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Ingredients
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chopped fresh coriander - 4 tbsp
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strong unbleached white flour - 200g
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a pinch of salt
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eggs - 2
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sun-dried tomatoes in olive oil - 5,
drained and chopped, reserve 3 tbsp oil
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pumpkin - 500g, peeled and seeds
removed
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garlic - 5 cloves, in their skins
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ricotta cheese - 120g
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ground black pepper
Method
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Process the flour, coriander,
eggs, and salt in a blender until they are combined. Knead the
dough on a lightly floured surface until smooth.
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Wrap the dough in a clear film and
place it in the fridge for 30 minutes.
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Preheat the oven to 200˚C. Put the
garlic on a baking sheet and bake for 12 minutes until softened.
Steam the pumpkin for 10 minutes until tender, drain well.
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Peel the garlic cloves and mash
into the pumpkin together with the ricotta cheese and sun-dried
tomatoes, season with plenty of pepper.
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Divide the dough in four pieces.
Roll out each piece by using a pasta machine, on its thinnest
setting. Leave the sheets of pasta on a dish towel until
slightly dried.
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Use a crinkle-edged round cutter
to stamp out 40 rounds.
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Top 20 of the rounds with a
teaspoonful of the pumpkin mixture, brush the edges with water
and place another round of pasta on top. Press firmly around the
edges to seal.
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Cook the ravioli in a pan of
boiling water for 4-5 minutes. Drain well and toss into the
reserved tomato oil, add the pepper and serve hot. Makes 20.
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