Bistro des Z'Artes

1. For the pasta dough, place the flour in a mixer with the egg yolks on the spade attachment & mix at a medium speed for 10 minutes until you have a grainy substance resembling rough polenta.
2. Add 20ml of the olive oil & some of the milk and mix by hand continually  adding milk until the pasta comes together. Leave to stand wrapped in cling film for 30  minutes - 2 hours.
3. For the filling peel & de-seed the pumpkin. Cut into 2cm rough cubes & roast in the oven with a little olive oil & seasoning at 180C for approx 45mins until soft and some of the moisture has evaporated.
4. Mash wth a fork while still in the tray.
5. In a large non stick frying pan sautee the chopped onion & garlic in the rest of the  olive oil until it starts to colour.
6. Add the mashed pumpkin & cook well to evaporate more juice, stirring all the time so it does not burn on the bottom.
7. When you have a thick paste add the chopped sun dried tomatoes & leave to cool.
8. Put the mix in a food processor & blend until very smooth, then add the cheese and blend again a little to incorporate everything. Taste & correct the seasoning.
9. Now take a pasta machine & pass the dough through a number of times on the maximum setting. Then pass through on one setting less each time so that it is getting thinner.
10. Lay the rolled out sheet on a  floured surface & cut into the shapes you want with a pasta wheel (I like to cut 8cm squares).
11. Place a teaspoon of the filling in the centre of each square and fold one corner on the diagonal to the other thus creating a triangle.
12. Press these well by hand on the  worksurface & cut the excess pasta with a pasta wheel.
13. Boil the  raviolis in batches of 5 in lots of boiling salted water for 2-3 minutes depending on the size & thickness.
14. Remove from the pot & place in a pasta bowl on a bed of rocket and cubed cherry tomatoes.
15. Drizzle with olive oil and any other sauce you wish.

Note
This recipe deserves the best olive oil & parmesan cheese you can lay your hands on.