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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.

Minute steak sandwich with red wine vinegar onions


You'll need

4 thin Scotch fillet steaks (120gm each) 80 ml (1/3 cup) olive oil 1 garlic clove, finely chopped 1 tbsp finely chopped thyme 1 Spanish onion, thinly sliced crossways 75 ml aged red wine vinegar 50 ml red wine 50 ml beef stock 8 thick sourdough bread slices To serve: aïoli, thickly sliced tomato and rocket leaves To serve: store-bought tomato relish (optional)

Method

  • 01
  • Place steaks in a non-reactive dish. Combine 50ml olive oil, garlic and thyme in a jug, season to taste and pour over steaks, turning to coat evenly, cover and set aside at room temperature.
  • 02
  • Meanwhile, heat remaining olive oil in a frying pan, add onion slices in a single layer and cook, turning once, until golden (3-4 minutes each side). Pour over vinegar, wine and stock, season to taste and simmer until liquid is reduced to a glaze and onion is tender (4-5 minutes). Set aside and keep warm.
  • 03
  • Heat a large frying pan over high heat, add steaks and cook until brown and medium-rare (1 minute each side), remove from heat, season to taste and keep warm.
  • 04
  • Toast sourdough until light golden, spread four slices with aïoli, top with steak, tomato, rocket and red wine vinegar onions. Sandwich with remaining slices and serve immediately with tomato relish, if desired.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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