Monday, May 18, 2009

pumpkin & pinenut ravioli

pasta dough 1/2 recipe from my blog

what you need for the filling
500g pumpkin, chopped
1/2 cup pine nuts
2 cloves organic garlic
1/4 cup olive oil
1 egg white
what you need for the sauce
2 cans organic tomatoes
250g butter
1 large onion

what to do for the filling
Rub salt and olive oil onto pumpkin and roast until soft. Roast pine nuts in a dry skillet. Combine pine nuts with chopped garlic and olive oil in a mortar and pestle to make a rough paste. Add to the cooked pumpkin. The mixture should be rough in texture, juicy and gooey.

what to do for the sauce
Add tomatoes to a deep pan with butter and halved onions.
Simmer for 40 minutes, then remove onions. To assemble ravioli Push fist-sized chunks of dough through a pasta machine to make sheets. Cut pasta sheets into 6cm circles and fill with a tablespoon of stuffing, paint edges of pasta with egg white, and top with another circle and press around edges to seal, ensure you remove all the air or the raviloi will burst when cooking.

Cook ravioli in boiling water until it floats to the surface.
To serve drain then serve with sauce.

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