During pumpkin season, I am always looking for new recipes as it is always so cheap. It is delicious, you can use it in both sweet and savoury dishes. This time I made these ravioli from scratch (you can always buy some sheets of fresh pasta if you are not so adventurous or short of time). I also utilized a ravioli making gadget thingy that my dad used to use in the 1970's. They are very easy to prepare and they are served with sage butter...nothing else...simple as you like! So, try them out as they are delicious...for about 24-30 ravioli you will need...
For the pasta dough
- 300g ''00'' plain flour
- 3 free range eggs
- Some semolina flour
For the filling
- 450g pumpkin, deseeded, peeled, cut into cubes
- Pinch of mixed spice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Salt & pepper, to taste
- Olive oil
For the sage butter
- 75g unsalted butter
- 15/20 small sage leaves (or 2 teaspoons dried sage)
- 1 tablespoon lemon juice
- Salt & pepper, to taste
How to...
- Start by preparing the dough. Put the flour in a large mixing bowl and make a well in the middle, add the eggs and mix well with a fork. Tip the bowl contents on a well floured surface and knead the dough well for a few minutes. If too dry add a bit of olive oil. When you get a smooth elastic dough, wrap in cling film and put in the fridge for about 30 minutes.
- In the meantime, preheat the oven to about 200°C. Put the pumpkin cubes in an oven tray drizzle with olive oil and sprinkle with salt, pepper and some extra nutmeg if you wish. Bake into a preheated oven for about 20 minutes or until soft. Take them out and let them cool down.
- When the pumpkin has cooled down, put into a food processor with salt, pepper, nutmeg, ginger, mixed spice and blend until you get a fine puree.
- Now, to remove excess moisture from the puree, put it into a pan and heat gently. Leave to cool again. The filling has to be completely cold to make the ravioli.
- Prepare the pasta sheets by rolling the pasta very thinly, preferably use a pasta machine or do it like the old Italian ladies (& me) do...by hand :)
- To make the ravioli, place the sheet of pasta dough onto a floured work surface and cut into a 40cm x 6cm rectangle. Cut equal-sized squares from the rectangle, about 6cm wide.
- Put a teaspoonful of filling onto a pasta square (make sure the filling is in the centre) cover with another pasta square and seal (using some water) onto the other square. Repeat until you use all the puree/pasta or whichever finishes first :)
- When the ravioli are done, toss them in semolina flour to avoid them from sticking to each other. Set aside when done.
- To prepare the sage butter, melt the butter until foaming and add the sage and fry for a few seconds. Remove from the heat and add the lemon juice and some salt & pepper.
- Cook the ravioli in boiling water for about 3 minutes and serve with the warm sage butter. Alternatively, you can freeze the ravioli.
Enjoy
R&A
