Coriander Ravioli With Pumpkin Filling

Coriander pasta with a pumpkin garlic filling.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  cup flour, scant
• 2  eggs
•  salt
• 3  tablespoons  chopped fresh coriander
•  coriander sprig, garnish

• filling

• 4  garlic cloves, in skins
• 1  lb pumpkin, peeled and seeded
• 1⁄2 cup ricotta cheese
• 4  halves sun-dried tomatoes packed in oil
•  fresh ground black pepper

Directions

1. Place the pasta ingredients in a food processor and combine.
2. Place down on lightly floured board and knead well for 5 minutes until smooth. Wrap in plastic and let in fridge for 20 minutes.
3. Preheat oven to 400°F.
4. Place garlic cloves on cookie sheet and bake for 10 minutes or until softened. Steam pumpkin for 5 to 8 minutes or until tender. drain well. Peel cloves and mash into pumpkin with the cheese and drain the sun dried tomatoes but save 2 tbsp of the oil.
5. Season with black pepper.
6. Divide the pasta into four pieces and flatten slightly. Using machine on thinnest setting roll out each piece. Leave on a clean dish towel until slightly dried.
7. Using a 3 inch crinkle edged round cutter stamp out 36 rounds.
8. Top each round with tsp of mix. Brush edges with water and place second round on top. Press to seal.
9. Bring large pan of water to boil. Add ravioli and cook 3 to 4 minutes. Drain well and toss into reserved tomato oil. Serve garnished with springs.