Ravioli is pasta that is stuffed. You can stuff it with vegetables, meats, cheeses, and even eggs. You can prepare them and freeze for a few weeks.
Prep: 10 min
Cook: 10 min
Yields: 2 Servings
- 280 gm pasta dough
- 1 1⁄2 cup pumpkin diced
- 2 tbsp onions, chopped
- A pinch of pepper powder
- For the Sauce 3 tbsp butter
- 3⁄4 cup hard cheese grated
- 3 tbsp olive oil
- 2 tsp fennel seeds
- A pinch of nutmeg Salt to taste
- A sprig of sage 1⁄4 cup walnuts
- Heat oil in a pan and add onions and fennel. Saute for 2 minutes and add the pumpkin. Season with salt, pepper, and nutmeg. Cook till pumpkin is tender and remove. Using the back of a spoon, mash up the pumpkin. Cool and mix in grated cheese.
- Roll out the fresh pasta dough using a rolling pin. Flatten to about 1 mm thick. Using a round cutter, cut out round discs of about 2 1⁄2 diameter.
- Place a spoonfull of mashed pumpkin in the centre of a disc. Using your fingertips apply water on the edges of disc. Now carefully place another disc on top of the pasta and press gently. Press around the stuffing, lightly lifting it to give the shape of a head, working your way out towards the edges. Use a fork to press and seal the edges.
- This will let out any air bubbles. Repeat for the rest of the dough. Boil water and add some oil to it. Drop the ravioli in boiling water and cook till it floats to the surface. Remove using a slotted spoon and place on a greased plate.
- Heat pan and add butter. Add walnuts and sage and allow the butter to froth. Once it starts to turn brown, remove from heat and drizzle on top of the ravioli.