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11
November
Pumpkin Ravioli with Sage and Brown Butter
I made some pumpkin purée this weekend from the pumpkins that I managed to grow. About half a dozen pumpkins survived the slug invasion, and while they will last a good while uncut, the easiest way to store them for future cooking purposes is as purée. It can be frozen in purée form until required. If you want to make your own puree, here is how I do it.
I’ve never made pumpkin ravioli before because canned pumpkin can be difficult to get hold of. To be honest, so can fresh pumpkin now I think of it. Anyway, I now have so much purée, I foresee many varieties of pumpkin produce in my future.
They turned out quite rough and ready looking, but if you want something a bit neater then you can use a mould.
If you can, make your own pasta. It is easy to do, if a little time consuming, but you can make double or triple and freeze it. You can even freeze the ravioli once made.
Pumpkin Ravioli with Sage and Brown Butter
Print recipe
| Serves | 18 ravioli |
Ingredients
- 1 Portion Basic Fresh Pasta Dough (or 600g store bought pasta sheets)
- 200g Pumpkin Puree
- 50g Ricotta
- 35g Pecorino Romana
- 1 Medium Free-range Egg
- 1 tablespoon Shallot (very finely chopped)
- ½ teaspoon Salt
- pinch Ground Nutmeg
- 1 tablespoon Breadcrumbs
- 100g Unsalted Butter
- 1 tablespoon Fresh Sage (chopped)
- 2 tablespoons Balsamic Vinegar
Directions
| 1. | Divide the pasta into 6 pieces, Keeping the rest covered with clingfilm so as to not dry out, roll each piece with a rolling pin into a rectangle, about 9 x 6 inches |
| 2. | Using a pizza cutter, cut each sheet into six 3 inch squares, making 18 in total |
| 3. | In a large bowl, add the pumpkin, ricotta, pecorino, egg, shallot, salt, nutmeg and breadcrumbs, and whisk together until fully combined |
| 4. | Spoon a heaped teaspoon of mixture into the centre of half of the squares |
| 5. | Brush the edges around the filling with a little water, then place a second square on top |
| 6. | Crimp and seal the edges of each ravioli with the tines of a fork |
| 7. | Cook the ravioli in boiling salted water for 3 or 4 minutes until they start to float |
| 8. | Meanwhile, melt the butter in a frying pan along with the sage. Continue to cook until the butter starts to turn brown |
| 9. | Take the butter off the heat and stir in the balsamic vinegar |
| 10. | Lift the ravioli out with a slotted spoon and place on a warmed plate. Pour over the butter and serve |
Note
Serve 3 ravioli as a starter or 6 as a main course.
Once filled, the ravioli can be frozen, but not if the pasta has previously been frozen
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