It’s squash season here in the UK and Farmdrop’s Content Creator, Louis Schofield, shows you his favourite way to use up leftover pumpkin.
Pumpkin puree is my go to when I’m looking to use up leftover pumpkin (or any squash for that matter). Not only is it really easy to make, but it’s so versatile too. It’s a perfect partner to fresh pasta and an incredible alternative to tomato sauce on pizza, or as a filling in a classic pumpkin pie. I like to make a big batch once the season’s coming to an end and freeze it, then I can use it throughout the year.
My go-to recipe is pumpkin ravioli with brown butter and sage, there’s something about those mix of flavours that feels so Autumnal. I know ravioli sounds daunting but it’s actually incredibly simple.
A forewarning, this recipe calls for a pasta maker. You can make pasta with a rolling pin, however it’s a lot of hard work, and difficult to get a consistent thickness of the dough.
How to make pumpkin puree
For simplicity I used an organic pumpkin in this recipe, which you can find here. However at Farmdrop we have a whole range of squashes and pumpkins, all of which can be used to make puree. Each has a different texture and flavour, so I’d suggest having a play around and seeing which one you like the most!
- 1x medium pumpkin
- A handful of sage leaves
- Cornflour (optional)
- Preheat your oven to 200C.
- Slice the pumpkin in half and scoop out the seeds and the stringy flesh, keep the seeds and toast them. Make a couple of slits into the flesh of the pumpkin and stuff a few sage leaves inside, then add a sprinkling of sea salt. Roast skin side up until the flesh has softened and easily comes apart from the skin, about 30-40 minutes.
- Once it’s ready, take your pumpkin out of the oven and put on a sheet lined with kitchen towel. You want to remove as much moisture as possible, so not to make your puree too wet, as this is cause your ravioli to split.
- Leave to cool before pulling the skin away from the flesh.
- Add the flesh to a food processor with a few sage leave and blitz until smooth. If the mixture feels a bit loose, add a bit of cornflour to thicken. Season to taste.
How to make the pasta dough
When making pasta I tend to stick to the measurements of 1 egg for every 100g of flour. Of course depending of the size of your egg this may vary so, as with almost any form of dough, you’ll need to use your own judgement on how much extra/less flour you want to use.
- 3 eggs
- 1 teaspoon sea salt
- 300g 00 pasta flour or plain flour, 00 is best but plain flour works just as well.
- 1 tablespoon olive oil
- Combine the flour and the salt in a bowl then pour out onto a clean flat surface (I use my kitchen table as it gets a bit messy), then make a little well in the flour. Your eggs go in here so make sure the walls are big enough to avoid an eggy flood over your surface.
- Add your eggs and a tablespoon of oil into the well. Then slowly start to beat the eggs and incorporate them with the flour. This is a tricky process so don’t worry if you don’t smash it on the first go, as long as the flour is well mixed with the eggs then the results will be the same!
- Once your ingredients are combined, roll into a ball of dough and knead until smooth, around 5 minutes. Wrap with cling film and rest in the fridge for at least half an hour.
- Set up your pasta maker on your work surface (make sure it’s secure) and set the thickness to it’s widest point. The numbers on the dial indicate the thickness of the pasta dough.
- Split the dough into 3 pieces. Take one of your pieces of dough (wrap the other two and put them in the fridge or the freezer) and using the crank, press the dough through the pasta machine. Dust your dough and the pasta maker with a little bit of flour just to stop it from sticking. Your desired shape here is a rectangle, so you’ll probably want to fold your dough over until you get the correct shape. It doesn’t have to be perfect, but it’s best the try and get a nice shape early on whilst the dough is thicker and more malleable.
- Once you’re happy with the shape of your dough, switch to the next number on your dial. Repeat the process until the dough won’t go any thinner. Carry on until you can see your hand through the dough, for me this was at number 2 on the dial.
- At this point lay out your sheet of dough flat onto your work surface (if it’s too long you can cut the sheet if half). Take your pumpkin mixture and add little dollops of it on the lower half of the sheet of dough, leaving a few centimeter’s either side of the filling. Carry on this process until you’ve filled the entire sheet.
- Wet your finger with a bit of water and run it around each side of the filling, this will help the dough stick together. Once that’s been achieved, fold your sheet of dough over your filling. Starting from the end, press around the edges of the filling, trying to push the air out as your go. Pockets of air inside the ravioli can cause it to burst! Using a pasta cutter or a knife, slice up your ravioli. At this point if you can shape them to your desired size. If you’re using a knife, you’ll want to press the edges of the dough together with a fork, this helps the dough stick together.
- Boil the pasta in heavily salted water for 3-4 minutes. Make sure to stir so they don’t stick together.
- Drain the pasta. When the pasta has been drained, I toss the ravioli in a little olive oil as to stop them from sticking together. Top with brown butter and sage, toasted pumpkin seeds, and parmesan cheese. Serve.
There you have it, delicious homemade pasta in just two hours. Do let us know if you make this yourself using the #FarmdropFoodies on Instagram!