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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, ladybirds pumpkin and mascarpone ravioli .. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Ladybirds Pumpkin and Mascarpone Ravioli . is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Ladybirds Pumpkin and Mascarpone Ravioli . is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ladybirds pumpkin and mascarpone ravioli . using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ladybirds Pumpkin and Mascarpone Ravioli .:
  1. Take 200 grams Pumpkin
  2. Take 2 tbsp mascarpone cheese
  3. Make ready 1/4 tsp ground nutmeg
  4. Get 1/4 tsp chili powder
  5. Prepare 2 2/3 cup plain flour
  6. Prepare 4 eggs
  7. Take 1 pinch salt
  8. Prepare 125 grams butter
  9. Make ready 1/3 cup sage leaves
  10. Make ready 1/2 cup finely grated parmesan cheese
Steps 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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