I wish I could claim credit for this delectable dish. I took it off Taste.com.au, but I thought I would share the recipe with you all anyway, with my own added tips and advice. I've made this meal a couple of times, and the first few times were almost disastrous, so this way you can avoid the same mistakes as me!
INGREDIENTS
- 500g butternut pumpkin, peeled and chopped
- 1 tbsp olive oil
- 1/3 cup pine nuts
- 1 garlic clove, crushed
- 2 tsp ground cumin
- 1/4 cup parmesan, grated
- For the pasta: ration of 1 egg / 1 cup of flour
- 200g butter, chopped
- 1/4 cup fresh sage leaves
- 2 tbps fresh lemon juice
METHOD
1. Start off by making the dough for the pasta. In a bowl, place a mound of 1 cup of flour. Create a well in the centre, and add 1 egg. Use a fork to whisk the egg, gently adding in flour from the edges of the well. Once it's all mixed up, take it out of the bowl and onto a bench and use your hands to knead it until it becomes elastic. If you press the top of the dough and it springs back, then it's ready! Wrap the dough-ball with glad wrap and pop it in the fridge.
2. Steam the pumpkin until it gets soft enough to be able to mash with a fork. Once it's cooked, mash until smooth.
3. While it's steaming, heat the oil in a small frypan and fry the pine nuts. These cook really quickly, so stir them quickly and do not leave them unattended, or lest they shall burn! Add the garlic and cumin, stirring through until aromatic.
4. Add the pine nut mixture to the mashed pumpkin, and add in the parmesan cheese. Season with salt and pepper, to taste.
5. Take the pasta dough out of the fridge and using a pasta machine, roll it out into thin sheets. I normally take it to level "2" on my pasta machine - that way it's not too thin that it will break easily, but it won't get too thick when you add two sheets together.
NB: We have a ravioli maker - this is the best because it makes it really easy to make sure that all ravioli pieces are the same size, and it makes it really easy to not overfill the parcels. Whether you use a ravioli maker or do it free-hand, make sure you use plentyyy of flour on your workspace. This will stop the pasta sticking and make it easier to work with. Making sure all the parcels are the same size will ensure consistency when cooking.
6. Lay one sheet of pasta flat (if on a bench, or in the ravioli maker) and then spoon about a teaspoon of the pumpkin mixture into the centre. Lay another sheet of pasta over the top, and shape into ravioli parcels. Here is where using a ravioli maker comes in real handy - there is spiky edges that cut the ravioli into the perfect shapes when you use a rolling pin over it, and seals the ravioli into parcels.
If you're not using a ravioli maker, use a small glass that will leave a sufficient edge outside your filling. Add a line of water around the edges of the parcel, and use a fork to press the edges together.
7. Cook the ravioli in salted, boiling water for about 6 minutes on high heat to get al dente pasta. Remove with a slotted spoon.
8. At the same time, to make the sage butter sauce, melt the butter in a saucepan over medium heat. Once the butter is melted, add the sage, and continue to cook, stirring occasionally. You'll know when it's done because the sage will get really crispy, and the butter will be golden-brown. Remove from the heat and stir in the lemon juice.
9. Divide up the ravioli, and add about a tablespoon of the butter-sage sauce to each dish, with some of the crispy sage for texture.
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