- 600g butternut pumpkin, peeled and cubed
- 1 onion, peeled and cut into eighths
- 3 cloves garlic, bruised
- 3 tbsp olive oil
- Salt and pepper
- 500g fresh ricotta
- 100g parmesan, grated
- 400g ’00’ or plain flour
- 4 whole eggs
- 1 tsp salt
- 200g unsalted butter
- 1 handful sage leaves
- 1 cup walnuts
- 1 cup parmesan cheese, freshly grated
- Preheat oven to 200C.
- Combine the pumpkin, onion and garlic in a large roasting tray and drizzle with the olive oil and salt and pepper to taste. Pop in the oven and roast until the pumpkin is completely cooked through and the onions are beginning to caramelise and soften. Remove from heat, transfer to a bowl and leave to cool a little.
- For the pasta, combine all ingredients in the bowl of a stand mixer with dough hook and knead for five minutes. Turn the dough out onto your bench and knead by hand for a couple more minutes, then wrap and set aside at room temperature for at least an hour.
- Add the ricotta and parmesan to the bowl of pumpkin mixture and mash to combine. Check the flavour and add a little more salt and pepper if you think it needs it.
- To make the ravioli, get all your ingredients and tools ready before you start to roll. You’ll need a tray lined with paper for the finished ravioli, a little bowl of water, the ravioli filling, a couple of spoons, a ravioli cutter and a tea towel.
- Unwrap the dough and divide it into four pieces, keep one out and wrap the rest in plastic. Lightly dust your pasta machine with flour, put it on the first/widest setting then flatten out with your palms to a thick disc.
- Feed this through your machine, fold pasta in half and repeat. Now feed through the machine on the second setting, fold in half, return to the first setting and repeat. You basically want to ‘work’ the pasta through the first few settings by rolling it through, folding in half and going back a setting each time.
- Once you get to about the fourth setting just go for it, gently feeding the pasta through each setting until you have a lovely thin, silky smooth long rectangle of pasta.
- Place this on your work surface and fold in half (lengthways) quite gently then unfold (you just want to see the halfway mark).
- Spoon a little of the filling on the top half of the pasta, about four centimetres apart and repeat all along the length of pasta strip.
- Dip a finger into the water and run this across the long, top side of the pasta and now fold the bottom half of the pasta over the top and gently press on either side of each mound of filling. You want to press out any air bubbles and use the moistened edge across the top to help seal the pasta together.
- Grab your ravioli cutter and cut across the top, pressing down firmly to seal and cut at the same time, and down the sides to make individual pieces.
- Place these on the tray lined with paper, cover with a tea towel and pop in the freezer (or fridge if you plan on cooking these the same day).
- Repeat process with remaining pasta and filling.
- To cook and serve, bring a big pot of salted water to the boil and cook the ravioli for 4-5 minutes or until they have all risen up to the surface of the water.
- While this is happening, make your sage butter. Take out a large, deep-sided frying pan and place over medium-high heat. Add the butter and melt until foaming, now add the sage and stir until just beginning to crisp up.
- In a separate saucepan, heat up the remaining pumpkin ricotta mixture. You might need to thin it out with a little boiling water.
- Gently drain your ravioli and tip straight into your frying pan of butter. Gently toss so every piece gets a nice coating of the nutty brown sage butter.
- To serve, place a good smear of the pumpkin mixture on the base of each dinner plate (or do one big platter) and top with four or five pieces of ravioli each.
- Drizzle with any butter left in the pan, sprinkle with the candied walnuts and finish with a little freshly grated parmesan. Serve immediately.
While ravioli can be time consuming to make, you can do this well in advance and store in the freezer or fridge (place baking paper between the layers and pop in a container until needed). Drop ravioli straight into the boiling water from chilled or frozen - just allow a little extra time if it’s the latter.
Recipe courtesy of Sophie Hansen.
|Nutrients per serve