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You do need to make your own pasta for ravioli, but you could adapt the filling into a sauce for dried pasta if homemade is too much effort. I know the amaretti biscuits sound like a weird addition, but they really do work.
Serves 4 as a main course
2 portions fresh pasta, pressed into sheets on the thinnest setting on your pasta machine
1 small pumpkin or squash
100g soft blue cheese
100g crème fraîche
2 cloves of garlic
1 tbsp olive oil
a few sage leaves
20g amaretti biscuits, roughly crushed.
a splash of white wine
100g softish blue cheese, crumbled or cut into small cubes
100g crème fraîche
Heat the oven to 200°C. Peel the pumpkin, scoop out the seeds and cut into small chunks. Crush the garlic and chop the sage leaves finely and mix together with the olive oil, a generous pinch of salt and a grinding of black pepper. Toss the pumpkin in the olive oil, put into a roasting dish and cook in the oven for about 40 minutes until soft.
Reserve about one quarter of the roasted pumpkin pieces, and blend the rest of it with a little splash of white wine until smooth. Mix in the crumbled amaretti biscuits by hand.
Cut the pasta sheets into squares of about 5 cm each side. lay half the squares out flat on a floured surface and put a teaspoon of the pumpkin mixture in the middle of each one. Top with the remaining squares and press down the edges to seal the pasta squares together, enclosing the filling. Trim the edges with a pair of kitchen scissors, and place the filled ravioli on a floured board, not touching each other. As I have previously, disastrously found, they will stick to the board and each other given half a chance, so don't omit to flour the board.
Put a large pan of salted water on to boil. Whilst it is heating, warm the crème fraîche gently in a small saucepan along with the blue cheese to form a smooth creamy sauce.
Cook the ravioli in the boiling water for about 3-4 minutes. Serve onto plates, pour over the creamy blue cheese sauce, drizzle with olive oil and garnish with the remaining pumpkin pieces.