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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.

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Asparagus and jamon


You'll need

10 asparagus spears, trimmed 10 thin slices jamon To serve: 2 tbsp olive oil, ½ tsp paprika

Method

  • 01
  • Bring a medium saucepan of salted water to the boil. Add asparagus and cook for 3 minu-tes or until tender. Drain and allow to cool. Wrap asparagus in jamon slices and transfer to serving platter. Season generously with sea salt and freshly ground black pepper. Drizzle with oil and sprinkle with paprika.

Wine to try
2009 La Linea Tempranillo Rosé, Adelaide Hills, A$21
The assortment of flavours presented here could cause a food and wine aficionado some grief. To the rescue comes this characterful rosé with its deep savoury flavours and crisp, dry finish. Winemaker Peter Leske holds the crushed tempranillo grapes on their skins for 24 hours to gain colour, flavour and sufficient tannins, so it will match the robust flavours of the Russian salad and salty/sweet meatiness of the asparagus and jamon.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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