Pasta with Pesto, Eggplant, Zucchini, Tomatoes, Olives and Feta - Chef Recipe by Matt Golinski.
“Having a three-year-old means I try to cook food that she’s likely to eat, is healthy and that w...
360 grams of flour ("00" flour if available)
25 grams of salt
6 egg yolks
15 ml olive oil
75ml cold water
Half a butternut pumpkin
1 Australian garlic clove
20 grams mustard fruits (drained)
200 grams of ricotta (squeezed dry)
75 grams of grated Parmesan
Salt and pepper
Combine dry ingredients and make a well in the centre. Beat the egg with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the dough together until it is smooth and silky. Wrap in cling film and refrigerate for about half an hour.
Roughly cut pumpkin and roast with the garlic until cooked. (Slightly caramelized is fine.) Cool completely and then squeeze through a tea towel to remove all liquid. This is very important as it will stop the mix bursting the ravioli later. Put all ingredients into the blender and puree until completely mixed.
Remove dough from fridge and roll into a thin sheet. You can use a machine or roll out smaller pieces with a rolling pin.
Cut dough into circles (you can use the top of a tea cup) and add a teaspoon of pumpkin filling.
Fold the dough in half to form a semi circle and press the edges down to seal the ravioli.
Cook in boiling water for approximately 5-8 minutes.
In a separate pan, melt some butter until it starts to foam, add some sage and drizzle over pasta. Grate some Parmesan cheese over the pasta and enjoy!