Pumpkin and Mozzarella Filled Ravioli
Cooking School on the Amalfi Coast? Sounds very fancy I know! It was fancy, fantastic and one of the most memorable experiences of my life. I was so lucky to have experienced this after winning a dream trip to Italy that included the cooking experience and an array of wonderful experiences around the Amalfi Coast that were included in the program.
The school is based in a lovely, exclusive old villa called Oasi Olimpia Relais in Sant’ Agata. We loved it! Small, exclusive, quiet, outstanding service and experience provided by the gorgeous staff. Take a look…..
The recipe below is one that I learnt to cook at the school. Chef Carmen’s Caprese Style Ravioli is made with a combination of cheeses and served with a simple tomato based sauce.
Since returning home and practicing my ravioli I decided to adapt the recipe I learnt to include one of my home grown pumpkins.
I have previously made ravioli and I found it to be very time consuming and quite fiddly. Not anymore, it is a breeze!! Don’t be put off by what looks like a long recipe, it is not difficult.
I have previously made ravioli using a molded pasta tray, it was fiddly, time consuming, and I ended up frustrated and annoyed. I have also made it in a similar manner to this recipe but using a wheel-cutter to seal the edges – resulting in shapes that were not uniform (an issue for cook time) and also the wheel cutter I have is really not very effective. It is much easier to make if you have a single ravioli cutter of your desired size.
- I have been doubling this recipe but making it in two batches. This prevents the dough from being over worked.
- The filling can be made the day prior and keep in the fridge until required.
- Use a lot of flour when rolling the dough to ensure it does not stick to either the bench or the rolling pin
- Do not handle the dough too much, mix it with the fork and then quickly pat it down with flour and commence rolling, no kneading is required
- The ravioli freezes well and can be cooked from frozen. Add the freezer at Step 3 of Assembly instructions. Eg: add them to the freezer on the plate and when they are frozen transfer to a storage container until required.
- 1 and ½ cups OO flour *plus extra for dusting the bench, rolling pin and finished ravioli
- 1 egg
- ¼ cup water
- 1 tablespoon olive oil
- pinch salt
- 1 cup of baked, mashed pumpkin
- 3 tablespoons fresh parmesan cheese
- 40 grams mozzarella cheese
- ½ tablespoon fresh oregano leaves
- pinch salt
- 1 egg whisked to seal pasta edges
- tomato passata sauce - warmed to serve
- fresh oregano to serve
- fresh parmesan to serve
- Blend in a food processor the cooked pumpkin and other filling ingredients until smooth and put in the fridge
- To a clean dry bench add a layer of flour
- Add 1 cup of the flour (leaving aside the ½ cup) in a pile to the bench top
- Create a well, or hole, in the middle of the flour and add the egg, oil and salt
- Use a fork to work the flour from the outside edges to the middle and slowly add the water
- Mix with the fork until you have a sticky dough
- Use some of the flour that has been set aside to sprinkle onto of the dough and pat it down with the palm of your hand so that the surface is no longer sticky
- Use a paddle or scraper to lift one side of the dough off the bench and over on top of the floured top you have created.
- Add more flour to the sticky side you have just exposed and pat again
- Continue lifting the edges and folding, adding flour and patting until the dough is no longer sticky
- Add more flour to the bench as required to prevent sticking
- Dust a rolling pin with flour and roll the dough in the direction of closest from you, away
- Turn the dough around to face the other direction and roll it again from you away.
- Continue until the dough is thin and round (see pictures *As the dough gets thinner you will need to move it by wrapping it around the rolling pin and then rolling it off again)
- Once the dough is thin use a pastry brush to dust off excess flour
- Use the pastry brush to then paint half of the pastry with the whisked egg
- Add a teaspoon of the filling to the half of the pastry that has been brushed with egg - leaving 2 finger spaces between each one *Note the amount of filling to use will depend on the cutter size you have.
- Fold the side of the pastry with no egg on it over top of the side with the egg and filling
- Cut each filled space with a cutter to seal each ravioli and place onto a dish dusted with flour
- Heat the passata sauce
- Boil a pot of salted water and place each ravioli into the rapidly boiling water until it floats on the top
- Remove the floating ravioli with a slotted spoon and serve with the passata sauce and fresh herbs and parmesan
You know that I do not usually photograph the cooking process, mainly because it takes a REALLY LONG time to do. Also, I assume that the meals I cook most mums will be comfortable making.
This recipe I think needs a little extra help to assist with the instructions (just in-case I have written them in “Kyrstie-speak”) It is not a difficult process I just wanted to make sure it made sense as these ravioli are a joy to make and a joy to eat.
Some pictures to help….
The sticky dough after mixing and prior to dusting with flour and patting
First roll of the dough from bottom (closest to you) to the top (rolling away)
Turn the dough to lie horizontal now and and roll again. Continue the last two steps until the dough is thin
Brush half of the dough with egg and add dollops of the filling, 2 finger widths apart
Caprese Style Ravioli I made at cooking school – the different shape is from using two cutters- one to seal and force out the air and one to cut.
Are you going to give it a go? What is your favorite ravioli filling?
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