A deliciously autumnal dish using pumpkin, paired with sweet and spicy chilli sauce. It’s a comforting dairy-free and gluten-free pasta recipe everyone will love!
There has been a real shift in the seasons over the past couple of weeks, and Autumn has most definitely made an appearance now. Beautiful misty mornings, a chill in the air and shorter days.
I have to confess, I absolutely love this time of year. It’s ALL about comfort food, using delicious produce and wearing comfy clothes. We are truly spoilt with delicious ingredients that are now ready to use such as pumpkins, butternut squash, pears, apples and so on. They are iconic autumnal produce!
Now, a couple of weeks ago I had the pleasure of cooking live at the Speciality Fine Food Fair with the talented Steve Walpole and Will Torrent. Having worked with Steve for a while now, he challenged me, and suggested I ‘should be able to do more than 1’ recipe.
I’m not one for shying away from a challenge so I took it on, and I was determined to showcase the seasonal produce on offer.
I also used the platform to show that cooking with free from and allergies in mind doesn’t mean a lack of flavour, taste or good-looking food.
If anything, it’s quite the opposite!
I love being able to show anyone and everyone that you can create tasty food in spite of allergies. For my 2 dishes, I made this Pumpkin Ravolini and also Apple Crumble.
I teamed up with the wonderful Ugo Foods Group to create this recipe.
If you’ve not heard of Ugo Foods Group, you’ve been missing out! Established in 1929, it is the UK’s longest established pasta brand and is trusted with creating the finest fresh pasta. Their first gluten free product was developed in 1967, and gluten free products have been developed and manufactured since under the Evexia range.
Earlier on this year they won gold in their category at the Free From Food Awards against tough competition.
New products are regularly being developed and brought to market, including the fabulous Pumpkin Ravolini, which was created by Steve!
This particular product is so new, it’s not yet been launched to market (keep your eyes peeled for an announcement soon!), so I was truly honoured to be able to use it. It’s got a fantastic flavour, and you wouldn’t believe it’s dairy-free, gluten-free and egg-free too!
This Pumpkin Ravolini with Sweet Chilli Sauce went down a storm, and was very popular with the audience and chefs!
Here’s the recipe!
You will need:
- 1 pack of pumpkin ravolini
- 1 cup water
- ½ cup rice vinegar
- 150g caster sugar
- 2 cloves garlic – peeled and finely chopped/crushed
- 1 tbsp gluten-free soy sauce
- 1 sweet pepper – deseeded and finely chopped
- 1 red chilli – finely chopped
- 1 green chilli – finely chopped
- 1 tbsp cornflour & 2 tbsp water mixed until smooth
- Handful coriander
Add the water, rice vinegar, caster sugar, crushed garlic and soy sauce to a saucepan and cook over a medium heat until the sugar has fully dissolved. Stir continuously to ensure the sugar doesn’t burn.
Once the sugar is dissolved, increase the heat to medium high and carefully bring to a boil before reducing to a low heat and simmering for around 5 minutes. Stir continuously.
Once thickened, add the chopped pepper and chilli, stir well and leave to cook for a further 2 minutes.
Add the cornflour and water mix, and stir through.
Simmer for a further 5 minutes until thickened to desired consistency. Stir once more, and then remove from the heat.
In a separate saucepan, fill with water and bring to the boil before adding the pumpkin ravolini. Cook according to packet instructions before draining.
Add the cooked pasta to a large bowl, along with the sweet chilli sauce and gently stir to coat the pasta.
Serve in a large pasta bowl with a little coriander.