As a proud owner of a pasta attachment it’s a must not to buy pasta. This week I made ravioli. At first I prepared the pasta dough from 140 g all purpose flour, 60 g semolina, 2 eggs, 2 tablespoons olive oil and a pinch of salt. I wrapped it into clingfilm and let it rest in the fridge over night. Divide dough into 4 pieces before processing with the roller attachment. Roll out pasta, cut circles with the ravioli maker and fill.

For the filling you need:
1 small Hokkaido pumpkin, seeded
1 clove garlic, peeled and halved,
1 stripe each orange zest, lemon zest
3 tablespoons brown butter
1 – 2 tablespoons bread crumbs
1 tablepoon parmesan cheese, grated
50 g greek yoghurt, drained
salt, pepper and nutmeg.

Preheat oven to 200 °C. Cut pumpkin into 1 inch cubes. Line a baking sheet with aluminium foil, give pumpkin, garlic, thyme, zests and a pinch of thyme on the foil and close like a parcel. Bake about 1 hour until the pumpkin is tender. Open foil carefully and remove spices. Drain pumpkin through a cloth to remove any excess liquid and purée. You’ll need 200 grams puréed pumpkin. Add yoghurt, brown butter, cheese, bread crumbs and season to taste.

Cook the ravioli about 3 to 4 minutes in salted and boiling water. Remove ravioli with a slotted spoon In a saucepan heat 80 ml vegetable stock, garlic, butter and thyme and turn the ravioli. Serve pumpkin ravioli with brown butter, grated cheese and enjoy.

Pumpkin ravioli

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