- 2 Cups All Purpose Flour
- 2pc Eggs (beaten)
- 2pc Egg Yolks
- 1 no Roasted pumpkin – medium size
- 1 Cup Ricotta cheese
- 2 Teaspoons Fresh Chives (chopped)
- 1/2 Teaspoon Fresh Ground Black Pepper
- 1pc Egg (beaten)
Method to make the pasta:
- Place the flour in a mound on a smooth top work area.
- Create a well in the centre of the flour.
- Pour the 2 beaten eggs and 2 egg yolks into the well.
- Slowly pull the flour into the eggs until it is all incorporated.
- Finish kneading by hand, adding more flour if needed for a smooth consistency.
- Divide the pasta in half and roll out each half or feed through a pasta roller until thin, use the number 6 setting on the machine.
- Roll out as many sheets of pasta as possible with the mixture.
Method to make the pumpkin mousse:
- Cut the pumpkin with the skin on, season with olive oil, salt and freshly crushed black pepper, roast in an oven for 15 minutes until soft, remove the skin then using a fork or mashed potato press, puree the pumpkin.
- Slowly add the ricotta cheese, chopped chives, and pepper.
- Mix thoroughly.
- To assemble the raviolis, prepare a smooth, floured surface.
- Lay out the pasta.
- Divide the pumpkin mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta.
- Brush the beaten egg on the pasta between the mounds of pumpkin mousse.
- Cover with the other sheet of pasta.
- Cut raviolis apart.
- Refrigerate or freeze until they are ready to use.
- Bring a large pot of lightly salted water to a steady simmer, add the raviolis, and cook for about 6 minutes.
- Drain well with a colander.
- Serve the stuffed raviolis on a warm plate, drizzle with extra virgin olive oil.
Executive Chef Kasdi has made a lovely dish today that can be served with any grilled meat, but also as a good vegetarian option. He has served his ravioli with simple grilled lamb chops and garnished them with sprigs of fresh rosemary.