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Ravioli with roast pumpkin, ricotta and spinach
Ravioli with roast pumpkin, ricotta and spinach
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Prep Time:
85 minutes
Cook Time:
50 minutes
Total Time:
135 minutes
Delicious homemade pasta pockets that are irresistible and enjoyable to prepare.
Ingredients:
  • 490g plain flour or 400g fine Italian 00 flour
  • 4 eggs
  • 600g butternut pumpkin
  • 400g fresh ricotta
  • 160g frozen chopped spinach
Instructions:
  • Create a flour mound on a clean surface and form a well in the center. Crack eggs into the well and gently whisk with a fork, gradually incorporating flour from the edges.
  • Combine the dough until it forms a smooth ball. Knead for 5 minutes until elastic. Dust dough with flour, wrap in plastic wrap, and let it rest for 30 minutes.
  • Take the dough and divide it into 4 portions. Flatten 1 portion slightly. Set the pasta machine on the widest setting, ensuring both the machine and dough are well floured, and then feed the dough through the machine.
  • Continue the process 6 additional times, gently folding the dough into thirds and rotating it 90 degrees each time until it becomes smooth and matches the machine's width, which should be at least 12cm. Cut the dough in half horizontally. Proceed to individually pass each dough half through the machine without folding, gradually adjusting the machine settings by 1 notch each time until you reach the second to last setting, ensuring the pasta is around 1mm thin. Repeat these steps with the other 3 portions of dough to create 6 more sheets.
  • Spread out 600g of butternut pumpkin, peeled, seeded, and cut into 1.5cm pieces, on a lined baking tray. Coat with oil spray and season generously. Roast the pumpkin at 200°C for 40 minutes, or until easily pierced with a fork.
  • Mix together 400g fresh ricotta and 160g thawed frozen chopped spinach with excess liquid removed in a bowl.
  • Lay a pasta sheet on a generously floured work surface. Drop heaping teaspoons of filling in two rows, spaced 5cm apart, leaving a 2cm border around the edges.
  • Moisten the edges of the filling with water to seal the ravioli, then place another pasta sheet on top and press firmly to remove air pockets and ensure a tight seal.
  • Cut the filling to create 5cm-square ravioli, then place them on a tray lined with floured non-stick baking paper. Repeat with the rest of the pasta and filling.
  • Boil half the ravioli in a generously salted large saucepan of water until al dente, about 3-4 minutes. Transfer them to a plate using a slotted spoon. Repeat with the rest of the ravioli.

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