CILANTRO RAVIOLI
WITH PUMPKIN FILLING
Scant 1 cup unbleached bread flour
2 eggs
Pinch of salt
3 tablespoons chopped cilantro
Sprigs of cilantro, to garnish
FOR THE FILLING
4 garlic cloves in their skins
1 pound pumpkin, peeled and seeds removed
1/2 cup ricotta cheese
4 sun-dried tomatoes in olive oil, drained and finely chopped
(reserve 2 tablespoons of the oil)
Freshly ground black pepper
Place the flour, eggs, salt and
cilantro in a food processor. Pulse until combined.
Knead the dough on a lightly floured board until smooth.
Wrap the dough in plastic wrap and
let rest in the refrigerator for 20-30 minutes.
Preheat the oven to 400°F. Place the
garlic cloves on a baking sheet and bake for 10 minutes, until
softened. Steam the pumpkin for 5-8 minutes, until tender, and drain
well.
Peel the garlic cloves and mash into
the pumpkin together with the ricotta and sun-dried tomatoes. Season
with plenty of black pepper.
Divide the pasta into four pieces
and flatten slightly. Using a pasta machine on its thinnest setting,
roll out each piece. Lay the sheets of pasta on a clean dish towel
until slightly dried.
Using a 3-inch crinkle-edged round
cutter, stamp out 36 rounds.
Top 18 of the rounds with a
teaspoonful of the pumpkin mixture, brush the edges with water and
place another round of pasta on top. Press firmly around the edges
to seal. Bring a large pan of water to a boil, add the ravioli and
cook for 3-4 minutes. Drain well and toss with the reserved tomato
oil. Add pepper and serve garnished with cilantro sprigs.
Serves 4-6.
VARIATION: For an alternative
filling you could replace the ricotta cheese with 1 ounce grated
Parmesan cheese mixed with 4 ounces cottage cheese. Serve with
shavings of Parmesan.
