POTATO ALMOND RAVIOLI WITH PUMPKIN SAUCE

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.