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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.

Roast apricots with apricot fool


You'll need

110 gm (½ cup) golden caster sugar 11 apricots, halved and stones removed 180 ml (¾ cup) dessert wine 1 lemon, juice and zested rind only 6 sprigs thyme 300 ml thickened cream, lightly whipped to soft peaks To serve: flaked almonds, roasted

Method

  • 01
  • Preheat oven to 190C. Scatter sugar over the base of a roasting tray large enough to hold apricots snugly. Place apricots cut-side down over sugar, press firmly to coat with sugar, then turn over. Drizzle dessert wine and lemon juice over and around apricots, scatter with lemon rind and thyme and roast for 25 minutes or until apricots are just cooked. Cool completely.
  • 02
  • Process 4 roasted apricot halves and 2 tbsp roasting juices in a food processor until smooth. Fold through whipped cream to form a ripple.
  • 03
  • To serve, divide apricots and roasting juices among bowls, serve with apricot fool and scatter with almonds.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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