Pumpkin Ravioli

Great for kidsGreat for lunch

Ingredients show imperial units

  • 450g pumpkin flesh, chopped
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped dill leaves
  • 1 egg yolk
  • 35g parmesan cheese
  • Pinch of cayenne
  • Pinch of dried cumin
  • 50g white bread crumbs
  • 350g fresh pasta sheets

Instructions

  1. Place the pumpkin into a roasting dish, drizzle the oil over the flesh and season with a little salt, freshly ground black pepper and chopped dill. Roast in an oven set at gas mark 6/200C/400F for about 40 minutes until the flesh is tender. Transfer the flesh into a bowl and mash until smooth.
  2. Mix in the egg yolk, parmesan cheese, cayenne, dried cumin and breadcrumbs.
  3. Roll out the pasta on a floured surface until it’s very thin. Divide it in half. Make small indentations in one half, leave sufficient space between each one, and place a teaspoon of the pumpkin mixture into each section.
  4. Moisten the edges with a little water and place the other half on top. Press the pasta firmly but carefully down to form individual ravioli using a ravioli cutter or sharp knife. Cook them in a pan of boiling salted water for about 4 minutes until they rise to the surface of the water. Serve in your favourite pasta sauce.
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