Pumpkin ravioli
Recipe by Ursula Ferrigno
SERVES 6
Preparation 40 minutes
Cooking 35 minutes
for the pasta
300g Italian ‘00’ plain flour
¾ tsp sea salt
3 large eggs
for the stuffing and sage butter
1 small pumpkin, about 1kg
2 garlic cloves, peeled and crushed
6 amaretti biscuits, finely crumbled
100g Parmesan cheese, freshly grated
90g unsalted butter
handful of fresh sage leaves
sea salt and freshly ground black pepper
Preheat the oven to 180˚C/Gas Mark 4. To make the stuffing, cut the pumpkin into large pieces using a sharp knife and discard the seeds. Place the pumpkin on a foil-lined baking tray and bake in the oven for 30 minutes. Allow to cool, then remove the skin. Put the pumpkin flesh into a food processor with the garlic and seasoning, and whiz to a purée. Mix the pumpkin purée with the crumbled amaretti and half of the Parmesan. Check the seasoning.
To make the pasta, heap the flour into a mound on a board and sprinkle over the salt. Make a well in the centre. Break the eggs into the well and gradually work them into the flour to form a dough. Knead until smooth and elastic.
Split the pasta dough in half and roll out into two very thin sheets of equal size, using a pasta machine if possible. Place small mounds of the pumpkin mixture on one pasta sheet, spacing them about 5cm apart. Top with the second pasta sheet and press lightly around each mound of filling to seal. Cut out the ravioli, using a fluted 5cm round cutter.
Bring a large saucepan of salted water to the boil. Drop in the ravioli and cook until al dente, about 2-3 minutes. Meanwhile, melt the butter in a small saucepan and add the sage leaves.
Drain the ravioli and divide between warm plates. Sprinkle with the remaining Parmesan and drizzle with the sage butter.
