Pump­kin ravi­oli with goat’s cheese and golden raisins

The New Zealand Herald - Bite - - Geoff Scott -

There are many vari­a­tions of ravi­oli with dif­fer­ent shapes and fill­ings. One of the most de­li­cious I ever tried was dur­ing the fa­mous white truf­fle fes­ti­val in a small vil­lage near Alba in the north of Italy. We were served three plump ravi­oli — one of potato puree, one of chest­nut and one of pump­kin. No guesses as to which was my favourite.

Serves 4

¾ cup golden raisins

¼ peeled, diced pump­kin

3 Tbsp olive oil

⅛ tsp nut­meg

Fresh egg pasta dough (recipe op­po­site page)

3 Tbsp but­ter

¼ cup picked sage leaves

½ cup soft goat’s cheese or goat’s feta

1 Heat oven to 160C. Pour 2 cups boil­ing wa­ter over raisins and al­low to soak. When plump and cool, drain and keep aside.

2 Toss pump­kin in olive oil, sea­son with salt then place in a roast­ing dish. Cover with foil and cook for 40 min­utes un­til soft. Al­low to cool then mash, mix­ing in nut­meg. Sea­son lightly with salt and pepper.

3 Un­wrap the pasta dough and flat­ten into a rec­tan­gle shape slightly thicker than the pasta ma­chine’s widest set­ting (num­ber 1). Dust lightly with flour and roll through ma­chine. Turn the dial to the next nar­row­est set­ting and roll again, gen­tly pulling with your hand as it feeds through. Don’t al­low it to bunch up and jam un­der the ma­chine. Con­tinue to roll dough through, dust­ing lightly with flour as you go — nar­row­ing the set­ting each time, un­til the de­sired thick­ness is reached. For ravi­oli it is best to get the pasta as thin as pos­si­ble, but this does make it harder to work with. Start off with rolling your dough to the third or sec­ond-nar­row­est set­ting and prac­tise mak­ing ravi­oli. Once you have mas­tered this, try rolling the next batch a lit­tle thin­ner.

4 Lightly dust the bench with flour, lay pasta sheet on top. Cut into 40cm lengths. Work with one sheet at a time, oth­er­wise the sheets will dry out too quickly and be too hard to form shapes (leave the rest un­der a clean dry tea towel). Pipe pump­kin on pasta at reg­u­lar in­ter­vals. Lightly brush the tini­est amount of wa­ter on to the pasta around the pump­kin to help seal. Care­fully fold pasta sheet over and use your fin­gers to press and seal the dough in squares around the pump­kin; try to elim­i­nate air pock­ets form­ing. Use a ravi­oli wheel to cut to shape, lift off and place on lightly floured tray lined with grease­proof paper.

5 To cook ravi­oli, use two large pots of boil­ing, gen­er­ously salted wa­ter. Add 2 tsp olive oil and gen­tly cook ravi­oli for 5-6 min­utes un­til they are al dente. Mean­while, in a large fry­ing pan, cook the but­ter on a medium heat un­til it starts to turn brown. Add sage leaves and drained raisins. Turn off heat. When ravi­oli are cooked, care­fully drain then add to the sauce in the fry­ing pan. Lightly toss ravi­oli in but­ter sauce then serve on hot plates or bowls.

6 Spoon raisins, sage leaves and but­ter sauce over ravi­oli and gar­nish with crum­bled goat’s cheese.

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