Pumpkin Ravioli with Beurre Noisette and Crispy Sage
So much more than a Halloween prop, pumpkin is a fantastic autumnal ingredient. Here is it the filling in a gorgeous ravioli!
Ingredients
- 500g 00 flour
- 500g semolina flour
- 10 eggs
- 200g puréed pumpkin
- 2 amaretti biscuits, crushed
- 1 lemon, juiced
- 150g butter
- 1 small bunch sage
- Vegetable oil to fry
- Salt and pepper
- 15g pumpkin seeds
Method
To make the pasta add the dry ingredients to a food processor and slowly add the eggs until a dough forms. Remove from the blender and wrap in cling film then let it rest for thirty minutes in the fridge.
Mix the pumpkin and biscuits together, season and mix again. Then add the lemon juice.
Put the pasta through a pasta machine until it is thin and cut out 7cm circles on a dusted board. Place the pumpkin mix in the centre, fold and seal the edges using water. Press the edges all around to ensure they are completely sealed.
Deep fry the sage leaves for thirty seconds in hot oil until they are crispy then drain onto kitchen paper.
To make the sauce, melt the butter until it starts foaming and turns a nut brown colour. This should take about 15- 20 seconds.
Pop the ravioli into salted, boiling water, cook for one minute then drain. Add a squeeze of lemon to the sauce, add pumpkin seeds, then pop the ravioli into the butter sauce. Spoon into a bowl, sprinkle over the sage leaves and serve.
Ingredients
- 500g 00 flour
- 500g semolina flour
- 10 eggs
- 200g puréed pumpkin
- 2 amaretti biscuits, crushed
- 1 lemon, juiced
- 150g butter
- 1 small bunch sage
- Vegetable oil to fry
- Salt and pepper
- 15g pumpkin seeds
Method
To make the pasta add the dry ingredients to a food processor and slowly add the eggs until a dough forms. Remove from the blender and wrap in cling film then let it rest for thirty minutes in the fridge.
Mix the pumpkin and biscuits together, season and mix again. Then add the lemon juice.
Put the pasta through a pasta machine until it is thin and cut out 7cm circles on a dusted board. Place the pumpkin mix in the centre, fold and seal the edges using water. Press the edges all around to ensure they are completely sealed.
Deep fry the sage leaves for thirty seconds in hot oil until they are crispy then drain onto kitchen paper.
To make the sauce, melt the butter until it starts foaming and turns a nut brown colour. This should take about 15- 20 seconds.
Pop the ravioli into salted, boiling water, cook for one minute then drain. Add a squeeze of lemon to the sauce, add pumpkin seeds, then pop the ravioli into the butter sauce. Spoon into a bowl, sprinkle over the sage leaves and serve.
