Good Chef Bad Chef x Lighthouse Flour | Pumpkin & Ricotta Ravioli

Pumpkin & Ricotta Raviolli
Recipe by: Adrian Richardson
Time: 1 hour + refrigeration
Serves: 2-4
Ingredients:
For the Pasta Dough
4 eggs
4 egg yolks
400g Tipo 00 flour
1 tbsp extra virgin olive oil
Pinch of salt
1 cup semolina flour for dusting
For the Filling
200g pumpkin puree
150g ricotta
40g parmesan cheese
¼ tsp nutmeg
½ tsp salt
2-3 sage leaves, finely chopped
For the Sauce
5 slices prosciutto, shredded
1 tsp extra virgin olive oil
100g unsalted butter
1 bunch sage leaves
2 garlic cloves, sliced or smashed
Salt and pepper, to taste
Parmesan, to serve
Method:
To make the pasta dough, place the flour onto the table and make a hole in the middle, then add in the eggs and egg yolks. Add the olive oil and a pinch of salt, then gently start mixing until it forms a dough. Try not to break the flour. You can also use a food processor and pulse until there are no dry bits and the dough starts to resemble breadcrumbs.
Knead the dough by hand for another 4 minutes to form a smooth ball. Place in the airtight container and let it rest in the refrigerator for at least 1 hour.
To make the filling, add all filling ingredients and combine them in a bowl. Taste and adjust seasoning.
Starting with the widest setting, use a pasta roller machine to roll out the dough.
Fold it over itself along the long edge and pass it through the machine, then repeat one more time.
Set the machine to the next narrower setting and roll out the dough again.
Repeat the process, each time at a narrower setting, until you get a long sheet.
Dust the table with some semolina flour. Place ravioli filling onto the sheet on one side, each with ½ tablespoon, and leave space between fillings. Brush the other side of the sheet with water. Fold the two sides of the sheet together and use two fingers to press down the gaps. Cut out the ravioli, press the edge again to ensure there is no air bubble. Dust the ravioli with the semolina flour and invert them onto a semolina dusted baking sheet. Make sure there is plenty of space between the ravioli.
To make the sauce, add the olive oil and the prosciutto to the skillet. Cook on medium heat until crisp. Add the garlic, butter and sage leaves to the prosciutto. Cook the garlic just enough to release the smell but not take on the colour. Turn the heat up and cook for about 30 seconds. If the sauce starts to burn, add some pasta water to the sauce.
Cook the ravioli in salted boiling water for 3-4 minutes or until al dente.
Add the cooked ravioli to the sauce and mix so that each ravioli is coated in sauce. Season the sauce with salt and pepper to taste.
Serve the ravioli with parmesan on top.