Pumpkin ravioli

Ingredients

• 300g '00' flour, plus extra for dusting
• 3 large eggs
• 400g roasted pumpkin or butternut squash, flesh only
• 80g ricotta
• 50g Parmesan, finely grated, plus extra to serve
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp fine salt
• 100g unsalted butter
• 16 fresh sage leaves
• 1 tbsp olive oil

Steps

1. 1

   1. Mound the flour on a clean surface, make a well in the centre, crack in the eggs, and work together until a smooth, elastic dough forms; wrap in cling film and rest for 30 minutes at room temperature.

2. 2

   2. Mash the roasted pumpkin with the ricotta, Parmesan, nutmeg, and salt until smooth; taste and adjust seasoning, then transfer to a piping bag.

3. 3

   3. Roll the dough through a pasta machine to setting 5 or 6 (roughly 1–2mm thick), cut into strips, pipe teaspoon-sized mounds of filling at 5cm intervals, fold the pasta over, press out air pockets, and cut into individual ravioli; dust with flour and rest on a tray.

4. 4

   4. Fry the sage leaves in olive oil over medium-high heat for 30–60 seconds until crisp and translucent; drain on paper towel and set aside.

5. 5

   5. Cook the ravioli in well-salted boiling water for 2–3 minutes until they float and the edges are tender, then lift out with a slotted spoon.

6. 6

   6. In a wide pan, melt butter over medium heat, swirling until it turns golden and smells nutty; add the ravioli and toss to coat, then plate, scatter over the crispy sage, and finish with a generous grating of Parmesan.