2 quantities of pasta dough (recipe here)
1 medium sized butternut pumpkin, diced
2 cloves garlic, squished but still whole
Bunch of fresh sage (around 20 leaves) roughly chopped
50g good quality butter
A few torn sage leaves
Parmesan to serve
1. Pre-heat oven to 220 degrees Celsius. Place pumpkin and garlic cloves on tray, drizzle with olive oil and place in oven until cooked. Mash with a fork. Allow to cool.
2. Combine the filling ingredients in a bowl.
3. Roll out the pasta to make two sheets the same length.
4. Flour the bench and lay both sheets. Spoon consistent amounts of filling on one of the sheets at equal spaces apart.
5. With a pastry brush, brush a small amount of water around the filling – this will ensure the top sheet of pasta to sticks to the bottom sheet.
6. Gently lower the second sheet of pasta over the filling, being careful to stretch a little so the edges meet.
7. Squeeze out as many air pockets as you can.
8. Using a pasta cutter or knife, cut into ravioli & place on a plate ready for cooking.
9. At this point, if you want to freeze any, place the ravioli on a baking tray and into the freezer until just frozen. Then transfer into a snap lock bag.
10. Bring a large pot of water to the boil. Gently lower the ravioli into the water.
11. Meanwhile, in a large fry pan, melt butter and sage until butter is foaming.
12. The ravioli will only take a few minutes to cook. When they are ready, they will float to the surface. Using a slotted spoon, lift the ravioli out of the water and place into the butter sauce and gently move around the pan until all have been coated with the butter.
12. To serve, top with a generous amount of freshly grated parmesan and cracked pepper.