Roasted and mashed
pumpkin (roast a small pumpkin at 200º C for about 45 minutes or until tender, then mash) 1½ cups
Ricotta cheese ½ cup
Fresh lemon zest 1
Fresh thyme, chopped 2 tbsps
Salt to taste
Black pepper powder to taste
To make the filling put
pumpkin, egg, lemon zest, thyme, salt and pepper powder in a medium sized bowl and mix well. Set this mixture aside.
To make the pasta
take whole wheat flour and all-purpose flour in a mixing bowl, add salt and mix well. Transfer this onto a clean tabletop and make a well in the middle. Add egg and sufficient water into the well and whisk with a fork. Begin shoveling small amounts of the flour into the well, mixing little at a time till all the ingredients come together. Knead into a smooth dough, shape into a ball. Apply olive oil all over the dough, cover with a bowl and rest for 30 minutes.
Cut the dough into 3
pieces and roll out each piece as thin as possible into a sheet.
Keep a medium sized
cookie cutter on the sheets and cut out roundels.
Place a dollop of
pumpkin filling in the center of each roundel, top with 1 tsp cheese. Wet the edges of the ravioli, cover with another roundel and press the edges to seal by pinching them.
Heat sufficient water in
a wide non-stick pan, gently slide in the raviolis and boil them till they float the top. Drain into a colander.
Heat olive oil in a
non-stick pan, add shallots and tomato and saute for 2-3 minutes. Add salt and pepper powder and mix well.
Arrange the raviolis on
a serving plate, top with sautéed shallots and tomatoes and serve hot.