Jap Pumpkin and Feta Ravioli with Burnt Butter Recipe

Ingredients used:

• 400g YesYouCan Multi Grain Bread Mix
• 160g Jap pumpkin (peeled weight)
• 96g Greek Feta
• 160g Butter
• 80ml Oil
• 8ml Lime juice
• Salt
• Pepper to taste
• Fresh spring onions

Procedure

1. For the Dough

• Dice and peel the pumpkin.
• Put it in an oven tray and season with oil, salt and a bit of pepper.
• Let it roast at 180C for approx. 20 mins.
• When its cooked, make a paste of it in a blender.
• Use the puree to make the dough.
• Make a well with the flour and place pumpkin puree in the middle and begin to mix
• Gently knead the flour until at dough consistency.
• Let the dough rest for a while.

2. For filling and serving

• Put water for boiling in a pot, and add 2 tbsp salt in it.
• Flatten the dough and cut with round cutter.
• Put Greek feta cheese in one of the round cut portion of the dough and then cover with the other, making sure that the sides are sealed by using a little water. Egg is optional.
• Once the water is boiling, cook the ravioli for 5 mins in it, remove and immediately place into a colander and drizzle with olive oil.
• In a pan place the butter and let it brown. Once it get brown in colour( not burnt ), add sage and a splash of lime juice 
• Add ravioli to the pan and spoon the butter over each ravioli and Plate up the ravioli
• Pour the remaining burnt butter on top, and garnish with fresh spring onions.

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