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You are here: Home / Pasta / Pumpkin and Goat Cheese Ravioli

Pumpkin and Goat Cheese Ravioli

May 19, 2021 by admin Leave a Comment

We have a glut of pumpkin. Last night I made this easy and tasty cheat’s ravioli using gow gees dumpling pastry.

This made about 18 ravioli which is enough for 3 people. The quantities are all very approximate!

2.5 to 3 cups of roast pumpkin
100gms of soft goat cheese
2 to 3 tbsp grated parmesan cheese
1/4 cup pine nuts
Salt and pepper

You can vary the pumpkin and cheese ratio to your taste.

Mix these together well. You can also add something else – some grated nutmeg or lemon zest or a pinch or paprika or a few chopped sage leaves.

Make the ravioli, of course. Seal the edges with a little water.

Melt 1/3 cup of butter in a saucepan with 12-15 sage leaves (you may need to make more than one batch). Cook on medium heat until the butter is starting to brown and the sage leaves are crispy. Pour the butter into a bowl so it doesn’t keep cooking. You can warm it later if needed.

Cook the ravioli in gently simmering water. It will only take a couple of minutes.

Serve with the burnt butter and sage leaves and some shaved parmesan.

Filed Under: Pasta, Vegetarian

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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