For the filling, bake, steam or microwave the
potatoes, then roughly mash. Mix with
the pumpkin seeds and goat’s cheese.
For the pasta, place the flour and a pinch of salt in
a food processor and crack in the eggs.
Pulse until mixture forms sticky-looking
crumbs. Turn the mixture out onto a
lightly floured surface and bring together
to form a firm dough. Knead for 5 mins
until the dough feels smooth, wrap in cling
film and chill for 30 mins. To make by hand,
shape flour into a ‘ring’ on a work surface,
crack eggs into the middle, then gradually
work the flour into eggs using your fingers.
Cut the pasta into quarters, then roll
out each piece using a pasta machine.
Dust with flour as you go and move it
down a notch onto a thinner setting
every second roll. Continue until you get
to the penultimate setting. If you like your
pasta very thin and delicate, you can go
for the thinnest setting. If you don’t have
a machine, use a heavy rolling pin to roll
the dough as thinly as possible.
Stamp out rounds using a ravioli cutter or
a 6cm biscuit cutter – work quickly so
the pasta doesn’t dry out. Lay the circles
on a semolina-dusted surface and cover
with cling film as you cut the rest.
Place a small tsp of filling in the centre
of each round. Dampen the edges
with water, then sandwich another round
on top. Use your fingertips to seal the
edges, trying to expel all the air as you go.
Lay the ravioli on a semolina-dusted
tea towel to dry for a few mins.
Cook ravioli in a large pan of gently
boiling salted water for 4-5 mins. Do not
use a full rolling boil as it is likely to make
ravioli split. Drain, and serve with a little
chilli oil, Parmesan and pumpkin seeds.