Pumpkin Ravioli with Butter and Sage
Pumpkin Ravioli with Butter and Sage
Serves 4
Ingredients:
For the pasta:
400g flour
3 whole eggs
3 egg yolks
1 extra egg for sealing
For the filling:
2 medium pumpkin
2 sprigs of rosemary
2 cloves of garlic,
roughly chopped
2 tablespoons filippo berio extra virgin olive oil
3 crushed amaretti biscuits
50g grated Parmesan cheese
250g ricotta cheese
Salt and pepper to taste
For the sauce:
80g butter
8 sage leaves
Method:
1. Firstly, make the fresh pasta. Put the flour onto the work surface and make a well in the centre. Whisk the eggs in a bowl, then pour into the well in the flour. Start to mix the flour into the eggs a little at a time using the tips of your fingers. Bring everything together to form a dough and knead for 5 minutes. Cover in cling film and put in the fridge for half an hour
2. For the filling: Cut the pumpkin into quarters and scoop out the seeds. Put onto a baking sheet and sprinkle over the garlic and rosemary. Drizzle with the extra virgin olive oil and season with salt and pepper. Cook in a preheated oven at 200ºC for approximately 45 minutes or until the flesh is soft
3. Scoop the flesh out of the pumpkin, put into a bowl and mash up using a fork. Add the crushed amaretti biscuits, Parmesan cheese and ricotta cheese then season with salt and pepper
4. Cut the pasta dough into 4 pieces, flatten each piece with a rolling pin, and then roll them out one piece at a time using a pasta machine. Sprinkle the pasta with flour while you are rolling it out to stop it sticking
5. Place a generous teaspoon of the pumpkin mixture onto the pasta, spacing each one about 5cm apart. Brush around each pile of mixture using the egg wash, then place a second sheet of pasta over the top. Press lightly around each mound, taking care to push out as much air as possible
6. Cut around each one using a 5cm fluted cutter and gently press around the edge of each ravioli using a fork
7. Bring a large pan of salted water to the boil and cook the ravioli for 2-3 minutes
8. To make the sauce, melt the butter in a frying pan along with the sage. Add the cooked ravioli and gently toss in the sage butter until they are all covered. Serve immediately with some more grated Parmesan cheese.
Tagged in Recipes