Roasted pumpkin ravioli with brown butter and sage
Ever wanted to make pasta from scratch? Our easy roasted pumpkin ravioli with brown butter recipe is your ticket to an irresistible homemade pasta dish. Give it a go this weekend, it’s well worth the effort.
Note: + cooling & 30 mins resting time
- 1 quantity basic pasta dough
- 100g butter, chopped
- 1 punnet sage leaves
- 2 garlic cloves, crushed
- 450g butternut pumpkin, peeled, coarsely chopped
- 2 tbs olive oil
- 1/4 cup (30g) crushed amaretti biscuits
- 1/2 cup (40g) finely grated parmesan
- 1 tsp finely grated lemon rind
To make pumpkin filling, preheat oven to 200°C and line a baking tray with baking paper. Toss the pumpkin and oil in a bowl and arrange on lined tray. Bake for 30 mins or until golden brown and tender. Transfer the pumpkin to a bowl to cool. Mash until smooth. Stir in the biscuit, parmesan and lemon rind. Season.
Roll out the pasta dough and fill with the pumpkin filling.
Add the butter to a large deep frying pan over medium heat. Cook for 2 mins or until the butter melts and begins to foam. Add the sage leaves and cook for 1-2 mins or until crisp. Add the garlic and stir to combine.
Meanwhile, cook the ravioli in a large saucepan of boiling water for 2 mins or until the ravioli rise to the surface and are al dente.
Use a slotted spoon to transfer the ravioli to the butter mixture and gently toss to coat. Divide among serving plates. Season with pepper to serve.
Serve with toasted pine nuts