Step 1

Place the flour, salt, egg, milk and finely chopped coriander on a lightly floured board and knead into a smooth dough. Cover and refrigerate for 20 to 30 minutes.

Step 2

Preheat the oven to 200 C. Place the garlic on the baking sheet and bake for 10 minutes until soft.

Step 3

Separately mash the pumpkin, and cottage cheese.

Step 4

In a large bowl place the mashed pumpkin, cottage cheese, drained and chopped sundried tomatoes, mashed garlic, and mix well. Season with some salt and lots of freshly ground pepper.

Step 5

Divide the dough into 4 portions and roll out as thinly as humanly possible (if you have a pasta machine you need to roll out to 3mm thickness), and leave the pasta on a dish towel until it dries out a bit.

Step 6

Using a 3 inch crinkle edged round cutter stamp out 30 rounds of pasta, I used all the bits and bobs and rolled out again and cut up almost the entire dough.

Step 7

Top 15 rounds with spoonfuls of the filling and brush the edges with water and place another round of pasta on top. Press firmly around the edges to seal.

Step 8

Bring a large pan of water to boil, add salt, add the ravioli and cook for 3 to 4 minutes, the pasta when cooked will rise up to the surface of the water.

Step 9

Drain well and toss with the drained oil from the sundried tomatoes. Sprinkle with pepper and a few sprigs of fresh coriander. Nice!