Roasted Pumpkin & Ricotta Ravioli

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  • Serves: Up to 4 people
  • Recipe course: Main dishes

Can be made with these products:

"Dark evenings and blustery days can mean only one thing: Pumpkin season has officially arrived! This incredibly delicious supper is fairly easy to make if you’re a dab hand with a pasta making machine. The combination of sweet pumpkin in tender pasta parcels, coated in nutty butter with crispy prosciutto and earthy mushrooms is the perfect seasonal supper." - Donal Skehan - www.donalskehan.com

Ingredients

Serves 4
You will need:
For the ravioli filling:
900g of pumpkin, peeled, deseeded and chopped in chunks
1 tbsp of rapeseed oil
Sea salt and ground black pepper
150g of ricotta
100g of butter
150g of prosciutto
150g of chanterelle mushrooms
8 sage leaves

For the pasta dough:
200g tipo 00 pasta flour
1 large egg
3 large egg yolks
Semolina, for dusting

Equiptment:

Chef Sense/ Other Chef or Major model

KAX970 or AT970 Pasta Roller

Method

Preheat the oven to 200˚C. Place the pumpkin on a roasting tray and toss in rapeseed oil. Season with sea salt and ground black pepper and roast in the oven for 45 minutes or until tender. 3. Remove from the oven and drape with slices of prosciutto and sprinkle with sage leaves. Place back in the oven for another 10 minutes until crisp. Remove from the oven and allow to cool. Place the pumpkin pieces in a bowl with the ricotta and mash to a smooth consistency with the back of a fork. Season to taste and set aside.

To make the pasta dough, place the flour, egg and egg yolks in the food processor and pulse until a dough forms (Add a drop of water to bring it together). Form it into a ball, cover with cling film and set aside in the fridge until you are ready.  

Set the rollers of your pasta machine to the widest setting. Take half the dough and roughly flatten into an oval. Roll the pasta through the rollers 3-4 times on each setting until you get to the thinnest one. When the pasta is as thin as you can get it, lay it out on a work surface dusted with semolina. Cut the pasta into manageable-sized sheets and leave under a damp cloth so they don’t dry out.

Taking one pasta sheet at a time, add a teaspoon of the pumpkin filling at regular intervals, about 5cm apart. Have a cup of water to hand and, using a brush, dampen the edges around the filling, then lay a second sheet of pasta over the top. Gently press down around the edges of the filling to seal, ensuring all the air escapes. Cut out the ravioli using a fluted cutter and place in a large pot of boiling salted water to cook for about 2-3 minutes, or until the ravioli rise to the top.

To finish cooking the pasta, place a frying pan over a medium-high heat and add a small knob of butter. Add the chantarelles to the pan and cook for 3-4 minutes until tender. Add the remaining butter and melt until it is foaming and turns golden and nutty. Transfer the ravioli from the cooking liquid to the pan of nutty butter and toss to coat. Serve the ravioli straight away with the mushrooms, crispy prosciutto and sage leaves.

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