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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

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Pauline Kwong's pavlova


You'll need

4 eggwhites 330 gm (1½ cup) caster sugar 1½ tsp white vinegar 1½ tsp vanilla essence 300 ml thickened cream 500 gm strawberries, hulled and sliced To Serve: icing sugar

Method

  • 01
  • Preheat oven to 180C. Using an electric mixer, beat eggwhites and a pinch of sea salt until soft peaks form, then, with the motor running, gradually add caster sugar and beat until sugar is incorporated, then add vinegar and vanilla and beat until combined.
  • 02
  • Spoon onto a baking paper-lined oven tray and form into a 22cm round. Reduce oven to 150C and bake for 1½ hours. Turn off oven and, leaving door ajar, stand pavlova in oven for at least 2 hours (but preferably overnight) to cool.
  • 03
  • In a large bowl, whisk cream until soft peaks form, spread over pavlova and scatter with strawberries. Dust with icing sugar and serve immediately.

"This Christmas Day staple is my mother's recipe." - Kylie Kwong


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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