing with the dough and rolling it out in the pasta machine.

– 600g pumpkin
– oil
– 4 cloves garlic
– salt
– pepper
– 25g grated parmesan cheese plus more for garnish
– 2 eggs
– 2 C flour
– 1 tin chopped tomatoes
– 4 cloves garlic
– 1 onion
– fresh basil to garnish

1. Cut pumpkin into wedges and bake in oven at 180 °C for approximately 30 minutes or until tender.
2. Combine flour and egg in food processor and process until well combined. Remove dough and make into a bowl, cover and rest in the fridge for at least 30 minutes.
3. Finely dice onion and slice 4 garlic cloves. Fry in pan with a little oil for a few minutes until softened then add tinned tomatoes.
4. Once pumpkin is cooked remove skin and scrape flesh into a bowl. Mash together with parmesan cheese, 4 crushed garlic cloves and season with salt and pepper.
5. Roll pasta out into thin sheets either using a pasta maker or a rolling pin. Use a wine glass or cookie cutter to cut circles out of pasta sheets.
6. Place a teaspoonful of the pumpkin mixture in the centre of a pasta circle then use your finger to wet the edge with some water and place another pasta circle on top and secure pasta pieces together.
7. Place a pot of boiling hot water on the stove top. Cook ravioli for a few minutes until they float to the surface the scoop out with a slotted spoon and add the tomato sauce.
8. Serve ravioli with fresh basil leaves and a sprinkle of grated parmesan cheese.