Ladybirds Pumpkin and Mascarpone Ravioli .
Ladybirds Pumpkin and Mascarpone Ravioli .

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, ladybirds pumpkin and mascarpone ravioli .. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Ladybirds Pumpkin and Mascarpone Ravioli . is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Ladybirds Pumpkin and Mascarpone Ravioli . is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook ladybirds pumpkin and mascarpone ravioli . using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Ladybirds Pumpkin and Mascarpone Ravioli .:
  1. Make ready 200 grams Pumpkin
  2. Take 2 tbsp mascarpone cheese
  3. Prepare 1/4 tsp ground nutmeg
  4. Take 1/4 tsp chili powder
  5. Prepare 2 2/3 cup plain flour
  6. Get 4 eggs
  7. Make ready 1 pinch salt
  8. Get 125 grams butter
  9. Take 1/3 cup sage leaves
  10. Take 1/2 cup finely grated parmesan cheese
Instructions to make Ladybirds Pumpkin and Mascarpone Ravioli .:
  1. peel pumpkin and remove seeds . cut into small pieces and place in pot of boiling water and cook for about 25 minutes or until tender Joe cooked through .
  2. Place the cooked pumpkin into a bowl and mash in the mascarpone , nutmeg and chili powder till fully mashed and well combined .
  3. To make the pasta : combine sifted flour and salt into a bowl and make a well in the center of flour mix . Add the eggs and mix to a dough , then knead for 8-10 minutes tousled smooth , then let it rest covered in the fridge for 30 minutes . Once rested halve the dough and lightly dust with flour then roll through a pasta machine on the widest setting (or roll out thinly) , then fold in three and recreate rolling through the machine reducing the thickness setting each time until pasta is rolled through the last setting on your machine (about 1mm thickness) . then cut rolled out dough into 4 sheets .
  4. Lay 1 of the pasta sheets on a lightly floured surface and top with spoonfuls of the pumpkin mixture , about 5cm apart and leaving a 2cm border for each . Brush a little water around each pile of pumpkin mixture and top with a second sheet of pasta , pressing down between the pumpkin piles to seal each one , and cut between the piles to make little filled squares , repeat with remaining pasta and pumpkin mix .
  5. melt butter and sage together till lightly coloured .
  6. Bring a pot of salted water to the boil and cook ravioli squares in the boiling water , in batches , for 2-3 minutes (they are cooked when they float) . Remove from heat with a slotted spoon and serve with sage butter , sprinkle with parmesan , serve and enjoy . :-) .
  7. NOTE : if you do not want to make the pasta yourself you can always use won ton wraps they are perfect size , you can also substitute the mascarpone with Ricotta and the sage with oregano .

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