Pumpkin Walnut Ravioli With Creamy Tomato Sauce

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2 & 1/4 cups (335g) plain flour

1 teaspoon salt

3 teaspoons olive oil

1/4 cup (60ml) water

2 eggs


500 g pumpkin, peeled, chopped

1/4 cup (30g) finely chopped walnuts

1/3 cup (25g) grated parmesan cheese

2 cloves garlic, crushed

1 teaspoon sambal oelek

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Creamy tomato sauce

2 teaspoons olive oil

1 large (200g) onion, finely chopped

2 small fresh red chillies, chopped

100 g button mushrooms, sliced

2 tablespoons lemon juice

600 ml cream

3 medium (400g) tomatoes, peeled, seeded, chopped

2 tablespoons chopped fresh basil

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