Pumpkin Ravioli with Toasted Macadamia & Crispy Sage

Share on pinterest
Share on facebook

Description

Select from; Holidays and Entertaining, Family Fun, Quick and Easy, Rich and Indulgent, Health and Alternatives

Ingredients

Ingredients
  • Pasta
  • 1 1/3 cup flour + 3 tablespoons
  • 2 eggs, room temperature
  • 1 teaspoon salt
  • 1 tablespoon Olive Gold
Pumpkin Filling
  • 1 cup pumpkin, pureed
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • ¼ cup ricotta
  • Salt to taste
Cooking
  • Water
  • 1/2 teaspoon salt
  • 1 tablespoon Olive Gold
Topping
  • 2 tablespoons Olive Gold
  • 4 tablespoons butter, unsalted
  • 1/4 cup roasted macadamia nuts, roughly chopped
  • Large handful sage leaves
  • Grated Parmesan
  • Salt & Black Pepper

Directions

Pasta dough: Sift 1 1/3 cup flour into a bowl and make a well. Place the eggs, salt into the center and start to mix with a fork. Pour onto a floured surface and start to knead. Should the dough be too wet and sticky, sprinkle a little bit of the additional flour – up to about 3 tablespoons. Continue kneading for about 10-12 minutes until the dough is smooth, silky & elastic. Brush with olive oil, cover with cling film and allow to rest at room temperature for at least 30 minutes.
Filling: Combine all ingredients together and set aside, season salt to taste.
Ravioli: Once the dough has rested, roll out the fresh pasta into two thick rectangular sheets, around 1mm in thickness. Spoon about 1 tablespoon pumpkin mixture on one side and a second on the other, repeating till you have eight. Brush around the filling carefully with a little bit of water to help them seal and lift sheet and place on top. Gently press the dough down starting from the middle then to the sides as close as you can to the filling, getting rid of any air pockets that form and seal completely (the water will help). Cut in between each section to create individual raviolis and press down with a fork.
Cooking: Boil ravioli in batches making sure not to overcrowd the pot for 3 – 4 minutes. Drain and set aside.
Topping: Whilst ravioli is boiling, heat olive oil and butter over a medium high heat in a large pan. Add sage leaves and sauté till crispy. Once the ravioli is cooked, drain and spoon into the pan, basting with the oil and sage. To serve, plate ravioli and drizzle with heated butter mixture, top with chopped macadamia nuts, crispy sage and finish with grated parmesan, salt & black pepper.

Select one

25%
How would you describe your cooking skills?
Don't personalise my experience