Pumpkin & Caramelised Onion Ravioli

This is hands down the best ravioli I have ever eaten! I highly recommend making this for a date night at home.

Ingredients

Pasta Dough

1 cup flour

1 cup semolina

2/3 cup water

2 tsp olive oil

1/2 tsp salt

Filling

1/2 medium sized pumpkin, cut into bite size chunks

1 onion, caramelised

1 tbsp soy sauce

1 tsp paprika

1 tsp garlic powder

Salt & pepper to taste

Butter Sage Sauce

Large bunch sage, chopped

1/4 cup margarine

1/4 cup pine nuts

Method

To make pasta:

Mix flour, semolina & salt together in a bowl. Make a well in the middle then pour in water and olive oil. Mix until a dough forms, knead into a ball, cover and refrigerate for 30 mins.
Divide dough into four and feed through a pasta maker until about 3-4 mm thick. If you don't have a pasta maker, hand roll out until you have the above thickness. You may have to work with smaller amounts for this. Using a cookie cutter or jar cut out your ravioli from the dough, can be any shape you like.

To make filling:

Roast pumpkin with olive oil, salt & pepper. While this is roasting caramelise onions in a fry pan. Add pumpkin then mash or blend pumpkin and onions together. Doesn’t have to be too smooth. Small lumps are fine. Add soy sauce, paprika, garlic powder, salt & pepper and fry for a few more minutes. Make sure you taste and adjust seasonings to what you think is good!

Spoon a little of the mixture into half of the ravioli cuttings and place the other half of the cuttings on top, sealing the edges well with water.

Bring a pot of water to the boil and cook ravioli.

To make sage butter:

Melt margarine in a saucepan on a medium heat and add sage stirring until fragrant. Add the pine nuts and take off heat once the pine nuts start to brown.

Serve ravioli on a plate and drizzle over sage butter. Enjoy!!