Pumpkin Ravioli with Creamy Sage Sauce

Autumn, Vegetarian | October 22, 2015 | By

The beta carotene king in classic mode

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This is an Italian classic except here I made a sauce using cream instead of just butter. Frying the sage leaves in butter is of course incredibly delicious but I quite like this version.  The flavours of sage and pumpkin suit each other well…there really isn’t much more to say except make sure you try this dish once.

Ingredients – for 4 servings

One quantity of fresh egg pasta

and some semolina for dusting and general non stickiness

For the sauce:

  • A handful of fresh sage leaves
  • 250ml heavy cream/ double cream /”smantana dulce”
  • 100ml white wine
  • 2 cloves garlic and half a white onion finely chopped

For the pumpkin filling:

  • Half a butternut squash roasted (roughly quarter and roast for 40 mins at 180C) – use the rest for soup
  • The other half of the onion – finely chopped
  • half a tsp nutmeg
  • a pinch of salt and pepper

How To

First make the pumpkin filling.Gently fry the onion until translucent and add the nutmeg, salt and pepper.  Now add the scooped out parts of the roast pumpkin flesh and mash with a fork. You can blend with a hand blender but the flesh should be soft enough to do this with a fork. Set aside.

Now on to the ravioli…really not as hard as they sound. You can make these ahead and refrigerate up to 3 days or even better freeze on trays before bagging them.  You dont need fancy equipment or a machine although I do love my little serrated wheel that I bought in Italy that cuts them.

I use my pasta making machine to make nice sheets. I put the pasta through 4 times ie not the absolute thinnest setting – I find this makes for tearless ravioli in all senses.  You can go old school and set to with the rolling pin – keep rolling using lots of semolina to keep things from sticking, although if the dough is nice and elastic it shouldn’t be sticking but be “just right”.  Once you have wide sheets strips you are ready to make small blobs of the pumpkin filling.

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If you want to be regimented you can cut your strips into neat rectangles. I tend to leave mine as they exit the pasta machine – curvy and irregular – a bit like you and me.

Now just brush around with a tiny bit of water and fold over the sheet envelope style. Press between each “blob” with your fingers first to seal the pasta. This makes the little pillows.  Now use a serrated cutter to make them look pretty and to cut them.  A regular knife of course will do.

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Lift them off with a spatula and put them on a tray already dusted with semolina

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If you are going to refrigerate them, i find its best to put a tea towel over them.

The Sauce

Gently fry the onion and garlic until translucent and add the salt and pepper and the sage leaves. Pour in the wine and cook until all is almost evaporated.  You want an “essence of wine” kind of taste and if you do not reduce the wine, the sauce may curdle. make sure the sage is cooked because raw sage unlike other herbs is really a bit too much.

Now add the cream until it bubbles. Turn down to a very low heat or switch it off and re-heat if you are going to use it later.

Bring the dish together:

Place a large pan of salted water on the boil.  Place a batch of ravioli in the water (its better to do in batches because as they only take three minutes to cook its better than having a great clump of ravioli all stuck together in your pan). As soon as they float to the surface they are done! You can place them on a tea towel on a hot dish to keep warm before you serve either in one big bowl or plated.

Finally warm your sauce up, pour over, and for extra pumpkin ness serve with chunks of roasted pumpkin too. It can do no harm.

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