CILANTRO RAVIOLI WITH PUMPKIN FILLING A stunning pasta that combines fresh herbs with a superb creamy pumpkin and roast garlic filling. Scant 1 cup unbleached bread flour 2 eggs Pinch of salt 3 tablespoons chopped cilantro Sprigs of cilantro, to garnish FOR THE FILLING 4 garlic cloves in their skins 1 pound pumpkin, peeled and seeds removed 1/2 cup ricotta cheese 4 sun-dried tomatoes in olive oil, drained and finely chopped (reserve 2 tablespoons of the oil) Freshly ground black pepper

Place the flour, eggs, salt and cilantro in a food processor. Pulse until combined.
Knead the dough on a lightly floured board until smooth.

Wrap the dough in plastic wrap and let rest in the refrigerator for 20-30 minutes.

Preheat the oven to 400°F. Place the garlic cloves on a baking sheet and bake for 10 minutes, until softened. Steam the pumpkin for 5-8 minutes, until tender, and drain well.

Peel the garlic cloves and mash into the pumpkin together with the ricotta and sun-dried tomatoes. Season with plenty of black pepper.

Divide the pasta into four pieces and flatten slightly. Using a pasta machine on its thinnest setting, roll out each piece. Lay the sheets of pasta on a clean dish towel until slightly dried.

Using a 3-inch crinkle-edged round cutter, stamp out 36 rounds.

Top 18 of the rounds with a teaspoonful of the pumpkin mixture, brush the edges with water and place another round of pasta on top. Press firmly around the edges to seal. Bring a large pan of water to a boil, add the ravioli and cook for 3-4 minutes. Drain well and toss with the reserved tomato oil. Add pepper and serve garnished with cilantro sprigs.

Serves 4-6.

VARIATION: For an alternative filling you could replace the ricotta cheese with 1 ounce grated Parmesan cheese mixed with 4 ounces cottage cheese. Serve with shavings of Parmesan.

[Best-Ever Vegetarian, Linda Fraser]