100
Serves:
2
red peppers (deseeded and chopped)
1
large onion(s) (peeled and chopped)
200
g
cherry tomatoes
1
tsp
smoked paprika
1
tsp
dried mixed herbs (or fresh if you have them)
8
tbsp
plain flour
4
eggs
1
pumpkin(s)
1.5
tsp
ground cumin
Recipe submitted by: Scott Shepherd, FoodCycle Bristol volunteer
Equipment needed: Oven, oven tray(s), saucepan, hob, blender and pasta rolling machine or rolling pin.
Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
Peel, deseed, and chop the pumpkin into an oven tray(s), drizzle with oil, sprinkle over cumin, and place into the oven.
Add the onions, red peppers, cherry tomatoes, smoked paprika and mixed herbs in a roasting tray(s). Drizzle with oil and place in the oven to roast.
Add 2 tablespoons of plain flour per egg to a mixing bowl and season with salt and pepper. Mix thoroughly. Although 2 tablespoons of flour per egg may be enough, you’ll likely need to add some extra flour to ensure that you get a good firm dough.
Leave the ball of dough in the mixing bowl and cover with a tea towel. Leave the dough to rest for about 20-30 minutes.
When the tomatoes and peppers have turned brown, remove the roasting tray from the oven and transfer the contents to a blender to make the sauce. Blend until smooth. If the sauce is a little thick, add some water of vegetable stock to thin it down a bit and blend again. Pour the sauce into a saucepan, ready to warm it before serving.
When the pumpkin has softened and started to turn golden brown, remove the tray from the oven and leave to cool for about 10 minutes. (if you’re short of time, you can skip the cooling).
Cut the dough into manageable sized pieces and roll as thin as possible using either a pasta rolling machine or a rolling pin. When each sheet is rolled, lay it on a floured table or work surface until needed. Dust over the top with a little more flour. Do not try
to place sheets on top of one another as they will stick!
Lay out a sheet of the pasta and place a teaspoon of the pumpkin filling. Repeat this across the sheet of pasta, leaving a gap of 2-3 inches between each spoonful and at the
ends of the sheet.
Brush water around the mounds of filling before laying another sheet of pasta over the top. Press the top sheet of pasta down and around each of the mounds of filling to seal. Try to squeeze out as much air as possible as large bubbles of air inside the ravioli can cause them to explode when cooking.
You can cut the ravioli with a ravioli cutter wheel, knife, or cookie cutter.
Once cut, place the ravioli onto heavily floured trays or plates until ready to cook and serve.
The ravioli will only take 4 or 5 minutes to cook, and shouldn’t be cooked in advance. Bring a pan of water to the boil and reduce the heat to maintain a rolling boil. Using a slotted spoon, place the ravioli into the pan in batches of 10-12.
Once cooked, remove the ravioli from the pan and place onto kitchen paper to drain for a few seconds. Meanwhile, warm the sauce up in a saucepan.
Place the ravioli into a bowl, spoon 1-2 tablespoonfuls of the sauce over the top, and serve with grated cheese if desired.
You can use cumin seeds, ground coriander or coriander seeds instead or alongside ground cumin to season the pumpkin.
Do not be tempted to parboil the pumpkin first as this will add more water and make the filling too wet.
If you’re rolling the dough with a pasta roller, you should get about 6-8 ravioli per egg. If you’re rolling with a rolling pin, you’ll likely only get about 4 per egg.
Serve 1-2 ravioli per person as a starter, for a main course, serve 5-6.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook