Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Sunday, September 26, 2010

Roast Pumpkin and Ricotta Ravioli

Roast Pumpkin and Ricotta Ravioli

Homemade Pasta is something very special.
Prepared for your loved ones and very good friends....
I love Pumpkins and so I instantly fell in love with this recipe.....


300g Hokaido pumpkin, peeled
olive oil
pinch ground nutmeg
200g ricotta cheese
70g finely grated parmesan cheese
30g chopped fresh oregano leaves

For the Pasta

200g durum wheat semolina
200g flour
4 eggs plus 1 egg yolk
2 tablespoons olive oil
( if there is pasta dough left, put in clingfilm and store in a fridge for up to a week...)

Roast Pumpkin and Ricotta Ravioli

Creamy parmesan and oregano sauce

30g butter
2 tablespoons plain flour
1/8 litre milk
1/4 litre chicken stock
1 tablespoon chopped fresh oregano leaves
2 tablespoon finely grated parmesan cheese
pinch ground nutmeg



Combine flour, durum wheat semolina and salt. Form a hollow and place the eggs into the middle. Mix the flour with the eggs. Add the oil and knead everything until you got a smooth and elastic dough. If the dough s too moist,just add some more durum wheat semolina, just until it reaches the desired texture....
Allow to rest
Make Pasta sheets.


Preheat oven to 200°C/180°C fan-forced.
Cut pumpkin into 1cm-thick pieces.
Place, in a single layer, on with baking paper prepared tray.
Sprinkle with oil and nutmeg. Roast for 15 minutes or until just they are tender.

Meanwhile, mix ricotta, parmesan and oregano in a bowl. Season with pepper.

Trim pasta sheets .
Place 1 pasta sheet on a lightly floured surface. Place pumpkin pieces on the pasta sheet, leaving a 2cm border around edges.
Top each piece of pumpkin with 1 teaspoon ricotta mixture.
Brush pasta sheet around the filling with water using a pasta brush. Top with a pasta sheet. Press edges together to seal.
Use a ravioli wheel or pizza cutter to cut between the filling in order to form squares.
Repeat with remaining pasta sheets and filling.

Cook ravioli, in 2 batches, in a saucepan of boiling salted water for 4 minutes or until tender.
Remove with a slotted spoon.

Preparing the sauce:

Melt the butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles.
Remove from heat.
Gradually stir in milk and stock.
Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens.
Add oregano, cheese and nutmeg. Season with pepper.
Cook, stirring, for 1 to 2 minutes or until cheese has melted.

Add sauce to ravioli and serve .....

Roast Pumpkin and Ricotta Ravioli, with creamy Parmesan and Oregano Sauce