Pasta continued

Pumpkin and Cheese Ravioli

1 quantity pasta dough (see recipe above)

Filling:

11/2 cups pumpkin, skin removed, baked and mashed

11/2 cups dry breadcrumbs

1/2 cup ricotta cheese, mashed

2 large cloves garlic, minced

1 teaspoon salt

1/4 teaspoon ground nutmeg

Method

1.Combine all filling ingredients in a large bowl. Mix well to combine.

2.Divide dough into 4 portions. Roll each portion on a lightly floured surface, into a 30cm x 30cm square.

3.Place 1 teaspoon of filling every 5cm apart on 2 sheets of the rolled out pasta dough. Brush edges with a beaten egg and top each with the remaining sheets of pasta dough. Press firmly between the filling and sides to seal. Cut ravioli into squares using a pastry wheel.

4.Cook ravioli in a large saucepan of boiling water for 4 - 5 minutes or until just cooked. Drain well and serve with your favourite tomato or cream sauce.

Serves: 4-6

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Sunbeam BM3500 manual Pasta, Pumpkin and Cheese Ravioli, Filling, Serves

BM3500 specifications

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