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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.

Rocket, fennel and parmesan salad


Serve this salad as an accompaniment to fish.

You'll need

2 tbsp white wine vinegar 80 ml (1/3 cup) extra-virgin olive oil 4 bulbs of fennel, thinly sliced lengthways on a mandolin or V-slicer 200 gm wild rocket 200 gm shaved Grana Padano

Method

  • 01
  • Place vinegar and 1 tbsp sea salt in serving bowl and, using a fork, mix to combine and dissolve salt then add olive oil, a little at a time, whisking to emulsify. Season to taste with freshly ground back pepper.
  • 02
  • Add fennel, rocket and Grana Padano, toss and serve immediately.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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