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08 November 2013,12:03 by
Ponmathi Srilekha.S

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POTATO ALMOND RAVIOLI WITH PUMPKIN SAUCE

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Boil, steam or microwave potatoes until tender; drain, mash. Place potatoes, egg, garlic, oregano and nuts in bowl; mix well.
  • Sift flour into another bowl, make well in centre, add extra eggs and chives.
  • Using fingers gradually mix flour into eggs. Press mixture into a ball (or combine flour, extra eggs and chives in food processor, process until mixture forms a ball).
  • Knead dough well for about 10 minutes or until smooth and elastic. Cover dough, stand 20 minutes.
  • Cut dough in half.
  • Roll each half on lightly floured surface into a rectangular shape, 2mm thick.
  • Place level teaspoons of potato mixture 3cm apart over 1 sheet of pasta.
  •  Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling.
  • Using a pasta wheel, trim neatly around edges of pasta.
  • Cut evenly between filling. Lightly sprinkle ravioli with a little flour.
  • Just before serving, add ravioli to large pan of boiling water, boil, uncovered, about 3 minutes or until just tender; drain.
  • Serve ravioli with pumpkin sauce.

Pumpkin Sauce:

  • Remove seeds from pumpkin, place piece of pumpkin on oven tray, bake, uncovered, in hot oven about 40 minutes or until tender; cool.
  • Remove skin; mash pumpkin. Combine pumpkin and remaining ingredients in pan, cook, stirring, until heated through.
  • Blend or process mixture until smooth.

 

INGREDIENTS

  • 500 grams Old Potatoes, peeled, chopped
  • 1 egg, lightly beaten
  • 2 cloves garlic, crushed
  • 2 teaspoons chopped fresh oregano
  • 50 grams almonds flakes
  • 300 grams plain flour
  • 3 eggs, lightly beaten, extra
  • 2 tablespoons chopped fresh chives

PUMPKIN SAUCE

  • 500 grams pumpkin
  • 200ml chicken stock
  • 50 ml cream
  • 2 teaspoons lemon juice
  • Pinch grounded nutmeg

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