• 6servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400 g '00' flour

  2. 01 pinches salt

  3. 3 whole eggs , plus

  4. 3 extra yolks

  5. milk , for sealing

  6. 2-6 tbsp ice cold water

  7. 350 g pumpkin or butternut squash

  8. 4 1/2 tbsp olive oil

  9. 60 g pine kernels

  10. 55 g parmesan , freshly grated

  11. 250 g ricotta cheese

  12. 150 g mascarpone

  13. 2 sprig thyme

  14. 1 egg yolk

  15. black pepper

  16. 200 ml vegetable stock

  17. 50 ml dry white wine

  18. 1 sprig of sage , chopped

  19. 60 g butter

  20. 1/2 clove garlic

  21. 01/2 lemon , grated zest only

  22. handful chives , chopped

  23. grated parmesan

Instructions Jump to Ingredients ↑

  1. First make the pasta. Put the flour and salt into a large bowl, make a well in the centre and add 2 of the whole eggs and the extra yolks, with 2 tablespoons of the iced water.

  2. Slowly start to mix the ingredients with your fingertips, adding more iced water when necessary until it becomes firm dough.

  3. Place the dough on a floured surface and knead for 2 minutes. Wrap in cling film and chill for at least 1 hour.

  4. While the dough in chilling, prepare the filling. Preheat the oven to 200°C/gas 6.

  5. Place the pumpkin wedges on a baking sheet, sprinkle with salt and freshly ground pepper, brush with 4 tablespoons of the olive oil and scatter over the thyme.

  6. Roast the pumpkin in the oven for 40 minutes, until tender. Remove from the oven, leaving it on, and allow to cool.

  7. Meanwhile, spread the pine nuts over a baking sheet and bake for 2 minutes, until just golden.

  8. Once the roast pumpkin is cool, scrape the flesh from the skin into a bowl.

  9. Grind the pine nuts with a rolling pin. With a fork, mash the ground pine nuts into the pumpkin pulp.

  10. . Add the ricotta, grated Parmesan, mascarpone, the remaining olive oil, egg yolk, lemon juice and salt and freshly ground pepper, mashing together well. Cover and chill for 30 minutes.

  11. . Take one-quarter of the dough and roll it out finely into a long strip about 10cm wide. Repeat with the remaining dough.

  12. . Using a teaspoon, place blobs of filling along one side of the strips of pasta, 2cm apart.

  13. . Brush around the edges of the pasta with a mixture of the remaining egg and a little milk, and fold the strips in half lengthways over the filling.

  14. . Push the edges down with your thumbs and cut into ravioli squares, making sure each is well sealed around the edges. Leave to rest.

  15. . Meanwhile bring 1.2 litres of salted water to the boil in a large saucepan and make the sauce.

  16. . Heat a large frying pan and add the wine, stock, sage, lemon zest and garlic. Bring to boil and reduce by half. Slowly add the butter, whisking continuously. Once all the butter has been blended in, remove from heat.

  17. . Add the ravioli to the boiling salted water and cook for 3 minutes, drain, then add the ravioli to the sauce and warm gently over a low heat.

  18. . Serve garnished with chives and a sprinkle of Parmesan.


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