Roasted Pumpkin & Ricotta Ravioli

• Main Ingredient: Pumpkin
• Prep Time: 1Hr + 30 Min. refrigeration
• Cook Time: 5 Min.
• Serves: 2

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

1. 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.
2. Set aside to cool then roughly mash with a fork.
3. Combine with the pumpkin, and ricotta cheese, mixing well.

To make the pasta sheet

• 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.

Filling the Ravioli

• 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.

Cooking:

• 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.