I had lots of left over pumpkin pie mixture so i baked it in a tin to use for this but it’s a great way to use up any left over slices of pumpkin pie Just remove the filling from the pasty and mash up in a bowl. I made some cocoa pasta and deep fried it then served it with maple syrup and pecans. 

For the dough

• 300g plain or tippo 00 flour
• 30g cocoa powder
• 3 eggs
• 2 tsp olive oil
• Left over pie filling (scrape filling from 2 slices of left over pie)

Put the flour and cocoa in a bowl and tip on to the work top in a mound and make a well in the centre and add the eggs and oil. Using a fork start stirring bringing in the flour and mix until you get a dough then knead a little and cover with cling film and let rest in the fridge for 20 minutes.

Cut the dough into four

Using a pasta machine on the widest setting roll through then fold in half and roll through again. Keep rolling through until you get to one of the lowest settings. (Dusting with flour)

Place the long strip on the work top then spoon on small mounds of filling brush around edge with egg then add another layer of pasta on top and cut in to ravioli

Heat oil in a pan to 170c or use a deep fat fryer and fry the pasta for 1 minute until crispy.

Dust with icing sugar and serve with maple syrup and nuts and some sweetened cream.

if you missed my pumpkin pie post see here