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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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Jacques Reymond: Sugar tart


You'll need

15 gm fresh yeast or 7gm dried yeast 350 gm plain flour, sifted 2 eggs 30 gm caster sugar 1 lemon, finely grated rind only 200 gm unsalted butter, softened To serve: pure icing sugar and blueberries (optional)   Sugar topping 150 gm cold unsalted butter, thinly sliced 50 gm caster sugar

Method

  • 01
  • Preheat oven to 210C. Combine yeast with 50ml lukewarm water and stand until foamy. Place flour in the bowl of an electric mixer fitted with a dough hook. Make a well in the centre, add eggs, sugar, lemon rind and a pinch of salt to well. Add butter a little at a time, mixing until combined, then add yeast mixture and mix until a ball forms (10-15 minutes). Dough shouldn't be sticky, so add a little more flour if necessary, then stand, covered, in a warm place until doubled in size (1 hour).
  • 02
  • Roll dough on a lightly floured surface to a 28cm-diameter circle and place on a baking-paper-lined oven tray. Fold over edges, pleating as you go, to form a 2cm border.
  • 03
  • For sugar topping, scatter butter slices in an even layer within pastry border, scatter over sugar in an even layer, bake until puffed and golden (15-20 minutes). Serve warm or at room temperature, dusted with icing sugar, scattered with blueberries.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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