Pumpkin Ravioli with Sage Butter

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 450g/1lb piece of pumpkin
• 1 tbsp olive oil
• large pinch of fennel seeds
• 1 medium egg
• 25g/1oz parmesan
• pinch of freshly grated nutmeg
• 2 amaretti
• 15g/1oz fresh white breadcrumbs
• salt
• freshly ground black pepper
• 225g/8oz plain flour
• ¼ tsp salt
• ½ tsp olive oil
• 2 medium eggs
• 4 medium eggs
• 75g/3oz unsalted butter
• 20 small sage
• 1 tbsp lemon juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Halve or cube the 450g pumpkin, toss with the olive oil, fennel seeds, salt and pepper, and roast on a tray for 35-40 minutes until soft and lightly browned. Cool.

2. Mash or blend the roasted pumpkin until smooth. Crush the amaretti finely and mix into the pumpkin with the breadcrumbs, parmesan, nutmeg, 1 medium egg and a little salt and pepper. Chill for 20 minutes.

3. Mix the flour and ¼ tsp salt on a clean surface and make a well. Add 4 medium eggs and the ½ tsp olive oil, then work into a smooth dough, about 8-10 minutes by hand.

4. Wrap the dough and rest it at room temperature for 30 minutes. Roll it out very thinly into two long sheets, dusting lightly with flour as needed.

5. Beat the 2 medium eggs with a splash of water. Place small spoonfuls of filling about 5cm (2 inches) apart on one sheet, brush around them with the egg wash, cover with the second sheet, press out air and seal, then cut into squares.

6. Bring a large pan of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until the pasta is tender and the filling is hot through, reaching 160°F (71°C) in the centre.

7. Melt the 75g unsalted butter in a wide pan over medium heat. Add the sage leaves and cook for 1-2 minutes until the butter foams and the sage turns crisp. Stir in the lemon juice and season with salt and pepper.

8. Lift the ravioli out with a slotted spoon, toss gently in the sage butter, and serve immediately.