Pumpkin, never really know what to do with is. Beautiful veggies and interesting to see what you can do but actually I’m always a bit lost. The taste isn’t always my favorite, it can be very boring and the sweetness is sometimes hard to combine. So often I actually decide not to use the pumpkin and do something different.
But having a foodblog kind of pushes me to try out new and different recipes even with products that I do not favor myself. So I decided to try out some pumpkin recipes, especially now that the fall is really beginning and you see the fresh pumpkins everywhere. Making ravioli isn’t the easiest but the idea for the recipe came fairly easy and the combination of feta cheese (salty) and pumpkin (sweet) sounded pretty good for me (I honestly think that my mum made a pumpkin soup with feta when I was young but I’m not completely sure actually, I should ask her). In my opinion the experiment succeeded, so hereby the recipe with salty feta cheese, sweet pumpkin and a bite of chili.
Ingredients for 12 raviolis:
- for the dough:
- 100 gr fresh pasta flour
- 1 egg
- salt
- for the filling:
- ½ pumpkin
- 50 gr feta cheese
- fresh parsley
- dried chili flakes
- water
- for the sauce:
- 50 gr salted butter
- fresh sage
- dried chili flakes
How to prepare it:
Start by prepping the pumpkin, the skin of the pumpkin is really though. Watch your fingers! Cut the pumpkin in half, remove the seeds and cut out the meat. Put the meat with some water and dried chili flakes into a small pan and put it on the stove. Heat it up and boil it whilst stirring regularly for about 15 minutes.
Put the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will come together in one ball, as soon as that is the case it’s ready. Put the dough in the fridge and start with preparing the filling
Check the pumpkin, once the pumpkin is soft enough to mix you can take it of the stove. If you feel it needs to soften more, you can add a bit of water and leave it for another couple of minutes.
If it’s ready, take the pumpkin of the stove and use your food processor to mix the pumpkin into a soft spread. Grate the feta cheese and chop the parsley before filling the raviolis.
Put some flour on a clean spot on your dresser. Roll out the dough and keep two long pieces, take these through the lasagna settings (3 times) of your pasta machine. Make sure they are wide enough to create the ravioli’s from. I have a ravioli’s shaper that allows me to create 12 ravioli’s at once (TIP) this is really convenient and if you plan to make ravioli’s more often I would really advice you to get one of these.
Add some flour on your ravioli shaper and roll out the first piece on top of the ravioli shaper, make sure all sides are well covered. Fill up the dough (in the holes) with the pumpkin mixture, sprinkle some feta on top (don’t be thrifty) and finish off with some parsley. Once they are all filled, you put the second pasta sheet on top. Use your rolling pin to strongly press the two pasta sheets together. Make sure all edges are sticking together. Carefully take out the raviolis.
Put a pan with water on the stove, once the water is boiling you add some oil and salt. Add the raviolis carefully, they need to cook for about 5 – 6 minutes.
Put a saucepan on the stove as well and melt the butter. Chop the sage and add the sage together with some dried chili flakes to the butter. Stir well and heat it up until the butter start boiling, leave it for a minute.
Take the raviolis one by one out of the pan and put them on a plate, poor some sauce on top.
Ready to serve!
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