A modern approach to traditional ravioli, made in a large size. Makes 4
2 cups (300g) plain pasta flour*
good pinch salt
3 eggs, lightly beaten
30ml extra light olive oil
Extra flour, for dusting
650g Butternut pumpkin, peeled and cut into large cubes
2 tbs olive oil
1 tsp sweet paprika
½ tsp ground nutmeg
Freshly ground salt & pepper to taste
2 tbs smooth ricotta cheese
40g cold butter, very thinly sliced
100g freshly grated Pecorino cheese
Freshly ground salt and pepper to taste
Attach the flat beater to the stand mixer. Place flour, salt, eggs and oil into mixing bowl. Turn mixer to speed 2 and mix until mixture is well combined. Attach the dough hook. Turn mixture to speed 2 and knead 3-4 minutes or until the dough is smooth. Wrap in plastic wrap and rest (refrigerate if desired) for a minimum of 30 minutes.
To prepare the filling
Place the pumpkin on a baking paper lined baking sheet. Drizzle with about 2 tbs of the oil. Sprinkle with the spices and bake 30–40 minutes or until golden and tender. Set aside to cool then roughly mash with a fork.
Combine with the pumpkin, and ricotta cheese, mixing well.
To make the ravioli
Cut dough into 3 even sections. Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers. Fold dough in half and feed through again.
Repeat this step twice. Adjusting the rollers to setting, 2 then 3, then 4, then finally setting 6 for each roll.
Remove the pasta sheets to a lightly floured surface. Repeat with remaining dough until you have 3 sheets of pasta.
Take 1 sheet. Arrange rounded tablespoons of the filling along the sheet – so you have 4 moulds of filling on the sheet.
Moisten around edges around each filling mould with a little water. Fold the pasta sheet over to totally encase the filling. Cup around the moulds of pumpkin with your hands. Cut dough into 4 individual large ravioli and press the edges together with a fork. Repeat with the remaining pasta and filling until you have 12 ravioli.
Cook ravioli for 3-4 minutes in boiling water until just tender. Drain with a slotted spoon and place into serving bowls. Top the hot ravioli with the butter, cheese and salt and pepper. Serve immediately.
- Pasta flour is available from good supermarkets & specialty stores.