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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.

Dietmar Sawyere: Caprioska


You'll need

8 limes, cut into wedges 30 gm caster sugar, or to taste 12 mint leaves, torn 250 ml vodka

Method

  • 01
  • Muddle limes with sugar in a large jug, add mint and vodka, stir well, add ice and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2011

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