I made this for the first time almost 5 years ago now. My Mum-In-Law had just bought a pasta maker and we were both keen to try it out. At the time it felt like we were in the kitchen for hours! I had never spent so much time before cooking one dish! When I came to making it the second time round I couldn’t figure out what I was on about. Sure, it takes some time to make your own pasta but compared to some of the other food adventures I have been on in recent times it pales in comparison.
This is a great dish for a special dinner. Homemade fresh pasta is truly something else and it is sure to impress any guest. I love the combination of flavors, they compliment each other so well and the pumpkin sauce is a little different to the traditional tomato. The leftovers are always fabulous too, my husband and I were fighting over them the next day!
Herb Filled Ravioli
- 6 eggs, beaten
- 6tbs olive oil
- 600g (20 oz) plain flour
- 2 cups ricotta cheese
- 4tbs parmesan cheese, grated
- 4tsp fresh chives, chopped
- 2tsp continental parsley, chopped
- 4tsp fresh basil, chopped
- 2tsp fresh sage, chopped
- 1 egg, beaten, extra
- Place 6 beaten eggs, oil and flour in the bowl of a bread machine and select the pasta cycle. When the cycle is finished, knead for a couple of minutes or until smooth then cover with plastic wrap and leave for 30 minutes.
(If you do not have a bread machine: Sift flour into a bowl and make a well in the centre. Gradually mix in the eggs and oil. Turn out onto a lightly floured surface and knead for 6 minutes, or until smooth. Cover with plastic wrap and leave for 30 minutes.)
- To make the filling: mix the ricotta, parmesan and herbs together in a small bowl and season well.
- Divide the dough into eight portions and shape each into a log. Keeping the unworked portions covered, take one portion and flatten it with one or two rolls of a rolling pin. With your pasta machine rollers set to the widest setting, crank the dough through two or three times. Fold into thirds, turn the dough by 90 degrees and feed it through again. If the dough feels sticky, flour it lightly each time it is rolled. Reduce the width of the rollers by one setting and pass the dough through without folding it. Repeat, setting the rollers one notch closer each time until you have reached a thickness of 2mm (1/6 inch). Roll another sheet slightly larger than the first.
- Spread the smaller sheet out onto a work surface. Spoon 1tsp of the filling at 5cm (2 inch) intervals. Brush the beaten egg between the filling along the cutting lines. Place the larger sheet on top. Press the two sheets together along the cutting edge line. Cut the ravioli with a pastry wheel or knife. Transfer to a lightly floured baking tray. Repeat with the remaining dough and filling. (Can be stored in the fridge for 1-2 days)
- Cook the ravioli in a large pan of salted boiling water for 5-8 minutes and serve with the creamy pumpkin sauce.
Creamy Pumpkin Sauce
- 1.5kg (3lb) butternut pumpkin, cut into 3-5 (1-2 inch) cubes
- 1L (1/4 gallon) chicken stock
- 3tbs olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1 celery stalk, sliced
- 2 tsp cumin, ground
- 1/2 tsp cinnamon, ground
- 1tsp paprika, ground
- 1/4 tsp nutmeg, ground
- 1/2 cup cream
- 1/4 cup fresh parsley, chopped
- 1/3 cup pine nuts, toasted
- Place pumpkin in a pot with the chicken stock and cook, covered for 10-15 minutes or until the pumpkin is soft enough to mash.
- Heat the oil in a large fry pan and cook onions, garlic and celery until cooked and lightly browned.
- Add spices and cook for a further 2 minutes or until aromatic.
- Cool the pumpkin mixture slightly and place in a food processor or blender. Add onion mixture and process until smooth. Add cream and season to taste.
- Pour over cooked ravioli and sprinkle with parsley and pinenuts.