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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.

Red mullet à la Grecque


You'll need

1 tbsp extra-virgin olive oil ½ Spanish onion, finely chopped ½ garlic clove, finely chopped 1 litre (4 cups) freshly squeezed, strained orange juice Pinch of saffron threads 2 carrots, sliced diagonally 200 gm turnips (about 3 small), finely chopped 20 red mullet fillets, bones removed (see note) To serve: shiso cress

Method

  • 01
  • Heat oil in a pan and cook onion and garlic over medium heat until softened (3-4 minutes). Add orange juice and saffron and bring to the boil. Add carrot and turnip, reduce heat to low and simmer until juice reduces slightly and vegetables are tender (10-15 minutes).
  • 02
  • Place mullet skin-side up in a lightly oiled deep-sided tray. Pour over orange juice mixture, season to taste, cool, then cover with plastic wrap and refrigerate until well chilled (2½-3 hours). Serve mullet and vegetables drizzled with marinade and scattered with shiso cress.
Note Red mullet is often sold as a whole fish. Ask your fishmonger to clean and fillet it for you. You may need to order it in advance.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

A white wine with bright aromatics and vibrant acidity, such as the 2006 Antonopoulos Adoli Ghis, which is a blend.

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