Roasted Pumpkin & Ricotta Ravioli | Chef's Complements

Name: Roasted Pumpkin & Ricotta Ravioli | Chef's Complements
Ingredients: PASTA SHEETS; 2 cups (300g) plain pasta flour* ( Pasta flour is available from good supermarkets & specialty stores).; good pinch salt; 3 eggs, lightly beaten; 30ml extra light olive oil; Extra flour, for dusting; FILING; 650g Butternut pumpkin, peeled and cut into large cubes; 2 tbs olive oil; 1 tsp sweet paprika; ½ tsp ground nutmeg; Freshly ground salt & pepper to taste; 2 tbs smooth ricotta cheese; TO SERVE; 40g cold butter, very thinly sliced; 100g freshly grated Pecorino cheese; Freshly ground salt and pepper to taste

www.chefscomplements.co.nz

A modern approach to traditional ravioli, made in a large size. Makes 4 Large Raviolis. Made in a KitchenAid Stand Mixer

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Ingredients

PASTA SHEETS
2 cups (300g) plain pasta flour* ( Pasta flour is available from good supermarkets & specialty stores).
good pinch salt
3 eggs, lightly beaten
30ml extra light olive oil
Extra flour, for dusting
FILING
650g Butternut pumpkin, peeled and cut into large cubes
2 tbs olive oil
1 tsp sweet paprika
½ tsp ground nutmeg
Freshly ground salt & pepper to taste
2 tbs smooth ricotta cheese
TO SERVE
40g cold butter, very thinly sliced
100g freshly grated Pecorino cheese
Freshly ground salt and pepper to taste