Fresh Ravioli Two Ways – Beetroot & Pumpkin

 

Autumn has arrived in Sydney – not to say that Summer ever really informed us it was here 3 months ago. If you mention the weather to a Sydney-sider you better be prepared for a groan and diatribe about how awful summer has been… on second thoughts, just don’t talk about the weather (which leaves little else to discuss if you’re aiming at small talk).

In case you don’t live in Australia – let me update you: Sydney has had 7 days without rain since August last year. That is big news for the city visited by a veritable army of backpackers each year due to our gorgeous summers. Needles to say, we all aren’t really coping that well, but Scotty and I have taken the situation into our own hands and booked a holiday to Fiji in June. So we are feeling OK about it all knowing that in the Aussie winter, we will have two weeks on an island snorkeling and working on our tans which we will then sport to the envy of our friends upon re-entry into Sydney.

Now, back to Autumn. Autumn began 3 days ago with a soggy start. Knowing there would be great fresh produce (and a coffee to kickstart the day) on offer at the Ramsgate Organic Foodies Market Scotty and I grabbed a pooch and leisurely headed down there before the rain set in (1 pooch = pleasant, 2 pooches = hectic).

I have mentioned before how much we love this Foodies Market! The people are lovely, the produce great and we have watched it grow over the last three years from 4 stalls to around 25 today. We feel a part of it and it is always a great feeling knowing that you are supporting local produce.

I did go to Foodies a bit of a mission yesterday, I was looking for fresh produce to make fresh ravioli (pasta and all). You see, my parents are coming over from Perth at Easter time and Scotty and I will be hosting mum, dad and Scotty’s mum for a three-course Easter Sunday lunch. With all the wonderful food mum has cooked for me over the years, I want to cook a great meal. However, I want to do things I haven’t done before, so to ensure the success of Easter lunch I’m trying all three dishes out before April.

The first dish I wanted to tackle was the ravioli I had planned. I have pasta making down pat, but I have never gotten around to making ravioli. There was some wonderful produce was on offer at the markets (especially at the Muscat Produce stall from Windsor) and so I just had to walk around and see what inspiration came to me. You can see my bounty in the photo above, I found some great pumpkin (the butternut is for the ravioli – the mini ones I have am going to stuff with rice and vegetables and bake in the oven) I got some beautiful mini beetroot, a great selection of mini tomatoes and a bunch of the most fragrant sage (pictured below).

With such great produce, I decided I just had to make two kinds of ravioli: Roasted Pumpkin, Sage and Goats Cheese Ravioli and Roasted Beetroot, Walnut and Ricotta Ravioli.

Even though I had not made ravioli before, I had a clear idea of what needed to be done, so without any recipes I got stuck in and gave it a crack – and what a crack it was! These ravioli were hands down, some of the best cooking I’ve done to date. The fillings were extremely flavorful and the pasta perfectly made, rolled and cooked.

If you’ve ever been curious about making ravioli, I would absolutely recommend it. Try making fettuccine a few times first, then give the recipes below a go (make the fillings in advance, then prepare the fresh pasta as you will need to work quickly when you start rolling the pasta into long sheets).

Comments

  1. Chewtown says

    Thanks Anna! They were so tasty and both flavours worked really well together with the burnt butter. :)

  2. Chewtown says

    Thanks Alyssa. Making the pasta dough is easy once you've tried it a couple of times. I'd recommend making plain fettucine a few times first then trying ravioli.

  3. Chewtown says

    Hi Deesey, the pasta ratio is usually 100g flour for every person and 1egg per 100g. You would be safe with 800g and 8 eggs.

  4. says

    These raviolis look gorgeous. I'm amazed at your ability to pull off multiple fillings. Can't wait to give these a try, although I'm pretty sure it will be one at a time for me…

  5. Chewtown says

    Thanks Suzanne! Multiple fillings is all about time management! But that being said, it is stressful trying to get it all happening at the same time.

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