pumpkin, feta & walnut ravioli

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We had several friends to dinner last night, & as one has a particular fondness for vegetarian food, I thought I’d do something with some of our plentitude of pumpkins. I decided on ravioli because I rather enjoy making pasta, & was enticed by the idea of a combination of feta, pumpkin & walnuts that bubbled to the front of my brain.

First up, the pumpkin(s) needed roasting. I picked out a big butternut pumpkin & – because you can never have too much pumpkin (had there been any excess it would have ended up in bread) – a couple of the cute yellow-&-white striped minis. Once split in half & seeds scooped out, they went cut-side down on a teflon sheet in a roasting dish, to bake at 180 C for about 40 minutes.

Then, the pasta. Traditionalists may flinch at this – but because I’d got other things on the go as well (making the dip for folks to enjoy with beer, not to mention the pastry for dessert), I decided to let the bread machine do the kneading of my flour & eggs with a littlebitta oil. I’d tried this before and with good results; you just have to keep an eye on it in case there’s a need for extra liquid or flour.

Once the pumpkins were cooked & had cooled a little, I scooped the flesh into a bowl & mashed it roughly, before stirring in about 1/2 c coarsely-grated parmesan, 150 g creamy feta (crumbled into bits about 1 cm on a side), & a cup of roughly-chopped walnuts (you want a bit of firmness to the bite, so don’t process them to the point where you have walnut flour!).

While I do have one of those little trays for making ravioli I’ve only used it the once. Instead I make use of my 4cm round ravioli cutter (a bit like a biscuit cutter but with a handle). So yesterday I rolled chunks of my dough ever more thinly through our pasta machine. With each sheet of pasta, I laid it flat on a floured bench and placed heaped teaspoonfuls of the pumpkin, cheese’n’nut mix onto half the sheet, well spaced. Then I slowly folded the other half of the sheet down over them, pressing down around each mound of filling to exclude as much air as possible, before cutting out the little pasta packets. As I made them, I dusted each one lightly with flour before placing them on racks covered with baking paper, then covering them with a dry tea towel & leaving them to dry. I ended up with over 6 dozen, but then there were 7 of us for dinner so that sounded right (although it looked an awful lot!).

The sauce was easy as I have rather a lot in the freezer 🙂 Just needed to defrost a couple of packets & then heat them through in the microwave, while boiling the water to cook the ravioli. Which, once the water’s boiling, don’t take long to cook. Pop them carefully into the pot, & then once they’ve come to the surface & the water’s returned to the boil, they should need only 2-3 minutes more – fish one out & try it to be sure.

To serve, I layered the pasta with the sauce in two large oblong dishes, and brought them to the table along with a bowl of finely-grated parmesan and a big salad of lettuce & finely-sliced red pepper from the garden.

The daughter swears she hates pumpkin. But we noticed that last night, she had two helpings 😀

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