After the euphoria of my first pasta making success I experimented with making ravioli. Now, because of my out-of-wack digestive system, I had to begin by exercising some google-fu in order to find a ravioli filling I could eat. After rooting around I found this recipe from which I was able to canabalise the following filling.
1.5 cups roasted pumpkin, (I had these in the freezer from last summer’s CSA)
2 small heads of garlic, roasted
3-4 dashes turmeric
Salt and pepper
Using eggs, semolina and a splash of olive oil, I made a batch of dough which I had to bin due to its awfulness (way to much semolina somehow) and begin again. (Same recipe but more attention to consistency.)
After rolling each sheet of pasta, laying out the filling and covering with a second sheet of pasta, I used my handy dandy square cutter (available here) to shape the ravioli. This was a little messy at first because I began with too much filling. By the end I managed to achieve enough filling and a balance of pasta covering to make some very happy ravioli squares.
The ravioli was left to dry for 15 minutes, but could have done with longer as the underside wasn’t as dry as the top side, before dropping in boiling water for 4 minutes to cook.
As a sauce we smothered the ravioli with pesto paste from a tube. A short cut, I know, but it was still delish. Now I just need to find alternate fillings as there’s only so much pumpkin I want to eat in a winter.
Current temperature: here 19F/-7C, there 1C/34F