Ingredients:-

Olive Oil – 3 tbsp

Onions – 2 tbsp, chopped

Fennel Seeds  – 2 tsp

Pumpkin – 1 ½ Cups, diced

Salt – ¼ tsp

Pepper – a pinch

Nutmeg – a pinch

Cheddar or any hard cheese – ¾ Cup, grated

 

THE PASTA DOUGH

Flour – 2000g

Salt – a pinch

Eggs – 2

THE SAUCE

Butter – 3 tbsp

Walnuts  – ¼ cup, chopped

Sage – a sprig

Method:-

  • To make the pasta dough, place the flour and salt in a dish and make a well in the centre. Break both eggs into it and mix with your fingers.  Shape into dough, then knead it for 5 minutes or until elastic.  Wrap in cling-film and keep aside for 15 minutes before using.
  • Meanwhile, heat the oil in a pan and add the onions and fennel seeds. Sauté for 2 minutes then add the pumpkin.  Season with salt, pepper and nutmeg.  Cover and cook until the pumpkin is tender and then remove from the heat.  Using the back of a spoon, mash the pumpkin well.  Cool and mix in the grated cheese.
  • Roll out the fresh pasta dough using a rolling pin and flatten to about 1mm thickness. Using a round cutter, cut out 40 discs of about 2 ½ inches in diameter.
  • Place a spoonful of mashed pumpkin in the centre of a disc. Using your fingertips apply water on the edges of disc.  Now carefully place another disc on top of the pasta and press gently.  Press around the stuffing, working your way towards the edges.  Use a fork to press and seal the edges.  This will let out any air bubbles.  Repeat for the rest of the dough.
  • Drop the Ravioli in a pot of salted boiling water and cook until it floats to the surface. This shouldn’t take more than 1 minute.  Remove using a slotted spoon and place on a greased plate.
  • To make the sauce, heat the butter in a pan. Add the chopped walnuts and sage and allow the butter to froth.  Once it starts to brown, remove from the heat and drizzle over the Ravioli.  Serve immediately.