Halloween is way over but pumpkin season is not! I never used to like pumpkin, mainly because I hated “kolokotes” (Cypriot pumpkin pastries), but then after randomly having pumpkin bread, pumpkin pies, pumpkin ravioli and other unbelievably delicious pumpkin foods I changed my mind! Here’s the recipe of my first ever attempt to make homemade pasta:
Ingredients:
For the filling
- 500g pumpkin peeled, de-seeded and chopped
- 2 tbs of olive oil
- 200g parmesan cheese, grated
- 2 eggs
- 80-120g breadcrumbs
- 50g butter
- 8 fresh sage leaves
- salt and pepper
For the pasta
- 200g plain flour plus extra for dusting
- 2 eggs, beaten
- 1 egg yolk
- salt
Method
For the filling
Place the chopped pumpkin in a baking tray, add a tablespoon of olive oil and mix. Bake for 45′ at 180C. When the pumpkin is soft place in a blender with the parmesan and eggs adding salt and pepper. Stir in the breadcrumbs to make a firm mixture.
Roll out the pasta dough into a sheet 7.5cm using a pastry cutter or a cup. Spoon a little of the filling in, fold and using a spoon seal the tortelli. When you finish all the filling or dough, place in boiling water for 10′.
Meanwhile melt the butter in a frying pan, add the sage leaves and cook for a few minutes. Drain the tortelli, place in a dish and sprinkle with sage butter and parmesan.
For pasta
Beat the eggs and yolk together. On a work surface sift the flour, make a well in the middle and add the eggs. Mix with your fingers the eggs and the flour gradually. If the mix is too soft add extra flour, if too firm add some water. Make into a ball and let it rest for at least 1 hour (can keep up to 24 horus).
Roll out the pasta and using a pasta machine make thin slices of pasta. Make and re-pass through at least 3-4 times – (you can use a rolling pin but make sure the slices are extra thin.
