Pasta
recipes

Pumpkin ravioli

• 200 GRAM FLOUR
• 2 EGGS
• 1/2 BUNCH CORIANDER, chopped
• 2 CLOVES GARLIC, chopped
• 500 GRAM PUMPKIN, cleaned and cubed
• 100 GRAM COTTAGE CHEESE
• 6 DRIED TOMATOES, soaked and chopped
• 4 TBSP OLIVE OIL

• 6 POTATOES, peeled, boiled and mashed
• 1/4 CABBAGE, shredded
• 100 GRAM CARROTS, cut
• 100 GRAM FRENCH BEANS, cut in small pieces
• 1 ONION, chopped
• 1 TSP ANISEED
• 1 TSP CHILI POWDER
• 100 GRAM BREAD CRUMBS
• 1/2 CUP MILK

Knead the flour, the coriander and the eggs for 5 minutes and add a little water until the dough is supple. Now pass the dough through a pasta machine at the widest number. Fold and pass it through again. Repeat this process 5 times; now you obtained a rectangular shaped piece of dough. Put your pasta machine on number 2 (a little thinner) and pass through again; increase this number one step at the time until you reach 8 or 9 and the pasta is nice and thin. Now you have dough sheets. In the mean time, cook the pumpkin 15 minutes and puree together with the cottage cheese, the dried tomatoes and pepper and salt to taste. Put one sheet of dough on a flat board, put little heaps of pumpkin on equal distances, and close with a second sheet. Press the edges around the filling well together ad cut square ravioli with a knife or round ones with a special cutter. Cook the ravioli 2 minutes on low heat. Mix the olive oil with the garlic and salt and fresh milled pepper and drizzle this over the ravioli.

Stir fry the carrots, the beans, the cabbage and the onion 3 minutes. Add this to the mashed potatoes, and also add the aniseed, chili powder, milk and pepper and salt to taste and knead well. Form about 20 balls, roll them through the breadcrumbs and flatten them with the hand. Heat a layer of oil and fry the patties golden brown on both sides.