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Gow gee ravioli with pumpkin and pine nuts
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| 1 packet | Gow Gee wrappers |
| 1/4 | pumpkin, butternut, diced |
| 100 g | pancetta, thinly sliced and diced |
| 4 tbs | olive oil |
| 4 tbs | ricotta cheese |
| 50 g | pine nuts toasted |
| 1 brown onion - diced | |
| 400 g can | diced Roma tomatoes |
| 1/4 cup | basil |
| 1/4 cup | thyme |
Shaved Parmesan cheese
Method:
In a deep skillet cook pancetta pieces for about a minute. Toss pumpkin with half the oil and add to pan, sauté until pumpkin tender. Set aside to cool. Meanwhile Roast pine nuts in a dry pan or oven.
Sauté onion in remaining oil, add tomatoes. Season. Simmer on low heat until reduced to a thick sauce. Add basil finely sliced and thyme.
While tomato sauce is simmering make ravioli pockets:
In a mixing bowl mash cooled pumpkin and pancetta with a fork, add ricotta and pine nuts. Season if required (pancetta is quite salty).
Lay out half of the gow gee wrappers on lightly floured bench. Put about a tbs of the pumpkin filling on the middle of each one. Wet the edges around the filling by running wet fingers around. Place another piece of pastry wrapper on top and seal pocket by pressing down around edges. Make sure you get a good seal.
Cook ravioli in a large pot of boiling water. They are cooked when they rise up to the surface. Cook in 2 batches. Lift them out with a large slotted spoon. Top with sauce to serve and shaved Parmesan cheese.
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