Peninsula Larder Native Bush Tomato Flavour Pearls - 50g

We’ve kept ours flavoursome and light with wilted greens and zesty olive oil instead of a heavy sauce. The sweetness of roast pumpkin and caramelized onion are balanced beautifully with goats cheese. Native Bush Tomato Flavour Pearls add a surprising burst of fresh flavour with every mouthful. Yes making pasta can get a little messy but it’s so worth it!

What you’ll need – 4 servings

Pasta Dough

To do…

For the pasta dough…

Combine the flour and salt in the bowl of a food processor fitted with a blade attachment. Pulse a few times to combine. Add the eggs. Process for 30-60 seconds until the dough comes together into a rough ball.If it looks a little dry, add a teaspoon of water and process again. Repeat until the dough comes together. Remove the dough from the food processor. Knead on the bench a few times until it comes together into a smooth ball. Dust the dough with a little flour and place it in a small mixing bowl. Cover with plastic wrap and rest at room temperature for at least 30 minutes.

For the filling…

Whilst the dough is resting

Drizzle your diced pumpkin with olive oil and salt and pepper and Roast at 180c for 30 to 45 minutes until golden and tender. Melt the butter in a saucepan over medium heat until it bubbles gently. Add the chopped onion and sprigs of thyme and cook gently until they are a rich golden color. Remove from heat and drain the excess butter off the onions and pick out the thyme stalks.

From here you have 2 options with your filling. Rough or smooth.

To make a smooth filling…In a food processor combine the roasted pumpkin, caramelized onions & goat cheese , processing until smooth. Season well.

To make a rough mix…combine the roasted pumpkin, caramelized onions & goat cheese and squish together with clean hands. Season well. (I prefer this method)

Divide the pasta dough in half or quarters and shape each piece into a rectangle no wider than your pasta machine. Feed the dough through the pasta machine a couple of times, starting with the thickest setting then adjust a size smaller each time to get to the thinnest setting – be sure to lightly flour your pasta sheet between rollings. Place the sheets on to a piece of baking paper ready for the filling.

Place teaspoon full scoops of filling on to half of your pasta sheets. Make sure to space out your filling as you will be using your cookie cutter to cut out each ravioli. Layer the remaining pasta sheets on top of the “filled” sheets. Press the pasta sheets together to seal the edges around the filling, pressing out any excess air. Cut into individual ravioli with your cookie cutter.

*You can brush an egg wash on the bottom sheet of dough to help the dough layers stick together. It’s up to you.

When it’s time to serve

Bring a large pot of heavily salted water to the boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook uncovered, at a gentle boil until the pasta rises to the top and is just tender to the bite, 3-5 minutes. Drain the ravioli thoroughly and toss gently in a large bowl with some Extra Virgin Olive Oil.

While the pasta is bubbling away heat a saucepan or wok until fairly hot, add a slurp of olive oil, crushed garlic and your chosen greens. Cook until almost all wilted. Season well.

To serve…grab your plates/bowls and place greens down first and top with your ravioli. Add a drizzle more of Extra Virgin Olive oil if it looks like it needs more, a good additional sprinkle of sea salt and pepper and finish with Native Bush Tomato Flavour Pearls. A little shaved Pecorino Cheese would also be nice.

Enjoy 🙂