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Pumpkin and Goat Cheese Ravioli Recipe

Name: Pumpkin and Goat Cheese Ravioli
Prep time: 50 min
Cook time: 4 min
Total time: 54 min
Yield: 4
Ingredients: 2 Eggs; 200 g All-Purpose Flour; 1 Small Pumpkin (about 500 g); 100 g Goat Cheese; 50 g Parmesan Cheese, grated; 1 tsp Fresh Rosemary, chopped; 1 tsp Fresh Thyme, chopped; 1/2 tsp Salt; 1/4 tsp Black Pepper; 2 tbsp Olive Oil; 100 g Unsalted Butter; 1 tbsp Fresh Sage Leaves, chopped; 1/2 Lemon, zested and juiced

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This is a yummy pasta filled with sweet pumpkin and tangy goat cheese. You make a dough, roll it flat, and cut it into circles. Then you put a mix of pumpkin, cheese, and herbs in the middle and cook them in water. They're done when they float!

Ingredients

2 Eggs

200 g All-Purpose Flour

1 Small Pumpkin (about 500 g)

100 g Goat Cheese

50 g Parmesan Cheese, grated

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1/2 tsp Salt

1/4 tsp Black Pepper

2 tbsp Olive Oil

100 g Unsalted Butter

1 tbsp Fresh Sage Leaves, chopped

1/2 Lemon, zested and juiced

Method

Preheat your oven to 200°C (392°F). Peel and cube the pumpkin, toss it with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25 minutes until tender.

In a mixing bowl, combine the roasted pumpkin, goat cheese, half of the grated Parmesan, rosemary, thyme, lemon zest, and a pinch of salt and pepper. Mash the mixture until smooth.

To make the pasta dough, pour the flour onto a clean surface and make a well in the center. Crack the eggs into the well and gradually mix with the flour until a dough forms. Knead for 10 minutes until smooth, then wrap in cling film and chill for 20 minutes.

Roll out the dough on a floured surface until very thin. Cut out 32 circles using a cutter.

Place a spoonful of the pumpkin mixture onto the center of 16 dough circles. Wet the edges with water, top with the remaining dough circles, and press the edges to seal with a fork.

Bring a large pot of salted water to a boil. Cook the ravioli for 4 minutes, or until they float to the top.

For the sauce, melt butter in a pan over medium heat, add the chopped sage, and cook until the butter starts to brown. Remove from heat and stir in a few drops of lemon juice.

Serve the ravioli with the brown butter sauce and sprinkle with the remaining Parmesan.

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