Pumpkin and Ricotta Ravioli

Ravioli Filling

Pumpkin

Whole garlic bulb

Brown onion

Ricotta

Parsley

Nutmeg

Salt + Pepper

Olive oil

Fresh Pasta

1. Preheat oven to 180 Celsius

2. Cut pumpkin into cubes (1.5x1.5" is fine), cut garlic bulb and onion in half. Marinate in olive oil, s + p, and nutmeg and bake for 40 - 45mins

3. Allow to cool. Remove garlic cloves from bulb and finely chop onion. Mash together with pumpkin to form a puree. Roughly break apart ricotta and mix through puree with finely chopped parsley

4. It helps if the pasta is a bit thicker. Fill fresh pasta with puree and seal sheets with a little water. Be careful not to break the sheets and to seal all the way around the puree, removing as much air a possible. This will stop the puree from leaking out or popping when boiled

5. Cook immediately in salted, boiling water. When ravioli floats, it's ready (about 3mins)

Sauce

Red onion - sliced

Garlic - crushed

Thickened cream
White Balsamic Condiment
Basil
Salt + Pepper
Baby spinach

1. Heat olive oil in a large pan, over medium heat. Sautee onion until translucent, then add garlic
2. Add thickened cream and season to taste. Reduce heat and allow cream to cook until it starts to bubble then add white balsamic condiment
(White balsamic condiment is amazing! I use it in almost every cream sauce. You can usually get it at a good deli. I use about 1/2 tablespoon to 1 cup cream)
3. Add roughly chopped basil, and baby spinach until wilted
4. Pour over Ravioli and serve immediately

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I had only made ravioli from scratch on one other occasion and had a ridiculous amount of pumpkin sitting in the fridge so decided to try this.