Anthony Shone's pumpkin and feta ravioli - 9 April
Roasted Pumpkin & Feta Ravioli
Time to make: 1 hour
Cost: $4 per portion
5 egg yolks
1 tsp salt
1 tsp oil
In a mixer place the all ingredients mix gently until a smooth but firm pasta has been made.
Allow to rest for at least 1 hour.
Using a pasta machine roll out to the thinnest setting.
1 garlic clove
1 red onion
2 egg yolks
Salt and pepper
Roast pumpkin, onion & garlic at 200degC until soft.
Scoop out the nice soft flesh of the pumpkin in to a mixing bowl.
Squeeze out the garlic and onion removing any crispy skins and chop till very fine then mix with pumpkin and feta. Season. Add the yolks and mix well. Let cool.
Take your rolled pasta sheet, which will be a long thin
Start placing table spoon sized balls of the mix 2cm apart down the middle of the sheet then with a little water lightly brush the pasta and fold the sides over to meet the parallel edge evenly.
Pressing in the gaps between the pumpkin mix to form little pockets then with a knife cut the ravioli, which will now form a squareish shape.
To cook bring a large pot of salted water to the boil with a dash of oil and cook the Ravioli for 2-3 mins the pasta should be firm and mix soft.
1 onion, diced
2 crushed garlic cloves
1 cup grated parmesan
1 cup stock
1 cup cream
1 cup white wine
Cook the onions and garlic in the butter till soft, deglaze with
white wine add the stock and reduce by half.
Add the cream, bring to the simmer and add the parmesan and mix reduce till the sauce coats the back of a spoon.
Pumpkin Croutons and Finishing
200g pumpkin, diced
100g bacon, diced
1 bunch rocket
1/2 cup parmesan
In a hot pan saute the pumpkin till the edges have turned golden
and the pumpkin is soft.
Drain the oil and season.
To finish the dish place the ravioli on to a plate, drizzle with sauce and olive oil scatter the pumpkin croutons over top as well as the rocket and parmesan cheese.