Pumpkin Ravioli

When a whole, fresh pumpkin calls out to me from the kitchen bench, I like to do something a little above and beyond pumpkin soup to celebrate it's buttery glory. This recipe lets the pumpkin take centre stage and is great for a vegetarian dinner with friends. 'I'm coming little pumpkin... I'm coming!' 

Ingredients:

* 1/2 brown onion- finely diced
* 400g butternut pumpkin- finely diced 
* splash oil, fresh basil- leaves shredded, salt & pepper to taste
* 1/2 cup chicken stock
* ravioli wrappers (we make our own and keep them in the   freezer cut and ready to go)
* 2 handfuls of fresh rocket leaves, washed and dried
* sunflower seeds- to garnish

Method:

Heat oil in large frypan. Fry off diced onion untiln soft and golden, toss in cubed pumpkin and cook until browned. Toss in shredded basil and stir through. Pour in chicken stock and simmer uncovered until stock has reduced and pumpkin is nice and soft- about 15-20mins. 

Season to taste with salt and pepper. When the mix is cooked and cool enough to handle, fill the ravioli wrappers.

Depending on the size of your wrappers, you will need about a 2 teaspoons filling. Seal the wrappers by brushing water along one edge, folding in half and pinching opposite edges together, making sure you squeeze out all air bubbles. 

When all ravioli are ready, cook in a pot of boiling water until pasta is just tender. Don't leave boiling for too long or the ravioli will burst.  

While the ravioli is cooking, heat a tablespoon of oil in a fry-pan, wilt the rocket in the pan and season with salt and pepper. Drain the ravioli and toss it through the rocket. Serve with crusty bread and garnished with a scattering of sunflower seeds. Delish!