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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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Blood plum sauce


You'll need

1.3 kg blood plums, halved, stoned and coarsely chopped 2 onions, finely chopped ½ cup red wine vinegar 5 star anise 660 gm (3 cups, firmly packed) brown sugar

Method

  • 01
  • Place all ingredients, except sugar, and 1 cup water in a large saucepan, bring to the boil over high heat, reduce heat to medium and simmer for 15 minutes or until soft. Add sugar, simmer for another 10 minutes, then discard star anise.
  • 02
  • Process plum mixture in a food processor until puréed, then strain through a fine sieve into a clean saucepan. Cook over medium-high heat for 5 minutes or until slightly thickened. Pour hot sauce into warm sterilised bottles and seal immediately. Cool and store in a cool, dark place for at least 2 weeks before opening to allow flavours to develop. Unopened sauce will keep for up to 3 months.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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