Pumpkin Ravioli
Delicate handmade pasta filled with pumpkin and crushed amaretti, finished in nutty brown butter with lemon, parsley, toasted seeds and crisp sage leaves on top!
Ingredients
- 250g 00 flour
- 250g semolina flour
- 5 eggs
For the filling
- 200g pumpkin puree
- 25g amaretti biscuits, crushed
For the sauce
- 150g butter
- 1 lemon, zest and juice
- 1 tbsp pumpkin seeds
- A few sprigs parsley, chopped
To serve
- Fried sage leaves
Method
- To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
- Mix the pumpkin and biscuits together, season and mix again.
- Put the pasta through a pasta machine until thin and cut out 7cm circles on a flour dusted board. Fill this with the pumpkin mix and seal the edges using water. Press the edges all around to ensure they are sealed.
- Pop the ravioli into salted boiling water and cook for one minute, and drain.
- To make the sauce, Heat the butter to nut brown add the lemon seeds and parsley.
- Pop the ravioli into bowls, then spoon over the sauce.
- To garnish, sprinkle over the fried sage leaves.
Ingredients
- 250g 00 flour
- 250g semolina flour
- 5 eggs
For the filling
- 200g pumpkin puree
- 25g amaretti biscuits, crushed
For the sauce
- 150g butter
- 1 lemon, zest and juice
- 1 tbsp pumpkin seeds
- A few sprigs parsley, chopped
To serve
- Fried sage leaves
Method
- To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
- Mix the pumpkin and biscuits together, season and mix again.
- Put the pasta through a pasta machine until thin and cut out 7cm circles on a flour dusted board. Fill this with the pumpkin mix and seal the edges using water. Press the edges all around to ensure they are sealed.
- Pop the ravioli into salted boiling water and cook for one minute, and drain.
- To make the sauce, Heat the butter to nut brown add the lemon seeds and parsley.
- Pop the ravioli into bowls, then spoon over the sauce.
- To garnish, sprinkle over the fried sage leaves.
