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This fragrant vegetarian ravioli combines simple ingredients with exceptional flavours for a substantial seasonal meal. [Photo: Vegetarian Society]

Buon natale pumpkin ravioli

The secret of good Italian food lies in the way it carefully combines flavours whilst maintaining the integrity of simple ingredients.

This fragrant pumpkin ravioli is no exception to that rule. The dish is traditionally eaten in Northern Italy as part of the Christmas Eve Banquet, after which the children put out their shoes in anticipation of a visit from La Befana – a female Santa – who fills footwear with small toys and treats, but only if they’ve been good!

This lovely recipe from our friends at the Vegetarian Society serves 4.

Ingredients

For the Pasta

• 400g (14 oz) “00“ flour or, alternatively, a pasta making flour
• 4 free range eggs
• 1 tsp salt
• 2 tsp extra virgin olive oil

Filling Ingredients

• 2kg (4.5 lb) pumpkin, cut into quarters
• 15ml (1tbl) olive oil
• 1 large red onion, peeled and finely chopped
• 225g (8 oz) mostarda di frutta (alternatively you can use a mixed fruit chutney and add ½ tsp black pepper)
• 1 tsp salt
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 125g (4.5 oz)vegetarian parmesan-style cheese grated

To Serve

• 30g (1 oz) butter
• 30g (1 oz)fresh parley chopped
• 150g (5 oz)vegetarian parmesan-style cheese

Method

1 Combine the pasta ingredients, lightly knead and leave in a cling filmed bowl to refrigerate for 1 hour.

2 Heat the oven to 200C (400F, Gas 6) and bake pumpkin until soft, approximately 30 minutes.

3 Remove the seeds and scoop out the baked pulp, finely chop and place into a bowl.

4 Heat the olive oil and sauté the onions.

5 Reduce heat and add the mostarda di frutta, salt, and ground spices, mix well.

6 Combine the parmesan cheese, pumpkin and onion/spice mixture into a bowl and set aside.

7 Using a pasta machine or fat rolling pin, roll out the pasta dough 15cm by 50cm (5 in  by 20 in) and 2mm (1/10 in) thickness.

8 Layer the pasta sheets between tea towels to prevent them from drying.

9 Place a heaped teaspoon of the mixture into 2 rows at approximately 10cm (4 in) distance apart.

10 Lightly spray the pasta with water and sandwich this with a top layer thus creating a sandwich effect.

11 Using a ravioli cutter, cut into 5 cm squares and place into boiling water as quickly as possible.

To serve, drain the pasta and return into the pan along with the butter, and parsley. Lightly mix and serve with the parmesan cheese.

• The Vegetarian Society Approved trademark is the original and only one to trust. The only legally licensed vegetarian trademark, you can ensure that where you see its logo, all products have passed through its strict criteria and can be guaranteed 100% vegetarian. To find out more visit http://www.vegsocapproved.com/

Copyright © The Vegetarian Society 2004