Serves 4 to 6
1.5kg (dark fleshed) pumpkin
125g soft blue cheese, sliced
1 batch gluten free pasta
1 egg. lightly beaten
½ cup good quality olive oil
3 teaspoons lemon juice
125g freshly shaved parmesan
Heat oven to 160°C. Spray a large baking dish with cooking oil spray.
Remove seeds from pumpkin and cut into chunks. Sprinkle with salt and bake until tender. Cool. Remove skins and wrap the pumpkin flesh in a tea towel. Wring out to remove moisture. Add salt and pepper to taste.
Cut pasta dough into 4 pieces and roll out one pice thinly. Place teaspoonfuls of pumpkin at 3cm intervals. Brush around each mound of pumpkin with beaten egg. Roll out another piece of the dough to exactly the same size place over the top. Press edges around filling to seal well. Cut with a ravioli cutter or sharp knife. Repeat.
Cook ravioli, several at a time, in boiling salted water for approximately 3 minutes or until they rise to the surface. Repeat with remaining ravioli.
Serve with warmed olive oil mixed with lemon juice, sprinkled with sea salt flakes and freshly ground black pepper. Top each serve with a little shaved parmesan.