Ah, ravioli — give me the formuoli! Although it takes time, love and effort, you simply cannot go past delicious ravioli in autumn. Sweet and earthy, these pumpkin-filled parcels are perfect when prepared in a simple brown sage butter. This pumpkin ravioli recipe is a much–loved favourite, especially when finished with a shaving of quality parmesan, crispy sage leaves, or a touch of nutmeg.
Ingredients:
1 small onion, finely chopped
2 tbsp olive oil
50 gm butter, chopped
1 garlic clove, crushed
600 gm peeled butternut pumpkin, diced
60 ml dry white wine
1 tsp thyme
4-5 fine gratings of nutmeg
60 gm parmesan or pecorino, finely grated, plus extra to serve
For brushing: eggwash
Egg pasta dough
250 gm (1 cup) flour
2 eggs
1 egg yolk
1 tsp extra-virgin olive oil
200 gm butter, chopped
1 cup (loosely packed) sage leaves
Method:
1. Make pasta dough: Pulse flour and salt in a food processor. Add eggs, yolk, and olive oil; process until dough forms. Knead on a floured surface until smooth. Wrap and rest for 1 hour.
2. Make filling: Sauté onion in oil and half the butter until soft and caramelised (10–15 min). Add garlic and cook 1 min, then remove. Cook pumpkin in remaining butter until tender (8–10 min). Add wine and 3. 3. 100 ml water; simmer until liquid evaporates and pumpkin is very soft. Add thyme, nutmeg, onion, and garlic. Cool, then stir in parmesan and season.
4. Roll pasta: Divide dough into 6 pieces. Roll through a pasta machine from widest setting, folding and reducing thickness each time until 3 mm thick. Cut 8 cm rounds.
5. Fill ravioli: Place 1 tsp filling in the centre of each round. Brush edges with egg wash, top with another round, press to seal, and trim to 7 cm. Refrigerate.
6. Sage butter: Melt butter until nut-brown, add sage, cook briefly until crisp, then remove from heat.
7. Cook: Boil ravioli in salted water 2–4 min until al dente. Serve with sage butter and parmesan or pecorino.
