Parcels of Autumn Joy

I thought I would share my weekend wabi-sabi kitchen fun, making mezzaluna pumpkin ravioli.

Instead of using a traditional pasta dough, these are more of a fusion between Ravioli and Tibetan Momos. They were so easy to make and cooked perfectly in the steamer.

For the dough simply combine-

3 Cups of Plain flour

1 Tsp Salt

2 Tsp Olive Oil

and enough water to knead into a smooth dough. It isn't necessary to

knead the dough for a long time.

Cover and let it rest while you make a filling.

I gently sautéd some local pumpkin until soft, then mashed and seasoned it well and set it aside to cool.

I rolled out each case individually, but next time I will roll and cut out from one sheet I think. Get your dough nice and thin; just a couple of mm or so.

I used a 9cm round lid to cut out my circles, and when I made up the parcels I added an extra cheeky little flavour burst of Ailsa’s homemade Chilli Jam from @coldilavacchio amongst the pumpkin, and sealed them up.

Use a little pastry or paint brush to wet the edge with water so that you get a good seal. As I finished each one I lay them on a tray sprinkled with semolina to avoid sticking.

Instead of boiling in water, where sometimes fresh ravioli can fall apart, gently oiling the colander and steaming them for 5-6 minutes cooked them perfectly!

I made a very basic cream sauce to accompany them with tempered brown mustard seeds and sautéed chopped fresh Curry leaves. Kind of South Indian style.

If I had been in Europe I would have made them with browned butter, crispy Sage leaves and Parmesan, but I have learned to improvise.

My mind boggles with how many possibilities there are for these plump little parcels!

I recommend giving them a go, with any kind of filling you fancy.

I just love how quick, easy and unfussy they are; when making fresh pasta feels a bit of a daunting or long winded weekend project, I found these guys hassle free.

I’m thinking about beetroot combos for some future colour fun. Please do let me know if you try out any brilliant new experimental fillings!