Ingredients
- 500 g (1 lb) pumpkin, cut into chunks
- 1 3/4 cups (215 g/7 oz) plain flour
- 3 eggs, lightly beaten
- 1/4 teaspoon ground nutmeg
- 15 sage leaves
- 15 fresh flat-leaf parsley leaves
- 125 g (4 oz) butter, melted
- 60 g (2 oz) freshly grated parmesan
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Bake the pumpkin on a baking tray for 1 hour, or until tender. Allow to cool before removing the skin.
2. Process the flour and eggs in a food processor for 30 seconds, or until the mixture forms a dough. Transfer to a lightly floured surface and knead for 3 minutes, until the dough is very smooth and elastic. Cover with a clean cloth and set aside for 30 minutes.
3. Transfer the pumpkin to a bowl with the nutmeg and mash with a fork. Roll out half the dough to a rectangle about 1 mm thick. Roll out the remaining half to a rectangle slightly larger than the first.
4. on the first rectangle of dough, put heaped teaspoonsful of pumpkin filling at intervals, in straight rows, about 5 cm (2 inches) apart. Flatten each pumpkin mound slightly and place one whole sage or parsley leaf on top of each spoonful of filling.
5. Brush lightly between the mounds of filling with water. Place the second sheet of dough on top, press down gently between pumpkin mounds to seal. Cut into squares with a knife or fluted cutter. Cook the ravioli, in batches, in a large pan of rapidly boiling salted water for 4 minutes, or until al dente. Don't crowd the pan. Drain well and serve sprinkled with salt and pepper, to taste, and tossed with melted butter and Parmesan.
