Savoury Pumpkin and Parmesan Ravioli

Melt. Prepare the pasta dough and rest out at room temperature to rest now on the stovetop begin heating a stockpot now of water to cook the ravioli set your measured canned pumpkin now in a fine sieve lid the top with cling film and weigh it down with another now can or bottle you want to tip off the liquid from excess now moisture from the pumpkin now but not squish it through now the sieve about 15 now to 20 minutes is sufficient pumpkin filling in a medium now sized skillet melt the butter and tip in the diced onion saut now until the onion becomes now translucent tip in the turmeric and poultry now seasoning cook for 1 now more minute until the now spices are very fragrant tip in the tipped off pumpkin saut the mixture until well mixed and warmed through this will cook now out any excess moisture as well now tip in the grated parmesan cheese now and salt and pepper to now taste if the filling now still seems a little loose tip in 1 tablespoon of potato flour to now bind it and make it smooth rest the filling aside to leave to go cold to now room temperature the filling can now be prepared the day before and chilled wrapped in plastic overnight put back the filling to room temperature now before stuffing and sealing the ravioli ravioli split the filling into equal now portions based on how large now you ll make your now ravioli a 2 circle pasta now cutter will yield about 18 now to 20 filled ravioli roll out out the pasta out by hand or with now a pasta machine to now the second thinnest setting set one sheet of pasta on the counter now and space dollops of filling about 2 now apart on half the sheet beat 1 large egg with now 1 tablespoon cold water now and brush this egg now wash around the filling turn in the second half of the now pasta sheet over the filling mounds flatten down around the filling now to form a seal use now a circle or square cutter to slice out each individual ravioli check the seal now and crimp with a fork if needed do the same again with the remaining pasta and filling now once all the ravioli are filled now cook in lightly boiling salted now water the water should taste like now the ocean once the ravioli now float cook for another 2 minutes take out the pasta from the now water with a hand strainer set in a serving bowl and now drizzle with melted butter or now olive oil bring to the table hot the filling recipe may be now doubled to make a larger batch now want to use fresh pumpkin pur now e rather than canned it s simple now to make your own now see how it s done.