Posted on November 24, 2008 1:33 PM
- 500 g pumpkin
- ¼ cup chopped chives
- Pinch ground nutmeg
- 2½ cups plain flour
- Pinch salt
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- 4 eggs, lightly beaten
- 1 egg for glazing lightly
beaten
- 125 g unsalted butter
- Pecorino cheese, grated
- Chives
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To make filling, place pumpkin in a small baking dish, bake in moderate oven (180ºC) for
1 hr. or until tender; cool.
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Remove any seeds scoop out pumpkin and mash. Combine pumpkin with chives and nutmeg.
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To make ravioli dough, sift flour and salt into a bowl. Make a well in the
centre and add the 4 beaten eggs; gradually incorporate into the flour with a
fork. Turn onto a lightly floured surface and knead lightly until smooth and elastic, about 5 min. Cover and
keep aside for 30 min.
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Roll out a quarter of the dough very thinly into a rectangle, using a rolling pin or pasta-
rolling machine. Roll out another quarter to a rectangle slightly bigger than the first.
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On the first rectangle place teaspoonfuls of pumpkin filling at 5 cm intervals in straight
rows. Brush the dough between filling very lightly with beaten egg. Place second sheet of dough carefully
over top. Press down between the filling to seal the sheets of dough together.
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Use a floured crimped pastry wheel or a sharp knife to cut into squares. Repeat with remaining
dough and filling. Place completed ravioli in single layer on a lightly floured tray until ready to cook;
cover tray.
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To cook ravioli, drop into a large pan of boiling water. Cook until tender, about 4 min;
drain. Transfer to serving plate and keep warm.
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Heat butter in a pan over medium heat until lightly browned, but not burnt; pour over ravioli.
Sprinkle with pecorino cheese to serve; garnish with extra chives.
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