Pumpkin ravioli in a sage and butter sauce

RECIPE

The basic recipe for pasta dough can be found here. When making ravioli, you first create a beautiful sheet of pasta and then shape it to your liking! Using our “Ravioli like a pro” set, you have 3 great shapes to choose from!

Tip: Use as much pasta dough as you need, the rest can be frozen!

Tip: Ravioli cook in a few minutes, so be careful not to overcook them. You know they’re done 2 minutes after they start floating on the surface of the boiling water! About 4-5 minutes in total!

Pumpkin filling (feeds 4-5)
1 medium-sized pumpkin
100g of parmesan cheese
1/2 shallot
1 garlic clove
1 tsp of chilli
1 tsp of basil
2 dl of olive oil (use 1/2 for the sauce and the other 1/2 to coat the pumpkins before baking in the oven)
1/2 dl of potato flour
salt
pepper

Cut and remove the seeds from the pumpkin and place them on a baking sheet. Sprinkle with salt and pepper and a drizzle of olive oil. Place in a 190°C oven for about 35 minutes (depending on the size of the pumpkin, it may cook faster, so keep an eye on it and test with a fork to see if it is already soft). Once out of the oven, remove the peel and place the peeled pumpkin in a blender with all the other ingredients. Blend until you get a smooth and slightly thick consistency. The pumpkin filling should be thick/thin enough to squeeze out of the piping bag and for the filling to hold its shape. Finally, use your pumpkin filling to fill the ravioli into the shape you want, and be sure to brush a little water between the two pasta sheets to keep the ravioli intact.

Tip: Add more potato flour if it’s too loose, or olive oil if it’s too thick.

Sage and butter sauce
150g of butter
10 sage leaves

This is the easiest part of the recipe, as all you need to do is heat the butter in a pan and add the sage leaves before adding the cooked ravioli to this creamy sauce!

Tip: Grade some parmesan cheese on top as well as a bit of black pepper!