HOW TO MAKE PUMPKIN RAVIOLI

PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER

INGREDIENTS:

1 small pumpkin, halved and seeded 2 tbs olive oil 1 tbs light brown sugar Sea salt and black pepper 1 egg ½ tsp freshly grated nutmeg, more as needed Semolina flour About 1.3kg fresh pasta sheets 2 tbs unsalted butter 10 fresh sage leaves, finely chopped 2 tbs crushed walnuts

2 tbs balsamic vinegar

METHOD

Heat oven to 200º C and line a rimmed baking sheet with parchment paper.

Place pumpkin on the pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper.

Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.

Scoop out the flesh of the pumpkin into the bowl of a food processor.

Add egg and nutmeg, and purée until smooth. Set aside ¼ cup pumpkin purée for the sauce. Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Cut with a ravioli stamp or sharp knife, and crimp to seal the individual raviolis. Bring a large pot of water to boil and season with 2 tablespoons salt.

Drop in the ravioli, a few at a time, and cook for 5 to 7 minutes.

Make the sauce to serve by heating 1 tablespoon butter in a medium skillet over medium-high heat, the reserved ¼ cup pumpkin filling, the sage leaves, walnuts, balsamic vinegar and a few grinds of nutmeg.

Cook until combined and sizzling. Spoon the sauce onto plates and top with the ravioli. | The New York Times