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Pumpkin and Pinenut Ravioli Pasta

Serves 4

When the pumpkin is plentiful why not make these tasty, vegetarian, ravioli parcels for a delicious lunch or supper.

Free from Soya
Vegetarian

Ingredients

Change Quantities:
  • PASTA
  • 160g Doves Farm Organic Pasta Flour
  • 2 eggs
  • flour, for dusting
  • FILLING
  • 250g pumpkin or butternut squash, grated
  • 25g pine nuts
  • half an onion, chopped
  • 1 garlic clove
  • 50g parmesan, grated
  • salt and pepper
  • oil
  • water for brushing
  • COOKING
  • 2l water
  • 1 tsp salt
  • TO SERVE
  • 1 tbsp butter, melted
  • 1 tbsp olive oil
  • fresh sage leaves

Pasta Dough

  1. Put the flour into a mixing bowl and make a depression in the middle.
  2. Break the eggs into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
  3. Continue stirring the eggs as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

Ravioli Made Using a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into eight pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
  3. Cut the dough sheets into 4x10cm/1½x4” rectangles
  4. Repeat with all the pieces of dough.

Ravioli Made Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the dough in half.
  3. Flatten each piece of dough and pass it through the widest, flat roller of a pasta machine to make a rectangle.
  4. Fold the rectangle in half to make a smaller rectangle and pass it through the roller again. Fold the sheet in half and pass it through the roller two more times, always aiming for rectangles.
  5. Lay the pasta on the table and cut each piece into 4 small rectangular pieces.
  6. Decrease the roller width 3 or 4 notches and pass each rectangle through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
  7. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
  8. Lay the pasta on a flour-dusted surface and cut the dough into 4x10cm/1½x4” rectangles.

Filling

  1. Pre-heat the oven.
  2. Chop the pumpkin into small dice, put in a lightly oiled oven tray and bake for 15-20 minutes until soft.
  3. Remove the pumpkin from the oven, tip into a mixing bowl and leave to cool.
  4. Spread the pine nuts out on the baking tray and bake in the oven until toasted, which will take about 4 minutes. Add them to the mixing bowl.
  5. Finely dice the onion into an oiled frying pan, add the garlic and fry gently until translucent and soft. Add these to the bowl.
  6. Add the grated parmesan, salt, and pepper to the mixing bowl and stir until all ingredients are combined.
  7. Divide the mixture between the centre of each scored square.
  8. Brush water along the scored lines.
  9. Lift the reserved dough rectangle onto the pasta and filling.
  10. Press the two rectangles together in all the rows around the filling, excluding any air.
  11. Cut the pasta into squares around each filling.
  12. Separate the squares, pressing around each lump of filling and crimp around outer edges with a fork to ensure everything is well contained.
  13. Dust the squares with flour, to prevent stickiness, and spread them to dry for an hour or until required.

To Cook and Serve Pumpkin and Pinenut Ravioli

  1. Put the water and salt into a large saucepan and bring it to a rolling boil.
  2. Add the pasta and stir to ensure it is free flowing in the water.
  3. Cook for 7-15 minutes, depending upon the size and thickness of the pasta.
  4. To test if the pasta is cooked, carefully remove a piece of ravioli from the pan, cut the pasta with the side of a fork and if the pasta resists, continue to cooking, repeating the fork test every minute.
  5. When cooked drain the ravioli and return it to the cooking pan.
  6. Add the melted butter and olive oil, stir and serve immediately.
  7. Garnish with fresh sage leaves and a bowl of grated parmesan.

Equipment

Large oven dish, rolling pin, pastry brush, large 2lt saucepan, frying pan and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

25-30 minutes

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Ingredients

Change Quantities:
  • PASTA
  • 160g Doves Farm Organic Pasta Flour
  • 2 eggs
  • flour, for dusting
  • FILLING
  • 250g pumpkin or butternut squash, grated
  • 25g pine nuts
  • half an onion, chopped
  • 1 garlic clove
  • 50g parmesan, grated
  • salt and pepper
  • oil
  • water for brushing
  • COOKING
  • 2l water
  • 1 tsp salt
  • TO SERVE
  • 1 tbsp butter, melted
  • 1 tbsp olive oil
  • fresh sage leaves

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