roast pumpkin, caramelised onion and feta ravioli

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Recipe's preparation

ROASTING PUMPKIN

Preheat oven to 190C

Peel and cut and roast your pumpkin. Roast it how you like it, I like mine with a bit of brown around the edges, to give it that smoky taste.I also sprinkled Paprika all over mine. Coat yours in whatever you like ! Its also your oven you know it best. Go your hardest, cook your pumpkin exactly how you want

CARAMELISED ONIONS

Place 2 brown onions, peeled and quartered, and oil into jug.

12MINS / VAROMA / REVERSE / SP 1 

Add sugar and vinegar.

5 MINS / VAROMA / REVERSE / SP 1 / MC OFF.

Turbo 1 sec

Set aside onion mix in a bowl.

Place roasted pumpkin in jug

Chop 2 SECS / SP 5

PREPARING PASTA

I chose to make my own fresh pasta with the recipe from the BASIC COOK BOOK, page 58.

If you dont have the time or the inclination to make fresh pasta dough at home, use store bought fresh pasta sheets.

Allow the pumpkin and onion mix to cool for a while, so it doesnt soften the pasta and make it unworkable.

Once pumpkin mix has cooled stir through some of the onion mix. you wont use it all, but it was hard to make a smaller batch of onion.

If you like it oniony, stir lots through, if not, just a little

Same with the feta, out of a 100gram block, I crumbled up 60 grams to stir through the pumkpin mix. Same again, put as much or as little feta in as you prefer.

If you choose to make little hand made balls like I have done in the pic, use literally 1/2 a teaspoon of mixture on your pasta, lay another sheet of pasta over the top then using a dough cutter, cut out your Ravioli shapes.

Once you have cut enough, use a fork to lower them into a small bowl of milk until its covered on both sides, then straight into the breadcrumb mix and onto a seperate plate.

Prewarm a frying pan with some vege/maca oil, to 180C.

Place approx 10 in at a time.

I literally put 10 in, went back to start and rolled each one over then back to the first one and removed them. Its fresh pasta and the filling is already done, youre not cooking them, purely just giving the breadcrumbs some colour.

Feel free also to make the ravioli standard size, there are gadgets out there for this too, and cook them the traditional way in a pot of boiling water.

For the dipping sauce, I used some tomato and basil passata, which is an Alyce Alexandra recipe, and it complimented them very well.

Again go your hardest here, if you want a cream based sauce for your dipping sauce or traditional sized pasta sauce, use something you like.

Mix it up, get creative, they will be good with most sauces. 

The left over mixture freezes well, use whats left to make filling for steamed dumplings or pot stickers