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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.

Gazpacho


You'll need

100 gm country-style bread, crusts removed 6 (650gm) vine-ripened tomatoes, peeled 2 cloves of garlic, chopped Pinch each of sweet paprika and ground cumin 100 ml extra-virgin olive oil 1-2 tbsp sherry vinegar To serve: finely chopped Lebanese cucumber, Spanish onion and red capsicum

Method

  • 01
  • Soak bread in cold water for 2-3 minutes or until soft, then squeeze out water. Process squeezed bread, tomatoes, garlic and spices in a food processor until well combined. With motor running, add olive oil in a thin steady stream until well combined, then add vinegar. Transfer mixture to a bowl and whisk in ½-1 cup water to achieve desired consistency. Season to taste with sea salt and freshly ground black pepper, and a little extra sherry vinegar if desired. Cover and refrigerate until chilled, then divide among small bowls, top with a little chopped cucumber, onion and capsicum and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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