Pumpkin Ravioli

Ingredients

8 pasta sheets
5oz mushrooms
7oz peeled and chopped pumpkin
2 apples
2oz butter
2 tblsp Lakeshore rapeseed oil
1 medium clove garlic
2 medium shallots
handful flat leaf parsley
4 tblsp pine nuts
2 tbs parmasean
salt and pepper

Method

For the Pumpkin Mix:
Cut the pumpkin very finely, chop the mushrooms and then fry the shallots and garlic gently in some oil and butter.
When softened a little bit, you can put the pumpkin in and let it cook a while before adding the mushrooms and turning up the heat, just a little.
When it all seems nearly ready, add the flat leaf parsley and some salt and pepper to taste.
Then turn the heat down and let it bubble for about three or four minutes.

For the Pasta:
Put the Pasta sheets into boiling water and cook for two to three minutes.
When cooked but still al dente, place the pasta on a plate so that the filling can go in the middle and cover with another sheet.
Cut a hole in the middle in a crisscross and sprinkle with pine nuts and a good grating of Parmesan cheese.
Serve while it is still steaming.