Homemade ravioli with ricotta and pumpkin seeds

Have you ever tried your hand at homemade ravioli? Well now is your chance as Chef Omar Basiony demonstrates how, without using any special equipment!

Using the finest Spinneys ingredients, Omar Basiony, Head of Culinary  at LDC Kitchen + Coffee makes ricotta ravioli with a rolling pin! Basiony adds a festive edge with a little nutmeg in the filling, and by pairing it with brown butter, sage and toasted pumpkin seeds.

A great dish to impress guests or to have fun making with the family. Click below to cook up this recipe in the comfort of your own home!

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INGREDIENTS

Pasta Dough        
500gm/ 4 cups All purpose flour (for dusting too)        
5 Whole Eggs
5 egg yolks        
15 ml/ 1tbsp olive oil        
pinch salt        

100gm extra flour for dusting table        
200gm Semolina or corn meal        
Salt for the pasta water
1 whole egg, for egg wash

Filling        
250gm Ricotta        
50gm Cream cheese
50gm / 1tbsp Grated parmesan        
1g/ 1/8tsp salt        
1g / 1/8tsp Nutmeg powder        
1g / 1/8tsp ground black pepper        
          
Sauce
100gm Butter
bunch of sage
50gm Grated parmesan
50gm pumpkin seeds
ground black peppe

Garnish
Grated parmesan
Ground Black pepper