Mains
Pumpkin Ravioli with Sage Butter
Prep 1h 0 mins. /Cook 35 mins.
serves 4
Easy
Pumpkin Ravioli with Sage Butter
Method
- Preheat oven to 200°C
- To make filling, place pumpkin in a roasting tin. Toss with oil and fennel seeds. Season.
- Roast for about 30 minutes or until tender and lightly caramelised. When cool enough to handle, scoop flesh away from skin into a bowl. Mash lightly and stir in remaining ingredients. Season. Set aside.
- To make pasta, process all ingredients for about 10 seconds or until mixture comes together to form a crumbly dough.
- Tip dough on to a work surface and knead for 10 minutes, until smooth and elastic. Wrap in cling film and leave to rest for 15 minutes.
- To make the ravioli, cut the pasta dough into quarters and, working with one piece at a time, roll out using a pasta machine starting on lowest setting, lightly dusting the dough with flour between rolls and increasing settings until dough is 2mm thick.
- Cut out 24 x 10cm squares. Place 3 teaspoons of filling in centre of half the squares. Brush edges with water and top with remaining squares to make 12 ravioli. Press firmly around each pile of filling with your fingers to push out any trapped air. Press or crimp edges to seal.
- To make sage butter, melt the butter in a large frying pan until foaming. Add sage and cook, swirling pan, until butter is golden brown. Remove from heat. Stir through lemon juice. Season.
- Cook ravioli in batches in a large saucepan of boiling salted water until tender. Drain.
- Serve ravioli with sage butter. Garnish with pine nuts.
More Tips
- Try making the horseradish sauce a day or two in advance to allow for a more intense flavour.
- For perfectly cooked meat, use a meat thermometer with the temperatures being 55-60°C for rare, 65-70°C for medium and 75°C for well done, as recommended by Australia’s Meat & Livestock Association.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Mains recipes
Dry roast chicken?
Avoid a dry chicken by stuffing some flavoured butter under the skin before roasting. Simply ease your fingers under the skin of the chicken breast to create a pocket (without breaking through) and fill it with softened flavoured butter. The butter bastes and flavours the chicken as it cooks leaving you with a moist and tender roast!