Pumpkin Ravioli served with a Walnut Dressing

Preparation Time: 25 minutes plus 30 minutes resting time Cooking Time: 30 minutes
Serves: 6 – as a starter and serves 4 as a main course

Can be made in advance

Home made fresh pasta is surprisingly quick to do and rewarding and has a wonderful light texture. You need very little basic equipment – a rolling pin, a sharp knife and a pastry wheel will suffice – but if you intend on making it regularly a pasta machine might be worth investing in. The more you make fresh pasta the easier it will be to judge the correct texture of the dough – it should be soft, not at all sticky and have a good elasticity.

The best type of flour to use is a very fine-textured soft wheat flour ‘type 00 or ‘farino tipo 00’. This is available from the larger supermarkets and Italian delicatessens.

Ingredients

For the Pasta

• 225g (8 oz) type 00 pasta flour (Use plain flour if unavailable) plus extra for dusting
• 1 teaspoon salt
• 2 medium eggs plus 1 yolk – lightly beaten
• 1 tablespoon extra virgin olive oil
• 1 –2 tablespoon cold water

For the filling

• 225g (8 oz) pumpkin – or use butternut squash if unavailable – peeled and cut into wedges
• 2 tablespoons – olive oil
• Pinch of nutmeg
• 55g ( 2oz) Mascapone cheese or light cream cheese
• 1 tablespoon fresh basil
• 30g (1 oz) Grated Parmesan cheese
• Salt and Freshly ground black pepper

For the Dressing

• 4 tablespoons extra virgin olive oil
• 2 tablespoons walnut oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon clear honey
• 2 tablespoons chopped walnuts

To Garnish

• 55g (2 oz) Parmesan cheese – grated
• Freshly Ground black pepper

Method

1) Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
2) Place the pumpkin in a roasting tin, season well and drizzle with olive oil.
3) Roast for 20 minutes or until soft.
4) Make the dressing by combining all the ingredients together.
5) Make the pasta dough by firstly sifting the flour and salt into the food processor. Add the eggs and olive oil and using the dough hook combine together.
6) Slowly add the water so that the mixture forms a soft ball but is not too sticky. Continue mixing the dough until it becomes smooth and elastic.
7) Wrap in cling film and rest in the refrigerator for 30 minutes.
8) Remove the pumpkin from the oven and place it in the food processor together with the remaining filling ingredients. Season to taste.
9) If rolling out the pasta dough by hand, divide the dough in half and roll into 2 sheets. If using a pasta machine, roll manageable portions into strips. Keep covered so that the pasta does not dry out. (If the pasta sticks to the machine dust with some extra flour.)
10) Take a strip of pasta 10-12 cm (4-5 inches) wide. Spoon on teaspoonfuls of stuffing at 6cm (2 ½ inch) intervals. Brush the edges and between the stuffing with a little water.
11) Cover with another sheet of pasta and press along the edges and between the stuffing to seal. Cut between the stuffing at 6 cm (2 ½ inch) intervals and cut neatly along the edges. Repeat to use all of the pasta and stuffing to make 20 –24 ravioli. (If you are not cooking the pasta immediately, store in layers of bakewell paper dusted with flour.)
12) Bring a large saucepan of salted water to the boil. Cook the ravioli in batches for about 2 minutes or until it comes to the surface. Drain thoroughly and transfer back to the saucepan.
13) Pour the dressing over the cooked ravioli.

To serve the stylish way

Place 5-6 ravioli on to a warmed plate with the dressing. Garnish with some grated Parmesan cheese and freshly crushed black pepper.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD