BUTTERNUT RAVIOLI WITH BROWN BUTTER

Prep time 40 mins Cooking time 2 hours, with rest time Serves 8

Grated pecorino cheese, to serve

FILLING

500g butternut, peeled and cut into chunks 2 tbsp cream or butter A handful of coriander ½ cup feta cheese, crumbled

PASTA

400g cake flour, plus extra 5 extra-large eggs A handful of coriander Olive oil, to drizzle

BROWN BUTTER

100g butter 100g walnuts A handful of sage, leaves picked

Preheat the oven to 180°C. Roast the butternut in a pan covered with a foil for 45 minutes. Blitz with cream or butter, season and stir in the coriander and feta. For the pasta, heap the flour on a clean surface. Make a well in the centre then add 4 eggs. Gently whisk with a fork, drawing in the flour. Knead on a flour-dusted surface until smooth.

Wrap in cling film. Rest for 30 minutes. Divide the dough into 4 portions. Flatten one slightly, cover the rest. Set the pasta machine on the widest setting and flour the machine and dough. Knead through the machine 4 times until a long strip forms. Continue feeding the dough, setting the machine a notch thinner until the second-last setting. Cover and repeat with the remaining dough. Whisk the last egg in a bowl. Lay a sheet of the pasta on a flour-dusted surface and brush with egg. Sprinkle coriander and cover with another sheet. Repeat with the other sheets, then roll them through the last setting of the pasta machine. Cut 5.5cm discs out of each sheet.

Top half of them with a teaspoon of filling in the centre, brush egg on the edges, cover with the remaining discs and seal the edges. Cover with cling film. Refrigerate for 30 minutes, then cook the ravioli in batches in boiling salted water for 5-8 minutes. Drain and drizzle with oil.

Melt the butter on medium heat until foaming. Add walnuts, stir for 3 minutes, then add sage and cook until crisp. Season and spoon the butter and pecorino over the ravioli to serve.