Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Pumpkin Ravioli in a Butter & Sage Sauce

Mains
0
Cooking time: 
5-10 minutes
Serves: 
4
Preparation time: 
30-45 minutes
Ingredients: 
  • 450g piece of pumpkin
  • 1tbsp olive oil
  • Pinch of fennel seeds, crushed
  • 1 egg yolk
  • 25g parmesan cheese, grated
  • Pinch of ground nutmeg
  • 15g fresh white breadcrumbs
  • Sea salt & freshly ground black pepper to season
  • Fresh Egg Pasta:
  • 400g plain flour
  • Pinch of salt
  • 3 whole eggs
  • 2 egg yolks
     

Sage Butter:

  • 75g Unsalted Butter
  • 20 small sage leaves
  • Extra grated parmesan cheese to serve
Equipment: 
  • Pasta Machine
  • Pasta Wheel
  • Pyrex Non-Stick Oven Tray
  • Pyrex Mixing Bowl
  • Pyrex Saucepan
  • Pyrex Frying Pan
Method: 
  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Cut the pumpkin in half, scoop out the seeds and cut into large chunks. Put onto a Pyrex Non-Stick Oven Tray, add the oil, sprinkle with fennel seeds and season.
  • Roast until the pumpkin is tender, taking approximately 30 minutes. Leave to cool slightly before scooping the flesh away from the skin.
  • Put the pumpkin flesh in a Pyrex Mixing Bowl and mash until smooth. Mix in the egg yolk, parmesan, nutmeg, breadcrumbs and season to taste.
  • For the pasta dough:
  • Mix the flour and salt together and place on a work surface, and make a well in the centre. Place the eggs in the middle and start to work the flour into the egg mix until it comes together into a ball. Knead the pasta dough slightly until it become silky to touch.
  • Roll out the pasta using a pasta machine, lightly dusting the dough with flour between rolls.
  • To make the ravioli place the piece of dough on a floured surface and make small indentations over the bottom half of it at 6cm intervals. Place a teaspoon of the pumpkin filling on each mark and then brush lines of egg wash between them.
  • Fold over the top half of the dough and working from the centre of the line outwards press firmly around the filling to push out any trapped air and seal in the filling. Trim off the edges and then cut between the rows with a fluted pasta wheel.
  • Cook the ravioli in boiling, salted water for 3-4 minutes.
  • For the sage butter, melt the butter in a Pyrex Frying Pan until foaming, throw in the sage and fry for a few seconds.
  • Put the ravioli into a serving bowl, pour over the sage butter, season and sprinkle with parmesan cheese if desired. Serve immediately.