Pumpkin walnut ravioli with creamy tomato sauce is a quick and easy meal to make for the family or friends Pumpkin walnut ravioli can be prepared a day ahead. Creamy tomato sauce can be made a day ahead. Storage: Covered, separately, in refrigerator. Freeze: Uncooked ravioli suitable. Microwave: Pumpkin and sauce suitable.
2 & 1/4 cups (335g) plain flour 1 teaspoon salt 3 teaspoons olive oil 1/4 cup (60ml) water 2 eggs Filling: 500g pumpkin, peeled, chopped 1/4 cup (30g) finely chopped walnuts 1/3 cup (25g) grated parmesan cheese 2 cloves garlic, crushed 1 teaspoon sambal oelek 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin Creamy tomato sauce 2 teaspoons olive oil 1 large (200g) onion, finely chopped 2 small fresh red chillies, chopped 100g button mushrooms, sliced 2 tablespoons lemon juice 600ml cream 3 medium (400g) tomatoes, peeled, seeded, chopped 2 tablespoons chopped fresh basil
No nutrition information available
Process flour, salt, oil, water and eggs until combined. Turn dough onto lightly floured surface, knead until smooth. Cover, refrigerate 30 minutes. Divide dough into 4 pieces. Roll each piece through pasta machine set on thickest setting. Fold dough in half, roll through machine. Repeat rolling several times, dusting dough with extra flour, if necessary. Roll dough through machine, adjusting setting to become less thick with each roll, dusting dough with extra flour as required, until dough is 2mm thick. Place tablespoons of filling 5cm apart over 1 sheet of pasta. Lightly brush another sheet of pasta with water, place over filling; press firmly between filling and along edges of pasta. Cut into 8cm rounds. Repeat with remaining pasta sheets and filling. You need 24 ravioli. Add ravioli to large pan of boiling water, boil, uncovered, about 5 minutes or until just tender; drain. Serve with creamy tomato sauce. Filling: Boil, steam or microwave pumpkin until soft; mash until smooth. Combine pumpkin in bowl with remaining ingredients; mix well, cool. Creamy tomato sauce: Heat oil in pan add onion and chillies, cook, stirring, until soft. Add mushrooms and juice cook 2 minutes. Add cream, simmer, uncovered, until slightly thickened. Stir in tomatoes and basil.