Warm Your Soul Pumpkin Ravioli
Winter comfort food at its best. This pasta is quick to make and so delicious.
WARM YOUR SOUL PUMPKIN RAVIOLI
If you love making pasta you are going to love this recipe! But if you’re like me and you love making pasta but often don’t have the time, then do what I often do and by some freshly made pasta sheets. We are lucky enough to have access to an amazing local pasta company, who I have become a great customer of! Whichever way you choose to go, these ravioli are very indulgent. They are not something you are going to make every day, as anyone who has ever made ravioli knows it is a little time-consuming. That being said, they are probably not something from a dietary perspective you should eat every day which kind of make these little pillows of joy a perfect occasional weekend recipe. The filling in these is made in such a way that it infuses as much flavour as possible into the pumpkin, that combined with the brown sage butter is total food heaven! My hubby enjoyed a plate of these after a long, long, long surf! So long in fact he was lucky to get any dinner at all. After one plate, he then requested another plate, lucky for him I was in a good more and had extras.
1 small onion, finely chopped
2 tbsp. olive oil
50 g butter, chopped
1 garlic clove, crushed
600 g peeled butternut pumpkin, diced
60 ml dry white wine
1 tsp thyme
4-5 fine gratings of nutmeg
60 g parmesan or pecorino, finely grated, plus extra to serve
Egg wash for brushing
1 quantity of rolled out pasta dough (I buy fresh rolled out pasta from The Otway’s Pasta Company)
SAGE BROWN BUTTER
200 g butter chopped
1 cup (loosely packed) sage leaves
If you are making your own pasta, divide your pasta dough into six pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour if necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding reducing the setting a notch each time until the dough is 3mm thick. Cut out into 8cm rounds and place on a tray lined with baking paper, separating each layer with a sheet of baking paper and covering with a damp tea towel continue until all the dough is cut and rolled.
Sauté onion in oil and half the butter, in a wide shallow saucepan over a medium heat until the onion is tender. Add the garlic, stir until fragrant (1 minute), then remove the mixture from the pan and set aside. Add the remaining butter and pumpkin to the pan, and cook uncovered until just tender (8-10 minutes).
Add the wine and 100 ml water and simmer, stirring occasionally, until the liquid has evaporated and the pumpkin is very tender (5-8 minutes). Add the thyme and nutmeg, return the onion and garlic to the pan, then set aside to cool (30 minutes). Add parmesan, season to taste and stir to combine.
Cook the ravioli in batches in a large saucepan of boiling salted water until al dente (2-4) minutes. Transfer with a slotted spoon to warm bowls. Drizzle with sage brown butter, scatter with parmesan and serve immediately.
Working in batches, place the pasta round in a row and spoon 1 tsp of the pumpkin mixture into the centre of each. Brush the edges with egg wash and cover with another round, pressing outward to completely seal. Placed back on your lined tray with baking paper and a damp tea towel.
For the sage butter, melt the butter in a saucepan until it is nut-brown and foaming, add sage, remove from heat and gently stir until crisp (10 seconds). Transfer to a bowl.