Coriander Ravioli With Pumpkin Filling

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup flour, scant
• 2 eggs
• salt
• 3 tablespoons chopped fresh coriander
• coriander sprig, garnish
• 4 garlic cloves, in skins
• 1 lb pumpkin, peeled and seeded
• 1/2 cup ricotta cheese
• 4 halves sun-dried tomatoes packed in oil
• fresh ground black pepper

Recipe

• 1 place the pasta ingredients in a food processor and combine.
• 2 place down on lightly floured board and knead well for 5 minutes until smooth. wrap in plastic and let in fridge for 20 minutes.
• 3 preheat oven to 400°f.
• 4 place garlic cloves on cookie sheet and bake for 10 minutes or until softened. steam pumpkin for 5 to 8 minutes or until tender. drain well. peel cloves and mash into pumpkin with the cheese and drain the sun dried tomatoes but save 2 tbsp of the oil.
• 5 season with black pepper.
• 6 divide the pasta into four pieces and flatten slightly. using machine on thinnest setting roll out each piece. leave on a clean dish towel until slightly dried.
• 7 using a 3 inch crinkle edged round cutter stamp out 36 rounds.
• 8 top each round with tsp of mix. brush edges with water and place second round on top. press to seal.
• 9 bring large pan of water to boil. add ravioli and cook 3 to 4 minutes. drain well and toss into reserved tomato oil. serve garnished with springs.