Pumpkin Ravioli with Sage Butter

Pumkin Ravioli with Sage Butter

This dish brings the comfort and warm hospitality from Northern Italy to the shores of Watamu. Each ravioli is like a care package from your family, filled with the blended flavours of sweetness, saltiness, herbs and butter.

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Pumkin Ravioli with Sage Butter

Course: First CourseCuisine: ItalianDifficulty: Difficult
Servings

4

servings
Prep time

50

minutes
Cooking time

5

minutes
Total time

55

minutes

This dish brings the comfort and warm hospitality from Northern Italy to the shores of Watamu. Each ravioli is like a care package from your family, filled with the blended flavours of sweetness, saltiness, herbs and butter.

Ingredients

  • 400g Fresh pasta dough

  • Filling
  • 100g Amaretti biscuits

  • 100g Grated Grana Padano

  • ½ Teaspoon Nutmeg

  • Salt

  • 600g Pumpkin

  • 30g Unsalted Butter

  • Zest of 1 Lemon

  • Sauce
  • 200g Unsalted Butter

  • A bundle of fresh sage

  • Egg Wash
  • 1 Egg

  • 1 tablespoon Water

Directions

  • We begin with the filling. Wash and clean the pumpkin. Peel the skin, remove all the seeds and ensure it’s dried thoroughly. Dice the flesh into 2cm cubes for quick cooking.
  • Melt the butter in medium-sized saucepan and place pumpkin cubes inside. Add a little water and cover with a lid to allow the pumpkin to be steamed. Stir constantly and cook over low heat until the pumpkin is soft. Use a fork to check if the pumpkin has been cooked through.
  • Remove pumpkin from heat and blend until a pulp.
  • Crush the Amaretti biscuits until a powder. It’s ok to have small chunks. Add to the pumpkin pulp.
  • Add salt, nutmeg, lemon zest and Grana Padano. Combine thoroughly and allow to rest until room temperature.
  • Take pasta dough and knead it briefly. Portion into two equal parts. Using a pasta machine, roll the dough into a long sheet with the thickness of 2mm.
  • Since you will be folding the pasta dough in half to cover the filling, like a book, ensure that you find the center of the sheet of dough. Fold it in half and cut a small notch on the top and bottom of the center fold. Open and place flat on wooden surface and lightly brush egg wash over the entire surface.
  • Place a small ball of filling about 5cm from each other on one side of the dough. You’ll be able to fit two rows of filling.
  • Fold over the other half of pasta dough to cover the filling and use your fingers to pat around each ball of filling to seal each ravioli.
  • Use a handheld cutter wheel to separate the ravioli. Use a fork to crimp the edges of each ravioli to help seal the layers. Press down with a fork all around the filling.
  • Bring a pot of salted water to a boil, and add ravioli into it. Boil until the ravioli floats, about 5 to 6 minutes. Drain and serve onto a plate.
  • For the sauce, melt butter in a pan over medium heat. Add fresh sage leaves and allow to fry for a couple of minutes to allow the aromas to permeate the butter. Once the sage is crisp on the edges, pour over ravioli and grate some Grana Padano on top.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.