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Pumpkin
ravioli with pecorino cheese
"Why
not try using a tasty local cheese as an alternative"
2.5
- 3lbs pumpkin/ butternut squash
Β½ cup freshly ground pecorino cheese
1 - 1 Β½ tbls brown sugar
pinch of freshly ground nutmeg
salt & freshly ground pepper to taste
1 egg yolk
ΒΌ tsp water
36 wonton wrappers
1 tbls
unsalted butter
3 cups chick stock
salt & freshly ground pepper to taste
2 cups spinach leaves, cleaned and stemmed
3 tbls
freshly ground pecorino cheese, for garnish
Method
To
make the filling - Preheat the oven to 350c, cut the pumpkin in
half and remove the seeds.
Place
the pumpkin, cut sides down, on a baking sheet pan lined with aluminium
foil and roast in the oven for 30-40 minutes or until soft.
Scrape
off and discard the brown part of the pumpkin that was against the
baking sheet pan.
Scoop
out the flesh and press it through a food mill or a ricer.
Let
cool.
Combine
the pumpkin, cheese, brown sugar and nutmeg in a medium bowl.
Taste
for sweetness: you may need to add salt and pepper.
Combine
the egg yolk with the water to make an egg wash.
Use
1 scant tbls of the filling for each ravioli.
TO
FINISH bring a large a large pot of salted water to the boil.
In
a large saucepan over high heat, brown the butter.
Carefully
add the chicken stock, bring to the boil, and season lightly with
salt and pepper.
Lower
the heat to a simmer.
Add
the ravioli to the boiling water and cook until they become translucent,
about 3 minutes, drain.
While
the ravioli drains, add the spinach to the chicken stock and stir
to wilt, then add the ravioli and simmer for 10 seconds.
To
serve
Divide
the ravioli, spinach and sauce among 4 warmed shallow bowls and
sprinkle with pecorino cheese.
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