Ingredients: Serves 2-4 (starter or main)
For the Pasta
- 250 g of 00 flour
- 3 medium egg yolks
- 2 medium whole eggs
For the filling
- 1 large pumpkin, peeled and cut into wedges
- 2 dried chillies, crushed, or 1 scant teaspoon chilli flakes (optional)
- Pinch of salt
- 6 tbsp olive oil
- The zest of 1 lemon
- 250 g ricotta
- 80 g Parmesan, grated
- 1 x quantity pasta dough
- Semolina, for dusting
For the sauce:
- 150 g butter
- 8–10 sage leaves
- 40 g Parmesan, grated, plus extra to serve
- Preheat the oven to 180ºC.
- In a roasting tin, season the pumpkin well with a pinch of salt, chilli and olive oil then roast in the oven until soft and caramelised – about 40–50 minutes. Leave to cool completely. Meanwhile, make your pasta dough.
- To make the pasta dough, mix the ingredients together, either by hand, with a spoon, or in a mixer.
- Knead for at least 10 minutes, until you have a smooth, even dough.
- Wrap in cling film and leave to rest for a good 30 minutes.
- Mash the cooked pumpkin in a bowl with a fork and add the lemon zest, ricotta and Parmesan – taste for seasoning.
- Set aside to cool completely, either at room temperature or in the fridge.
- Cut the pasta dough in half, then, using a machine, roll the dough (adding flour when necessary) until it’s thin enough to just see your hand through, then lay out one strip on a floured surface.
- Take walnut-sized pieces of the filling and place in the centre of the pasta with 5 cm/2 in spaces between each.
- Dampen the pasta sheet with a pastry brush dipped in water and fold the top part of the sheet over the bottom, pressing down with your fingers to seal.
- Cut the ravioli and place on a tray well coated in semolina.
- Place in the fridge until service.
- When you are ready to good your pasta, get a large pot of salted boiling water on the go, as well as a shallow pan to make he sauce.
- Melt the butter over a medium heat, add the sage leaves and continue cooking it, letting it bubble away until it just begins to turn brown.
- As you melt the butter for the sauce, drop the ravioli into the salted boiling water and cook for 2–3 minutes, until they come to the surface.
- Once the butter for the sauce has begun to brown, add a ladle of the pasta cooking water and turn down the heat – stirring.
- Add the Parmesan to the sauce and stir over a low heat until an emulsion is formed.
- Remove the pasta from the water with a slotted spoon and place in the sauce.
- Serve with a little extra Parmesan and the lovely crispy sage leaves.