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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.

Artichoke, celery heart and cracked olive salad


You'll need

3 globe artichokes 1 lemon, juice only 1 celery heart, shaved 8 Sicilian green olives, cracked, pitted 60 ml (¼ cup) extra-virgin olive oil 50 gm pecorino pepato, shaved To serve: lamb’s lettuce (see note)

Method

  • 01
  • Trim tops of artichokes by 2cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to 1cm and peel green exterior until you reach pale inner flesh. Peel outside of stem with a vegetable peeler to smooth, remove remaining green fibres, then remove inner hairy choke from heart with a melon-baller. Place lemon juice in a bowl, then shave artichoke into bowl on a mandolin. Toss to combine, stand for 10 minutes, drain.
  • 02
  • Add celery, olives and olive oil to artichoke, toss to combine, season to taste and serve scattered with pecorino and lamb’s lettuce.

Note Lamb's lettuce is available from select greengrocers. If unavailable, substitute another delicate green leaf.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Cold lager.

Featured in

Sep 2009

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