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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.

Mushroom and taleggio on bruschetta


You'll need

600 gm mixed small mushrooms (such as chestnut, shitake, button), cleaned 1/4 cup thyme, coarsely chopped 2 cloves garlic, finely chopped 1/3 cup extra-virgin olive oil, plus extra for brushing 6 slices sourdough bread 6 (450gm) 1½ cm-thick slices of Taleggio

Method

  • 01
  • Place mushrooms in a roasting pan, scatter with 2 tbsp of thyme and all garlic, drizzle with olive oil, and season to taste with sea salt and freshly ground black pepper. Roast at 180C oven for 20 minutes or until tender.
  • 02
  • Brush sourdough with olive oil, place on a char-grill and cook for 2-3 minutes each side until charred. Place bread on an oven tray, top with Taleggio and place under a hot grill for 2-3 minutes or until cheese is melted. Transfer to plates and spoon over hot mushrooms and drizzle with pan juices, season to taste and scatter with remaining thyme leaves.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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