Use the pasta guy dough (see basics) recipe. You will have enough for 4 serves of the ravioli, with maybe some extra dough you can roll out as pappardelle to dry.
This was a team effort last night. I was cooking a main and dessert for a lunch today and so Cass made the pumpkin filling, helped me to fill the ravioli, the sauce and the bread crumbs.
Pumpkin Filling (makes enough for ravioli for 4):
1 head of garlic. Bottom cut off.
400 g of pumpkin (QLD Blue, butternut – whatever is on sale). Cut into pieces. Remove skin.
50 g of parmesan. Grated.
1 tsp chilli flakes
1 tbsp fresh thyme
Salt + pepper
Place head of garlic and pumpkin on a roasting tray. Drizzle with the olive oil and sprinkle salt and pepper. Roast til caramelised.
Once cool enough to touch, squeeze the garlic so that the cloves pop out.
In bowl, place the garlic cloves, pumpkin, thyme, chilli flakes and parmesan. Use a fork to mash together. Add salt and pepper to taste.
To make the dough and for starting instructions to roll out follow the pasta guy recipe.
For rav I stop at 6. You want to be able to see through the dough.
Lay the pasta sheets out. Add small mounds of filling with a 3-4 cm space between each one. Brush a light amount of water around each one, lay an equal sized pasta sheet over the top. If you have wider pasta sheets, you should just be able to fold it over itself. (see pictures below – where I haven’t rolled the pasta out wide!). Use a knife to cut the individual ravioli. Press down the edges.
Good knob of butter
Slug of olive oil
Small pinch of salt
Heat butter and olive oil in a pan on a med-heat.
Grate as much crusty bread as you need.
Add salt and grated bread. Keep on a medium heat. Watch as can turn quickly.
Once done, spoon out onto the paper towel.
Sage and burnt butter sauce:
15-20 sage leaves
200 g salted butter
Handful of fresh parsley. Chopped.
Place butter in a pan on med-high.
Keep on med-high until the sauce starts to caramelise. The butter solids will brown at this point.
Add the pasta and turn to low.
Add pepper and parsley.
Serve with fried bread crumbs and parmesan on top.
If you are making for 2 you can snap freeze the remainder of the rav. Make sure the rav is coated well with flour. Place on a floured baking tray (make sure none touch each other) and leave in the freezer overnight. Then place in a snap lock back to keep in the freezer. Add the frozen rav straight in boiling water when you are ready to eat.