Makes: 7-10 portions ravioli as per video size
Prep Time: 1.5 Hrs
Cook time: 2 Hrs
Things you need:
Pasta
1 Quantity egg pasta dough
Rolled and cut into ravioli. As per video
Pumpkin
1 Kabocha squash (1kg)
2 Tbsp olive oil
8 leafs sage
Good grating nutmeg
50ml water
1 medium shallot sliced
Salt and pepper to taste
Filling
1 Kg hung cooked pumpkin
40g Walnuts pulsed as per video
1 large egg
3 Tbsp finely grated aged parmesan
Grating of nutmeg
1 Tbsp Fresh breadcumbs
Salt and white pepper to taste
Sage Brown Butter Sauce
40g Unsalted butter
3 Tbsp chopped sage
Squeeze lemon
Salt and pepper to taste
Steps
Cut pumpkin into pieces and mix everthing except shallots together into a deep oven tray. Add water, cover with foil and roast at 400F for 1 - 1.5 hrs. It should be knife tender when done. Let this cool then scrape the pumpkin flesh from the shells and transfer to a bowl. Saute shallots in a wide pan with some olive oil for 3-5 mins. No colour. Then add cooked pumpkin and cook on low for 5 mins to take out any excess water. Season to taste and grate in some nutmeg. Then hang this in muslin cloth overnight as per video.
The next day takeout the hung pumpkin flesh, discard juices or use in a salad dressing. Then add the rest of the filling ingredients to this. Mix well and taste. Adjust seasoning as neccessary. Place filling into a piping bag.
Roll pasta out to no 6 setting on Atlas 150 pasta machine and fill pasta as per video. I used a 2 inch fluted cookie cutter for reference. Store ravioli on trays lined with semolina or parchment paper.
Make the brown butter sauce. Brown butter in a saucepan. Then add sage. Cook 30 seconds then add lemon juice. Set aside for cooked pasta
Cook pasta in salted boiling water. Don't add all your pasta at once or the water with blow up like a volcano. (yes I've done this before) Cook pasta to al dente when it floats to the surface. (around 2-3 mins). Heat up butter sauce in the meantime as per video.
Add cooked pasta to hot sauce plus some pasta water. Keep shaking and moving the pan or the pasta will stick. Toss the pan to emulsify the sauce and serve with some grated parmesan.
Tips
Cook the pasta in 1-2 portions at a time. It's easier to manage.
Roll out different shapes from rectangles. Work in batches you can manage.
You can freeze the uncooked ravioli and keeps for 1 month in sealed containers. Cook from frozen straight into boiling water for couple mins longer.
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