Pumpkin ravioli with butter and sage

Pumpkin ravioli with butter and sage

Tortelli di zucca

By
From
Hazana
Serves
4
Photographer
Mowie Kay

The filling for these ravioli is made simply with baked pumpkin, crushed amaretti, grated parmesan and lemon rind. The exact amount of grated cheese needed will depend on how much moisture remains in the baked pumpkin. Sometimes a couple of tablespoons of raisins are added to the filling.

Ingredients

Quantity Ingredient
4 tablespoons butter
5-6 sage leaves, coarsely chopped
freshly grated parmesan cheese, to serve

For the filling

Quantity Ingredient
1 small pumpkin, about 900g
60g amaretti, crushed
100g freshly grated parmesan cheese
salt
freshly ground black pepper

For the ravioli dough

Quantity Ingredient
250g italian ‘00’ flour
3 large eggs
1/2 teaspoon salt

Method

  1. To make the filling, bake the pumpkin in a preheated 200°C oven for 1 hour or until the pumpkin is very soft. Cut in half and remove the seeds. Scoop out the flesh. Drain well and squeeze out as much liquid as you can. Transfer the pumpkin flesh to a mixing bowl and add the amaretti and enough grated parmesan to hold the mixture together. Season with salt and pepper.
  2. To make the ravioli dough, follow the method for the pasta, below. Roll out the pasta into two very thin rectangles of equal size. Place heaped teaspoonfuls of the filling over one sheet of the dough at regular intervals, about 4cm apart. Cover with the other sheet of dough and press well around each mound. Cut the ravioli into 4cm squares with a pastry or ravioli cutter. Line them up on a lightly floured board or tray, making sure they do not touch, and leave for 15 minutes to dry.
  3. Cook the ravioli in plenty of lightly salted boiling water for 5–6 minutes or until tender.
  4. Meanwhile, melt the butter in a small frying pan and add the sage. Let it sizzle for a few minutes or until the butter starts to turn golden brown.
  5. Carefully remove the cooked ravioli with a slotted spoon, transfer to a warmed serving dish. Pour over the melted butter and sage and serve at once, with plenty of parmesan on the side.

Pasta

  • To make the pasta, place the flour in a mound on a large wooden board or work surface and make a deep well in the centre. Drop in one egg at a time and add the salt. Gradually beat in the flour with a fork, then form into a soft ball. Knead well for 10 minutes or until the dough is smooth and elastic. Do not add too much flour or the dough will become hard to roll. If the dough seems too dry, add a teaspoon or so of water. Wrap the dough in a damp cloth and allow it to rest for 30 minutes.
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