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Pumpkin and Cheese Ravioli
1 quantity pasta dough (see recipe above)
Filling:
1
1
/
2
cups pumpkin, skin removed, baked and mashed
1
1
/
2
cups dry breadcrumbs
1
/
2
cup ricotta cheese, mashed
2 large cloves garlic, minced
1 teaspoon salt
1
/
4
teaspoon ground nutmeg
Method
1.Combine all filling ingredients in a large bowl. Mix well to combine.
2.Divide dough into 4 portions. Roll each portion on a lightly floured surface, into a 30cm x
30cm square.
3.Place 1 teaspoon of filling every 5cm apart on 2 sheets of the rolled out pasta dough. Brush
edges with a beaten egg and top each with the remaining sheets of pasta dough. Press
firmly between the filling and sides to seal. Cut ravioli into squares using a pastry wheel.
4.Cook ravioli in a large saucepan of boiling water for 4 - 5 minutes or until just cooked. Drain
well and serve with your favourite tomato or cream sauce.
Serves: 4-6
Pasta continued