Ingredients

Ingredients

• For this recipe, you can make your own pasta dough, as below, or you can use frozen ready-made wonton wrappers

For the filling

• 1kg/2lb 3oz wedge of pumpkin

• 3 tbsp light olive oil

• 75g/2½oz shiitake mushrooms

• 150g/5oz oyster mushrooms

• 1 garlic clove

• 1 tbsp butter

• salt and freshly ground black pepper

• 200g/7oz ricotta

• 1 egg, beaten with 1 tsp water

For the pasta dough

• 250g/9oz '00' flour, plus extra for dusting (available in most supermarkets and in Italian speciality stores)

• 250g/9oz fine semolina (available in most supermarkets and in Italian speciality stores)

• 7 medium eggs

For the sage butter

• pumpkin seeds (reserved from the pumpkin wedge)

• 1 small bunch sage leaves

• 175g/6oz unsalted butter

• salt and freshly ground black pepper

To serve

• large bag rocket leaves

• parmesan or vegetarian parmesan-style cheese shavings, to taste

Description

You'll Need Two Fluted Pastry Cutters, One 5cm/2in, The Other 11.5cm/4.5in, Or Similar Sized Cutters

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