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.
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 50 gm butter, chopped
- 1 garlic clove, crushed
- 600 gm peeled butternut pumpkin, diced
- 60 ml dry white wine
- 1 tsp thyme
- 4-5 fine gratings of nutmeg
- 60 gm parmesan or pecorino, finely grated, plus extra to serve
- For brushing: eggwash
Egg pasta dough
- 250 gm (1 cup) “00” flour
- 2 eggs
- 1 egg yolk
- 1 tsp extra-virgin olive oil
Sage brown butter
- 200 gm butter, chopped
- 1 cup (loosely packed) sage leaves
- 1For egg pasta dough, pulse flour and 1 tsp salt in a food processor to combine. Add eggs, yolk and olive oil, and process until dough comes together. Turn out onto a lightly floured surface and knead to a smooth dough, dusting with extra flour if a little sticky. Wrap in plastic wrap and set aside for 1 hour to rest.
- 2Sauté onion in oil and half the butter in a wide shallow saucepan over medium heat until onion is tender and starting to caramelise (10-15 minutes). Add garlic, stir until fragrant (1 minute), then remove mixture from pan and set aside. Add remaining butter and pumpkin to pan, and cook uncovered until just tender (8-10 minutes).
Add wine and 100ml water, and simmer, stirring occasionally, until liquid has evaporated and pumpkin is very tender (5-8 minutes). Add thyme and nutmeg, return onion and garlic to pan, then set aside to cool (30 minutes). Add parmesan, season to taste and stir to combine.
- 3Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings a notch each time, until dough 3mm thick. Cut out 8cm rounds and place on a tray lined with baking paper, separating each layer with a sheet of baking paper and covering with a damp tea towel until all the dough is rolled and cut.
- 4Working in batches, place pasta rounds in a row and spoon 1 tsp pumpkin filling onto the centre of each. Brush edges with eggwash, then place another round on top. Starting closely around filling, press outwards to seal completely, then trim to a 7cm round with cutter. Place on a tray lined with baking paper, separating each layer with more baking paper, and refrigerate.
- 5For sage butter, melt butter in a saucepan until foaming and nut brown (1-2 minutes). Add sage, remove from heat and stir gently until crisp (10 seconds). Transfer to a bowl.
- 6Cook ravioli in batches in a large saucepan of boiling salted water until al dente (2-4 minutes). Transfer with a slotted spoon to warm bowls. Drizzle with sage brown butter, scatter with parmesan or pecorino and serve immediately.
Drink Suggestion: Rich Italian white wine, such as falanghina. Drink suggestion by Max Allen