• Heat milk gently
• Gradually add the cheese, stirring continuously until it is all melted.
• Beat the eggs then pour them into the cheese mixture, stirring all the time. Continue stirring until the mixture thickens.
• Serve hot on toast

Pastry

• Sift flour into a bowl.
• Beat eggs and oil together and add to the flour.
• Gradually add water and stir until the mixture is firm but pliable.
• If eggs are large, less water might be required. Do not have mixture too soft or it will be too hard to handle.
• Turn pastry onto a floured board and knead for about 5 minutes.
• Place mixture into a lightly oiled bowl and let stand for about 30 minutes.
• When ready to add filling, roll half pastry out to 2 mm. thickness and cut into 10 cm. wide strips. Repeat with other half when needed.

Filling

• Remove rind from bacon.
• Put all ingredients except eggs through mincer or blender.
• Add lightly beaten eggs and mix together thoroughly.
• Place teaspoonfuls at 5 cm. intervals along one side of each pastry strip.
• Brush edges of pastry with mixture of egg yolk and extra water.
• Fold pastry over filling.
• With fingers, seal edged of pastry around each filling, pressing well together.
• Cut between mounds of filling with knife or fluted pastry cutter.
• Cook ravioli in quarter quantities in boiling water for 20 minutes.
• When sauce is ready, simmer ravioli in sauce for 5 – 10 minutes before serving.
• Freeze surplus ravioli.

Sauce

• Place butter and oil into pan and add crushed garlic. Sauté for 1 minute.
• Purée tomatoes and juice in blender for 30 seconds.
• Add to oil/butter mix, stir to combine and bring to boil.
• Reduce heat to very slow and simmer gently for 10 minutes.

• Chop pumpkin into pieces.
• Chop onion finely.
• Cook pumpkin, onion, garlic and butter covered in microwave on high for 7 minutes.
• Dissolve stock cubes and tomato paste in hot water and add to pumpkin mix.
• Cover and cook on high for a further 15 minutes.
• Blend to a smooth consistency in small batches.

• Wash the rice and drain well.
• Combine with the milk, sugar (or raisins) and vanilla.
• Pour into small casserole and bake at 150° C (300° F) for 2 hours.
• Stir every 15 minutes during first hour.

• Mix dry ingredients together.
• Melt Copha and pour over dry ingredients.
• Place into patty papers and set in fridge.