Fun party food that is great for kids and adults alike.

Serves 4

Preparation time 1-2 hours

Cooking time 30 mins to 1 hour

For the pasta
400g/14 ¼oz ’00’ flour or pasta flour
4 free range eggs
1 tsp salt
2 tsp extra virgin olive oil
For the filling
2kg/4lb 6¼oz fresh pumpkin, cut into quarters
15ml/½fl oz olive oil
1 large red onion, peeled and finely chopped
225g/8oz mostarda di frutta (can be found in Italian delicatessens, or use mixed fruit chutney and add ½ tsp black pepper)
1tsp salt
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
125g/4½oz vegetarian parmesan-style cheese, grated
To serve
30g/1¼oz butter
small handful chopped parsley
freshly grated parmesan-style cheese
1. Combine the pasta ingredients, lightly knead and leave in a clingfilmed bowl to refrigerate for one hour.
2. For the filling, heat the oven to 200C/400F/Gas 6 and bake pumpkin until soft, approximately 30 minutes.
3. Remove the seeds and scoop out the baked pulp. Finely chop and place into a bowl.
4. Heat the olive oil and sauté the onions.
5. Reduce the heat and add the mostarda di frutta (or chutney), salt and ground spices. Mix well.
6. Combine the parmesan-style cheese, pumpkin and onion/spice mixture in a bowl and set aside.
7. Using a pasta machine or fat rolling pin, roll out the pasta dough 15cm by 50cm (6in by 20in) and 2mm (¾in) thickness. Layer the pasta sheets between tea towels to prevent them from drying.
8. Place a heaped teaspoon of the mixture into two rows at approximately 10cm (4in) apart.
9. Lightly spray the pasta with water and sandwich this with a top layer, thus creating a sandwich effect.
10. Using a ravioli cutter, cut into 5cm (2in) squares and place each into boiling water as quickly as possible.
11. To serve, drain the pasta and return to the pan, adding the butter and parsley. Lightly mix and serve with the freshly grated cheese.

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