Saturday, 23 March 2013

Pumpkin ravioli with ginger butter


8 oz pasta flour, 4 eggs, 1 tsp olive oil, 1 pumpkin, 10 cherry tomatoes, 1 tbsp butter, 1 tsp ground ginger
Serves: 2 Preparation: 2-5 hours

Making pasta is a labour of love. There are recipes for which dried pasta is perfectly acceptable, and then there are those recipes which require getting your hands dirty... this recipe is positively filthy. The sweetness of the pumpkin, the tart, tangy combination of ginger and tomato... this is pasta perfection.

1) Pour the flour, olive oil, a good pinch of salt, 3 eggs and 1 egg yolk into a bowl and kneed with your hands until you have a firm dough. Wrap this in cling film and chill in the fridge for 2-5 hours.

2) You can buy pumpkin puree in a can if it's out of season, but to prepare from scratch: Cut the pumpkin in half and scoop out the seeds and pith with a spoon. Make sure all the stringiness has been removed. Peel away the skin with a chef's knife and cut the flesh into cubes. Roast in the oven for 50 minutes and blend until smooth.

3) Dust a worktop with pasta flour and roll out the dough into a sheet 1/3 of a centimetre thick. Cut out rectangles of pasta and roll these through a pasta machine (or continue using a rolling pin if you don't have one). Add a teaspoon of the pumpkin mixture to one side of the rectangle, fold in half and pinch the edges together, taking care not to leave any air trapped inside.

4) Melt a tablespoon of butter in a pan along with a teaspoon of ground ginger. Slice the cherry tomatoes in half and place them cut side down in the pan.

5) Drop the pasta into a large pan of hot, salted water. The pasta will sink to the bottom initially but when it is ready (2-3 minutes maximum unless your pasta is too thick) it will float to the top. Remove the ravioli from the pan with a slotted spoon and transfer to the pan of butter. Stir through and serve.

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