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RECIPE
10 INGREDIENTS13 STEPS2HR 15MIN

Roasted Pumpkin Ravioli with Sage

4.0
1 Ratings

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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While I love a good pasta dish as much as the next person, ravioli holds a particularly special place in my heart (stomach?) – especially when I can fill the pockets with delicious seasonal produce.
2HR 15MIN
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1
Medium  Pumpkin
2-3 lbs (1-1.5kg)
or Butternut Squash
to taste
to taste
Salt and Pepper
1 cup
Ricotta Cheese
1 cup
Fresh Sage , finely chopped
plus extra whole leaves for the sauce
1/2 cup
3 cloves
Garlic , crushed
4
Eggs , beaten
3 cups
Type 00 Flour
plus extra for dusting
to taste

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Nutrition Per Serving

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CALORIES
969
FAT
40.5 g
PROTEIN
29.4 g
CARBS
134.9 g

Cooking Instructions

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Step 1
Preheat the oven to 390 degrees F (200 degrees C).
Step 2
Slice the Pumpkin (1) into sections, removing the peel and seeds. Arrange the slices on a lined baking sheet, drizzle with Olive Oil (to taste) and season with Salt and Pepper (to taste).
Step 3
Roast the pumpkin in the preheated oven for 30 to 40 minutes or until soft.
Step 4
Leave to cool slightly, transfer to a bowl and use a fork to roughly mash the pumpkin. Set aside while you make the pasta.
Step 5
Sift the Type 00 Flour (400 gram) and add a pinch of Salt. On a flat surface, turn out the flour and make a well in the center. Pour in the Egg (4) and, using a fork, work into the flour, eventually making a sticky dough
Step 6
Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour.
Step 7
Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8cm wide.
Step 8
Add the Fresh Sage (30 gram) and Ricotta Cheese (250 gram) to the cooled mashed pumpkin and stir to combine. Season to taste if required.
Step 9
Spoon the pumpkin mixture along the pasta sheet, working in 10ml (2 tsp) dollops spaced equidistantly to allow for an edge.
Step 10
Roll out the remaining pasta and gently drape over the pumpkin dollops, cupping your hand around each pocket to press out any air. Press down on the edges and cut around the filling, then seal the edges of the ravioli pockets with a brush of water.
Step 11
For the browned butter sauce, simply melt the Butter (125 gram) over medium heat, add in the Garlic (3 clove) to gently brown and finally add the extra fresh sage to crisp up. Keep the sauce warm until needed, taking care not to burn the garlic.
Step 12
Set a pot filled with salted water to boil. Once boiling, add a glug of Olive Oil (to taste) and cook the ravioli in batches until al dente, 2-3 minutes.
Step 13
Drain the ravioli. Plate the pasta in hot bowls, spoon over the sauce and add Parmesan Cheese (to taste) and a final drizzle of olive oil.

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Nutrition Per Serving
Calories
969
% Daily Value*
Fat
40.5 g
52%
Saturated Fat
21.7 g
108%
Trans Fat
0.2 g
--
Cholesterol
280.1 mg
93%
Carbohydrates
134.9 g
49%
Fiber
5.8 g
21%
Sugars
24.0 g
--
Protein
29.4 g
59%
Sodium
150.6 mg
7%
Vitamin D
1.1 µg
6%
Calcium
339.9 mg
26%
Iron
7.4 mg
41%
Potassium
2931.8 mg
62%
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