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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.

Paris mash


You'll need

1 kg even-sized Dutch cream, nicola or desiree potatoes, washed and unpeeled 125 ml (½ cup) milk 200 ml pouring cream 150 gm butter, at room temperature

Method

  • 01
  • Cook potatoes in a large saucepan of simmering salted water until tender, then drain. Using a tea towel to hold potatoes, peel while still warm, then pass, in batches, through a mouli or potato ricer into a large non-stick sauté pan.
  • 02
  • Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat.
  • 03
  • Stir potato over low heat, for 1 minute, add cream mixture and butter, in batches, beating with a wooden spoon until mash is smooth and fluffy, then season to taste with sea salt and freshly ground white pepper.
  • 04
  • Serve Paris mash immediately or cover closely with a round of baking paper to prevent a skin from forming and keep warm. To re-heat mash, add a little hot milk while beating constantly with a wooden spoon until heated through.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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