Pumpkin Ravioli With Brown Butter Sauce, Toasted Pecans, and Sage

by Esteban Gonzalez
  • for the pasta:
  • 3 cups flour
  • 6 eggs
  • for the filling:
  • 500g pumpkin
  • 2 cups canola or vegetable oil
  • 1/2 cup pecans, roasted
  • bunch of fresh sage
  • 9 tablespoons soft goat cheese
  • 4 blubs garlic
  • 1/2 cup bradcrumbs
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup Pecorino cheese, grated
  • salt and pepper
  • 1/2 cup butter
1. To make the pasta: sieve flour onto clean workspace and make a well in center of flour, then add 6 eggs to well. Lightly whisk eggs to break up yolks, then mix egg mixture into flour using your hands. 2. Knead for 5-10 minutes, then cut into 4 pieces and wrap each in plastic wrap and place dough in the refrigerator for 15-20 minutes or until chilled. 3. Using a pasta maker, roll out 8 sheets of pasta, working from thickest to thinnest, until you have silky sheets of dough. Dust sheets in flour to keep them from drying out and set aside. 4. To make filling: heat 2 cups of oil until almost smoking. Remove from heat and add sage leaves. Fry until crispy then place on kitchen towel to drain and set aside. 5. Cut Pumpkin into wedges and place on baking tray with 4 cloves garlic, then drizzle with olive oil, sprinkle with salt and pepper and scatter scatter fresh sage leaves on top. Roast until pumpkin is soft. Remove and set aside. 6. When pumpkin is cool, remove skin and place flesh in a food processor. Add roasted garlic, goat cheese, half the pecans, breadcrumbs, egg, grated Pecorino cheese, and salt and pepper to taste. Blend until smooth. 7. Take a sheet of pasta and brush with water. Place small teaspoons of the pumpkin puree at 4 inch intervals onto dampened pasta sheet and top with another sheet. Using the rim of a small glass, lightly press down around each filling mound to seal. Be careful not to cut through the pasta sheets, just create a seal. Using a pastry cutter, cut out each ravioli shape and dust with flour. 8. Boil a pot of water and add salt and olive oil. Add individual raviolis and cook for 6-8 minutes until pasta is al dente. 9. While pasta is cooking, place butter in a saucepan and heat until it turns a light nutty brown colour. 10. Plate 3-4 raviolis on each serving dish, add some pecans on top, a tablespoon of butter sauce, and scatter with a few of the pre-fried sage leaves. For more foodie revelations from down under, including slow roasted lamb pappardelle and buttermilk crêpes, visit What Katie Ate. Photograph: Katie Quinn Davies

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