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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.

Chocolate-malt meringues


You'll need

100 gm eggwhites (about 3 eggs) 100 gm caster sugar 100 gm pure icing sugar 15 gm malt powder 20 gm Dutch-process cocoa 150 gm milk chocolate, finely chopped

Method

  • 01
  • Using an electric mixer, whisk eggwhites until soft peaks form then, with motor running, add caster sugar in a thin steady stream and continue whisking until stiff peaks form and mixture is thick and glossy. Using a metal spoon, fold in icing sugar, malt powder and cocoa, then transfer mixture to a piping bag fitted with a 1cm-diameter plain tube.
  • 02
  • Preheat oven to 100C. Pipe thin 8cm diameter rounds of meringue mixture onto baking paper-lined oven tray and bake for 2 hours or until crisp but not coloured, turn off oven and cool completely.
  • 03
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water, dip edges of meringues in chocolate, shake to remove excess, then place on baking paper-lined oven trays and refrigerate. Meringues will keep for 3-4 days stored between layers of baking paper in an airtight container in the refrigerator.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

Featured in

Apr 2007

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