I bought two pumpkins to carve with the kids at the weekend and was looking for a suitable recipe for all the left-over pumpkin when I came across Amanda Marshall’s delicious recipe and photography of her pumpkin filled ravioli! Score!
Her food photography is inspiring and the recipe looks divine. A simple, healthy and seasonal dish, what could be better!? Living on the subtropical Japanese island of Okinawa with her husband and young son Amanda has been inspired by her mother’s Mediarranean cooking and her own travels around the world. She’s clearly an ambitious cook and has a great eye for food styling and photography.
Please check out her blog Marshalls Abroad for more inspiration and juicy photography.
*NOTE: I’ve taken the liberty and adapted her recipe from tinned to fresh pumpkin and put it in my usual format of ingredients list followed by directions.
PUMPKIN RAVIOLI WITH BROWNED BUTTER, ROSEMARY AND THYME
INGREDIENTS:
For the pasta dough:
5 eggs
1 tablespoon of salt
1 tablespoon of olive oil
3 cups of all-purpose flour
For the pumpkin filling:
1-3/4 cups mashed pumpkin
[*NOTE: Amanda uses tinned pumpkin but you can very easily use fresh pumpkin which you need to cut into large chunks and put in a roasting tin to soften. Drizzle with olive oil and salt and pepper and roast for 30-40 minutes. If you don’t want it to crisp up like roasted vegies do, you could cover it with foil. After that you puree the pumpkin and add the other ingredients and wait for the filling to be cool before putting it in the ravioli.]
1 cup of freshly finely grated Pecorino
2 Teaspoons of Nutmeg
1 Teaspoon Cinnamon
a dash of salt and pepper.
For the butter:
3 tablespoons of butter
fresh rosemary and thyme
DIRECTIONS:
This is a very simple pasta dough and my basic method. In a small bowl, beat the eggs, salt & olive oil. In a large bowl, place the flour and create a well in the middle with your hands. Pour in the egg mixture to the well. Stir with a fork or your hands to fold it all together until the egg mixture is absorbed and the dough forms into a sticky ball. Flour your hands and divide the dough into 3 separate chunks. Knead each dough a bit to form it into a smooth ball. Cover each in cellophane and refrigerate for a few hours.
Roll out the ball of dough as flat as you can get it. I cut mine into squares with a knife, but you could use a cookie cutter for a different shape or to get it more exact. I liked mine imperfect… rustic.
After you’ve cut the dough into squares, it helps to roll each square a bit more before scooping on the pumpkin mixture. Place another square on top, and using a fork, press the two pieces of dough together at the edges, which creates a pretty border.
Once you’ve finished putting together the raviolis, place them in a pot of well sea-salted boiling water until they rise to the top. About 3-4 minutes. Carefully scoop them out into a colander to drain.
Melt 3 tablespoons of butter. Just before it starts to brown, add fresh rosemary and thyme leaves stirring until the butter slightly browns. Pour over raviolis… take a deep breath before you inhale the whole plate!
Enjoy and I hope you’re inspired!
Photography & recipe | Amanda Marshall
Amanda’s blog | Marshalls Abroad