Pumpkin & Walnut Spelt Ravioli

This isn’t the easiest or quickest dish to make but we promise it is worth every second. If you have a pasta maker and/or a ravioli maker it will make things a little easier but not 100% necessary. We hope you enjoy this one just as much as we do.

Ingredient (Spelt Pasta)

• 2 cups Flannerys Own White Spelt Flour
• 3 organic eggs
• 1 pinch salt
• 2 TBS Flannerys Own Organic Extra Virgin Olive Oil

Ingredients (Pumpkin & Walnut Filling)

• 1 cup Flannerys Own Walnut Halves, finely chopped
• 1 small onion, very finely chopped or grated
• 1 TBS ghee
• 1 TBS Flannerys Own Organic Coconut Palm Sugar
• 1/2 tsp dried Thyme
• 1/4 tsp Flannerys Own Fine Himalayan Salt
• 3/4 cup cooked pumpkin

Ingredients (Burnt Butter)

• 3 TBS ghee
• 1/2 tsp dried Thyme
• 1 garlic clove
• 4 TBS Flannerys Own Walnut Halves, finely chopped
• Salt & pepper to season

Method

• For the pasta, sift the flour and the salt into a large bowl.
• Beat the eggs and the olive oil.
• Make a well in the flour and stir in the eggs and the oil with a spoon.
• Bring the dough together by kneading the mix. Cover in cling wrap and rest for 30 minutes.
• Meanwhile for the filling, in a fry pan over medium heat, melt the ghee. Add the onion and cook until translucent. Add the walnuts, coconut sugar, thyme and the salt, cooking until the walnuts are browned.
• Remove from the heat and stir through the pumpkin.
• Roll out the pasta with a pasta machine or rolling pin and cut in 4-5 sheets.
• Fold the each sheet along its mid-line to make a light crease and then re-open it.
• Spoon roughly 1 teaspoon of filling approximately three centimeters away from each other on the bottom half of the pasta sheets. Wet the edges of the pasta.
• Fold the pasta sheet over along the light crease pressing forward from the crease to remove excess air.
• Cut the ravioli into squares.
• Bring a small pot of water to the boil and reduce the heat. Carefully drop the ravioli into the water and simmer for 4-5 minutes.
• Remove ravioli from the pot.
• In a small fry pan (you can use the same pan as the pumpkin mix for extra flavour) add the burnt butter ingredients over a medium heat. Once the walnuts are browned add the ravioli and stir for a couple of minutes.
• Serve with fresh herbs and Parmesan cheese (if desired).