Pumpkin and Spinach Ravioli
For the pasta:
I used Bryanna Clark Grogans homemade pasta recipe. I made one batch. (I couldn't find the actual recipe - printed it yonks ago)
For the stuffing:
About 1/4 medium sized organic pumpkin
1 packet frozen spinach (125g)
Defrost spinach. Steam pumpkin. Squeeze some of the water out of the spinach (I used this as the water in the pasta) and drain pumpkin. Mash together and set aside.
For the sauce:
About 1kg fresh tomatoes
Whole garlic, chopped
Mixed herbs to taste
Splash of red wine
I've started to make my own 'tin' tomatoes to save on packaging. I also know it's just tomatoes - no salt, sugar, acid anything. Just tomatoes. I chop them all up and simmer them down for an hour or so, let cool, and freeze.
Just fry the garlic and chilli then mix everything else in. Leave it to simmer for a good while - at least half an hour but longer is better.
I think 12 ravioli is adequate for one person. Mine measure 1.5 inches across.
This is the best ravioli I've made so far :) We think it's because I took my sweet time making them (I had no one coming for dinner, no time limits or anything. If you make them for company, maybe make it the day before or something.) Though my kitchen bench is tiny and I had barely enough room to move, it's still a quite relaxing experience making them. You can fly off with the fairies if you feel like it :)