Pumpkin and sage ravioli filling
Make some pasta dough, brush up your ravioli-making skills and then try your hand at this delicious pumpkin and sage ravioli filling. It serves four, and is finished off with a simple burnt sage butter sauce. Try it at home.
How to make the filling:
15ml olive oil
8 sage leaves, chopped
1 garlic clove, finely chopped
250g pumpkin purée (you will need 500g of pumpkin to make this purée – see method below)
Salt and black pepper, to taste
1. First of all, you need to make the pumpkin purée. Pre-heat your oven to 180℃. Rub your pumpkin with olive oil and bake for 30-45 minutes or until tender to the touch. Remove the slightly charred bits and mash with a fork.
TIP: Baking (rather than boiling or steaming) the pumpkin leads to a more intense flavour, and stops it being watery.
2. In a saucepan set over medium heat, heat the oil, then add the sage and garlic and cook for 1 minute. Add the pumpkin purée and cook for a further 4 minutes until the pumpkin has dried somewhat. Remove from the heat and allow to cool before adding the ricotta and seasoning.
3. Now all you need to do is fill your beautiful little stamped parcels. Learn how to make ravioli.
How to make the burnt sage butter and roasted pine nut sauce:
100g pine nuts
1 clove garlic, thinly sliced
10-12 sage leaves
1. Spread the pine nuts in a new pan, over medium heat. Shake the pan after a minute or two to turn the nuts and as soon as they start to brown, remove from heat and set aside.
2. Add the butter to the pan, and stir over a low to medium heat until it starts to foam. Add the garlic and sage leaves and cook until they are crisp.
TIP: Try to moderate the heat so that the butter turns brown and nutty and doesn’t actually taste ‘burnt’.
Once your ravioli is cooked, pour over the sauce and pine nuts – hey presto you’re ready to serve.