La Camera's Ravioli Di Bufala Serves 4 – 6 PUMPKIN SAUCE 1 med. Jap pumpkin, peeled, diced into large cubes 1 onion, diced 3 garlic cloves 3 spring thyme 1 tbsp honey 3 tbsp olive oil 180 ml thickened cream Salt Preheat oven to 180c. Placed diced pumpkin, onion, thyme and garlic in a heavy based baking pan, sprinkle with olive oil and bake for 20-25 minutes, until tender. Remove from oven, place in a food processor with cream and honey and blend until smooth. Season with salt and set aside. RAVIOLI FILLING 1 onion, chopped 1 bunch English spinach, washed, trimmed, finely chopped 1 cup buffalo ricotta (or substitute other ricotta) ˝ tsp nutmeg 1 egg white, lightly beaten 400g fresh lasagne pasta sheets Pinenuts and shaved pecorino cheese to garnish 2 tbsp olive oil For the ravioli, heat 1 tbsp oil in a frypan and sauté the onion. Add the spinach and cook for 3-4 minutes. Remove from heat and stir in ricotta and nutmeg. Season to taste and refrigerate until cool. Brush a pasta sheet with egg white. Place heaped teaspoons of ricotta mixture in two rows on the pasta. Top with another pasta sheet. Press between the mounds to seal. Cut the pasta into large squares to make ravioli shapes, pressing edges to seal well. Repeat with remaining pasta and filling. Place the filled ravioli on a wire rack for 20 minutes. Bring a large saucepan of lightly salted water to the boil, drop ravioli into the water and cook for 5-6 minutes, or until tender. Drain well. Place ravioli onto serving plates, top with warm pumpkin sauce, rocket pesto and sprinkle with pinenuts and shaved pecorino cheese. La Camera is located on the Mid Level of Southgate