Name: Roast pumpkin ravioli
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 500 gram pumpkin, peeled, deseeded and cut into 4cm cubes; 1/4 cup olive oil; 1 tablespoon fennel seeds; 1 teaspoon chilli flakes; 2 tablespoon brown sugar; 2 cup finely grated parmesan; 100 gram feta, crumbled; 2 eggs; 1 tablespoon basil, finely shredded; 1 packet dumpling wrappers (from asian food stores); To serve; 80 gram butter; about 30 sage leaves; 1/2 cup finely grated parmesan

Roast pumpkin ravioli

Roasted pumpkin has a subtle sweetness, which makes it a perfect filling for ravioli.

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Serves 6

Cook

1H 30M

Ingredients

500 gram pumpkin, peeled, deseeded and cut into 4cm cubes

1/4 cup olive oil

1 tablespoon fennel seeds

1 teaspoon chilli flakes

2 tablespoon brown sugar

2 cup finely grated parmesan

100 gram feta, crumbled

2 eggs

1 tablespoon basil, finely shredded

1 packet dumpling wrappers (from asian food stores)

To serve

80 gram butter

about 30 sage leaves

1/2 cup finely grated parmesan

Method

1.Preheat the oven to 180°C. Toss the pumpkin, olive oil, fennel seeds, chilli, brown sugar and salt and pepper to taste together on a roasting tray and roast for 40 minutes, or until golden.

2.Transfer to a food processor, add the parmesan, feta, eggs and basil and pulse until roughly mixed, but not totally puréed.

3.Spread half the dumpling wrappers out on a clean board or bench and top each with about 1 tablespoon of roast pumpkin mix. Use a brush to wet surrounding pastry with water, then top with another wrapper, pushing down around the filling and out to the edges of the pastry to remove any air bubbles and seal the filling in.

4.Bring a large pot of salted water to the boil and cook 6-8 ravioli at a time for 3-4 minutes, or until the wrappers are cooked. Lift out carefully with a slotted spoon and keep warm while cooking the remaining ravioli.

5.Just before serving, heat the butter in a frying pan until bubbling and golden, then add the sage leaves for a second or two to become crisp. Serve immediately over the warm ravioli with extra parmesan.

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