This dish is a great use for the flesh of Pumpkins, especially around Halloween Time.
When cutting into shape, you can easily re-roll the Pasta dough to make a more regular shape in order to roll more Ravioli.
To Serve 4
200g ‘00’ Pasta Flour
450g Wedge Pumpkin
2tbsp Olive Oil
75g Prosciutto (or Parma Ham)
50g Parmesan Cheese, finely grated
1 1/2tbsp Chopped Fresh Basil
1 1/2tbsp Chopped Fresh Parsley
Freshly Grated Nutmeg, to taste
2tbsp Double Cream
Salt and Pepper
1. Coat the wedge of Pumpkin with Olive Oil, and bake at 190C for around an hour, then scoop the flesh out and mash until smooth.
2. In a large bowl, add the Pumpkin flesh, Prosciutto, Parmesan Cheese, Basil, Parsley, Nutmeg and Double Cream, and mix well.
3. On a clean work surface pour the Pasta Flour into a cone shape, and make a well shape in the centre. Break two of the eggs into the centre, and begin to mix the Flour in with your fingertips to form a dough. Knead lightly for around five minutes, before wrapping in cling film and leaving for fifteen minutes.
4. Roll the dough out as thinly as possible into two sheets on an unfloured work surface. Keep covered with cling film to prevent it drying out.
5. Cut into strips about ten to twelve centimetres wide, and spoon heaped teaspoonfuls on every six centimetres along the Pasta. Brush the edges and between filling with a little bit of Water.
6. Cover with another sheet of Pasta, and press down between the stuffing to seal. Cut into squares about six centimetres each way, and repeat to make around twenty to twenty four individual pieces of Ravioli.
7. Cook in batches in boiling water for about three minutes until the sealed edges are tender (or al dente). Drain, and serve tossed in melted butter with chopped herbs
Photo Courtesy of: schopie1