Ingredients Jump to Instructions ↓

  1. 400g/14 1/4oz '00' flour or pasta flour

  2. 4 free range eggs

  3. 1 tsp salt

  4. 2 tsp extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Combine the pasta ingredients, lightly knead and leave in a cling filmed bowl to refrigerate for 1 hour. Heat the oven to gas mark 200C, 400F, Gas Mark 6 and bake pumpkin until soft, approximately 30 minutes. Remove the seeds and scoop out the baked pulp, finely chop and place into a bowl. Heat the olive oil and saute the onions. Reduce heat and add the mostarda di frutta, salt, and ground spices, mix well. Combine the parmesan style cheese, pumpkin and onion/spice mixture into a bowl and set aside. 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. Place a heaped teaspoon of the mixture into 2 rows at approximately 10cm distance apart. Lightly spray the pasta with water and sandwich this with a top layer thus creating a sandwich effect. Using a ravioli cutter, cut into 5 cm squares and place into boiling water as quickly as possible. To serve, drain the pasta and return into the pan along with the butter, and parsley. Lightly mix and serve with parmesan style cheese.


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