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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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Chocolate baklava


You'll need

250 gm slivered almonds 150 ml honey (see note) 125 gm dark chocolate (72% cocoa solids), finely chopped 2 tsp ground cinnamon 6 sheets of filo pastry 50 ml clarified butter To serve: vanilla ice-cream   Greek coffee soil 260 gm ground almonds 150 gm caster sugar 70 gm plain flour 20 gm finely ground fresh coffee 100 gm unsalted butter, melted and cooled

Method

  • 01
  • For Greek coffee soil, preheat oven to 150C. Sift dry ingredients through a coarse sieve into a bowl, add butter and mix to combine. Roll between sheets of baking paper to 5mm thick, transfer to an oven tray and bake until dry (20-25 minutes). Cool, then crumble with your hands. Set aside.
  • 02
  • Increase oven to 200C. Combine almonds, honey, chocolate and cinnamon in a bowl, stir to combine and set aside.
  • 03
  • Lay one sheet of filo pastry on a clean work surface. Brush liberally with butter, fold in half to form a square and brush again with butter. Spread one sixth of almond mixture along edge closest to you, fold in sides to cover filling, then roll up tightly, placing seam-side down on a lightly greased oven tray. Repeat with remaining pastry, butter and filling. Bake until crisp and golden (5-6 minutes). Serve immediately scattered with coffee soil and vanilla ice-cream.
Note George prefers to use Attiki honey.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

1987 Domaine Argyros Vin Santo from Santorini, which has fig and date characters from 17 years in a barrel.

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