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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.

Pistachio and saffron cake with yoghurt glaze


You'll need

  Cake 220 gm soft butter 250 gm raw caster sugar 3 eggs 1 lemon rind, finely grated ½ tsp saffron threads moistened in 50ml warm milk 265 gm (1 cup) sheeps’ milk or thick natural yoghurt 125 gm pistachios, finely ground 100 gm plain flour 1 tsp baking powder To serve: pistachio slivers   Yoghurt glaze 55 gm sheeps’ milk yoghurt 2 tsp lemon juice 155 gm pure icing sugar

Method

  • 01
  • Preheat oven to 160C. Using an electric mixer, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well to combine, then add lemon rind, saffron and milk and beat to combine. Add yoghurt, pistachios, flour and baking powder and fold to combine. Spoon into a buttered and base-lined 28cm fluted tart pan and bake for 25-30 minutes or until golden and centre springs back when lightly pressed. Cool in pan for 10 minutes, then remove from pan and cool on a wire rack placed over a tray.
  • 02
  • Meanwhile for yoghurt glaze, combine yoghurt and lemon juice in a small bowl and mix until smooth, sieve over icing sugar and mix to combine, adding a little water if necessary to reach a drizzling consistency. Pour over cake while still warm, allowing to drip over sides. Scatter with pistachio slivers and serve warm or at room temperature.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Sweet moscatel.

Featured in

Oct 2007

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