Serves 4 Pasta Ingredients · 400g “00“ flour or, alternatively, a pasta making flour · 4 free range eggs · 1tsp salt · 2tsp extra virgin olive oil Filling Ingredients · 2kg pumpkin, cut into quarters · 15ml olive oil · 1 large red onion, peeled and finely chopped · 225g mostarda di frutta · (alternatively you can use a mixed fruit chutney and add ½ tsp black pepper) · 1tsp salt · ½ tsp ground nutmeg · ½ tsp ground cinnamon · ½ tsp ground ginger · 125g vegetarian parmesan-style cheese grated To Serve · 30g butter · 30g fresh parley chopped · 150g vegetarian parmesan-style cheese
1 Combine the pasta ingredients, lightly knead and leave in a cling filmed bowl to refrigerate for 1 hour. 2 Heat the oven to 200C, 400F, Gas Mark 6 and bake pumpkin until soft, approximately 30 minutes. 3 Remove the seeds and scoop out the baked pulp, finely chop and place into a bowl. 4 Heat the olive oil and sauté the onions. 5 Reduce heat and add the mostarda di frutta, salt, and ground spices, mix well. 6 Combine the parmesan cheese, pumpkin and onion/spice mixture into a bowl and set aside. 7 Using a pasta machine or fat rolling pin, roll out the pasta dough 15cm by 50cm and 2mm thickness. Layer the pasta sheets between tea towels to prevent them from drying. 8 Place a heaped teaspoon of the mixture into 2 rows at approximately 10cm distance apart. 9 Lightly spray the pasta with water and sandwich this with a top layer thus creating a sandwich effect. 10 Using a ravioli cutter, cut into 5 cm squares and place into boiling water as quickly as possible. 11 To serve, drain the pasta and return into the pan along with the butter, and parsley. Lightly mix and serve with the parmesan cheese. Recipes from www.vegsoc.org