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Pumpkin and Goats Cheese Ravioli with Spec and Sage Sauce

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Pasta, place flour in a bowl and make a well in the centre. Crack eggs and yolk into the well and mix gently with your fingertips until dough comes together.
  • Lightly flour a chopping board and transfer dough to board. Knead dough until smooth. Roll into a ball and cover with cling wrap. Set aside in fridge for 30 minutes.
  • For the Pumpkin and Goats Cheese Filling, spread diced pumpkin and garlic onto a baking tray and drizzle with olive oil. Roast until caramelised, about 20 minutes.
  • Remove from oven and transfer roasted pumpkin and garlic to a bowl. Add remaining ingredients and mash together with a fork until smooth and creamy. Season to taste and set aside.
  • For the Macadamia Crumb, place macadamias in a small frying pan over low heat. Stir occasionally until golden then remove from heat. Transfer toasted macadamias to a food processor with breadcrumbs and blitz to a coarse crumb. Place crumb mix back into the frypan over medium heat and fry until golden. Remove from heat and top with lemon zest, set aside.
  • For the Spec and Sage Sauce, melt butter in a frypan over medium heat. Add spec and fry, stirring occasionally until slightly caramelised but not crisp. Add sage leaves and cook until leaves are crisp. Set aside.
  • To finish the pasta, bring a large pot of salted water to the boil.
  • Prepare a bench by lightly dusting with flour.
  • Meanwhile, remove dough from fridge and divide into 4 portions. Roll 2 of the portions through the pasta machine to the thinnest setting to form 2 long sheets. Lay sheets on a lightly floured bench, place teaspoon amounts of the Pumpkin and Goats Cheese Filling along the pasta sheets, about 7cm apart. This should make two sheets of 8 ravioli.
  • Brush some water around each teaspoon of filling. Roll the remaining 2 portions of dough through the pasta machine into 2 long sheets and lay a second pasta sheet on top of the sheets of filling, pressing around each spoonful to seal.
  • Cut each ravioli with a 6cm round pastry cutter and ensure edges are completely sealed.
  • Add ravioli to boiling water in batches and cook until al dente, about 3 minutes. Remove from water and strain.
  • To serve, place ravioli into the centre of the bowl. Spoon some Spec and Sage Sauce on top and add a sprinkle of Macadamia Crumb. Finish with some shaved parmesan.

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