You will need a pasta rolling machine. Roll the pasta as thin as you can.
Serves 4 For the filling
1kg pumpkin or butternut squash, peeled and sliced 300g ricotta 80g parmesan 4 amaretti biscuits Salt and black pepper A grating of nutmeg
For the pasta
400g 00 flour 4 eggs
For the sauce
10 sage leaves, finely chopped
1 Make the filling by roasting the pumpkin or squash until soft and ever so slightly caramelised. Mash with the ricotta, parmesan, crushed amaretti, salt, pepper and nutmeg
2 On a clean work surface, make a mountain of the flour, then make a wide central crater. Break the eggs into the crater, use a fork to whisk them and then start mixing the flour into the egg. Once half the flour is mixed in, use your hands to bring everything into a rough ball. Knead the dough using the ball of your hand, rotating as you go until the dough is smooth and soft as a baby’s bum – about 8 minutes but maybe more. Let the dough rest for 30 minutes under a bowl.
3 Cut the dough into 4 pieces. Set the pasta machine to the widest setting, pat one quarter into a flat patty and pass through the machine, twice, then lay on a floured board, rubbing the sheet with flour. Do the same with the other three quarters. Reduce the setting by one, and pass all four sheets through again. Repeat until you have passed all four sheets through all settings. You want sheets 10cm wide and a manageable length so cut them if necessary.
4 On a work surface dusted lightly with flour, lay out the pasta sheets. Using a teaspoon, put acorn-sized mounds of the filling mixture at 3½cm intervals until you have covered half of each strip of pasta. Fold the other half of the pasta sheet over to cover the heaps of filling and then firmly press your fingertips between and around the mounds to seal them. Cut the ravioli apart with a wheeled cutter, then put them on a clean tea towel or flour-dusted tray, making sure they don’t touch each other or they will stick.
5 To cook the ravioli, bring a large pan of water to the boil, add the salt, stir and then carefully drop the ravioli into the pan a few at a time. Depending on the thickness, ravioli takes anything from 4–6 minutes. Test for doneness by eye, pinching the edge of the pasta and tasting. Don’t leave it unattended.
6 While the pasta is cooking, melt the butter in a small saucepan or frying pan over a low heat. Increase the heat and add the sage leaves and allow to sizzle gently. Pour over the ravioli.
Cook’s tip The secret to these ravioli is rolling the pasta as thin as you can, and then easing the air from each pillow as you would from a hot water bottle.