Sunbeam MX0100, Instruction/Recipe Booklet

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Recipes continued Recipes continued
5. Place pumpkin in large bowl and
mash with fork until a chunky
consistency. Add browned butter,
parmesan, oregano, sage and
nutmeg. Stir to combine. Season
to taste with salt and pepper.
6. Place 1 tablespoon of mixture over
2 sheets of pasta. Make sure to
leave a 5cm gap between each
tablespoon of filling. Brush around
each filling with egg.
7. Gently place the two remaining
pieces of pasta on top of the
filling. Gently press around the
filling, making sure to get rid of all
the excess air. Using a 4cm cutter
cut each piece of filling out of
pasta sheets.
8. Fill a large saucepan with water,
bring to a boil.
9. Place ravioli in boiling water.
Cook for 3-4 minutes or until just
tender. Set aside.
10. Toss pasta through the oregano
pesto. Season to taste with salt
and pepper. Garnish with fresh
sage, if desired. Serve.
Triple Mushroom, Parmesan and Truffle
Lasagna
Serves: 6-8
1 recipe traditional pasta
1 cup grated parmesan cheese
150g Portobello mushrooms, thickly
sliced
Béchamel Sauce:
100g butter
½ cup plain flour
4 cups milk
1 cup grated parmesan cheese
½ cup ricotta cheese
1 tablespoon truffle oil
Mushroom Filling:
1 tablespoon olive oil
2 cloves garlic, crushed
2 onions, finely chopped
500g Portobello mushrooms, chopped
200g brown mushrooms, chopped
200g shitake mushrooms, chopped
1 cup white wine
4 sprigs fresh thyme
1 cup thickened cream
1 tablespoon lemon juice
Salt and freshly ground black pepper,
to taste
1. Béchamel Sauce: Melt butter in
a medium saucepan over medium
heat. Add flour and stir to form
a paste. Slowly add milk, while
stirring. Bring to a simmer. Stir
constantly until thickened. Remove
from heat. Stir through parmesan,
ricotta and truffle oil. Season to
taste with salt and pepper. Set
aside.
2. Mushroom Filling: Heat oil in a large
saucepan over medium heat. Add
garlic, onion and mushrooms. Cook
for 5-6 minutes or until mushrooms
have softened. Add wine and allow