Pumpkin pansoti in a basil sauce

• The pasta dough can be prepared in one of two ways: by hand or with the help of our Downmix. For this recipe, we will use our hands to prepare the pasta dough and use our food processor to help roll out the pasta. For that, we will need the accessory for pasta sheets and a ravioli cutter. It is important to prepare the dish in this order: filling, sauce and then pasta.

For the filling

• Put the 200g of pumpkin in a pot with plenty of water and salt.
• Cook the pumpkin until you can pierce it with a knife and it is soft.
• Once soft, transfer it to a bowl or other similar container and add the cheese, pepper, nutmeg and salt.
• You might also want to try adding pieces of walnut at this point too.
• Cover with cling film and leave to rest in the fridge until it has cooled.

For the basil sauce

• Leave the butter to soften.
• Then add the butter, salt and basil to a blender and mix at turbo speed until the basil is completely integrated.
• Set aside.
• For the pasta
• You need two pasta doughs for these ravioli: one normal and the other with activated charcoal to make it black.
• For the normal dough, we will use 200g of flour and 2 eggs. Make a mountain with the flour on your countertop and, using a fork, create a crater at the top of the mountain. Crack the eggs into this crater.
• Break the yolks and beat them using the fork, incorporating the flour bit by bit.
• Keep mixing with the fork and, when the dough starts coming together, you can start using your hands to finish kneading.
• Use the heel of your hand to push the dough and your other hand to knead for 8-10 minutes or until the dough is soft and smooth.
• Make a disc and wrap it in cling film.
• Leave it to rest in the fridge for 30 minutes before making the ravioli later.
• Repeat the same process for the black dough but adding the charcoal with the eggs before incorporating the flour and starting to mix.
• Once the doughs have rested, take them out of the fridge and use a rolling pin to flatten them to about 2 cm thick.
• Using a ruler or a large knife, cut strips of approximately 1 cm wide from each dough and lay them out to create a “new sheet” of pasta by alternating between the normal and black doughs.
• Once you have your two-tone sheet of pasta, sprinkle it with a bit of flour and flatten it again with the rolling pin (to about 1.5 cm) so you can then start to pass it through your pasta accessory.
• Attach the pasta sheet accessory to your Downmix, switch it on and set it to Speed Two.
• Before passing the pasta through the accessory, we recommend cutting it into sheets that are around 14 cm wide so they fit through the accessory perfectly.
• Start with Thickness 8 and gradually reduce that to Thickness 2.
• Place the pasta onto a surface you have already sprinkled with flour and use a cutter to cut it into approximately 5 cm squares.
• Once you have your squares, fill them using a piping bag and the cold pumpkin filling you prepared earlier. Make sure that the filling is in the centre of the dough and no more than 2 cm in diameter.
• Use a brush to wet the edges with a bit of water and fold the ravioli over. Fold them diagonally and pinch the edges together using the yolks. As if you were making little heart shapes and, voilà!

Serving

• Heat a little basil butter in a frying pan until it melts and the aromas become noticeable. At this point, you can pour some onto the plate.
• Add the ravioli to boiling water with plenty of salt. This is a very quick process because fresh pasta cooks in the blink of an eye. Once the ravioli start to float, remove them from the water using a pasta spoon or similar to drain and serve immediately.
• The dish can be decorated with sage leaves or walnuts.