Ingredients
- Butternut or pumpkin 500g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste
- Garlic 1 clove
- Lemon 1
- Spinneysfood Ricotta 250g
- Spinneysfood Grated Parmigiano Reggiano 60g
- Ground nutmeg ½ tsp
- Egg yolk 1 large
- Fresh pasta 400g (see Basic Pasta Dough recipe)
- Hazelnuts 100g
- Spinneysfood Salted Butter 100g
- Fresh sage leaves A handful
- Spinneysfood Pure Maple Syrup 80ml
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pumpkin and hazelnut star ravioli with maple butter sauce
Italian 45 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- To make the filling, peel and slice the butternut into thin wedges and place on a large baking tray. Toss with the olive oil and season with salt and pepper. Roast in the oven for 20 minutes or until very tender.
- Meanwhile, mince the garlic and zest the lemon.
- Once the butternut is tender, set aside 6 small pieces for later and transfer the rest to a large bowl. Using a fork, roughly mash the butternut, leaving it chunky. Add the ricotta, Parmigiano Reggiano, garlic, lemon zest, nutmeg and egg yolk. Season generously with salt and pepper.
- To make the pasta, colour 50g of the fresh pasta with turmeric and set aside to rest. Roll out the rest of the pasta to make lasagne sheets. Roll out the yellow pasta to the thinnest setting and cut out stars. Using a little water, stick the stars to the pasta sheets. Using a rolling pin, gently roll over the star pasta to ensure the stars stick.
- To shape the ravioli, work with two sheets of pasta at a time. Drop 1 tablespoon of the filling into the centre of one pasta sheet. Brush the edges of the pasta around the filling with water. Top with the second pasta sheet and press down firmly around the filling to ensure there are no air bubbles and the edges are sealed well. Using a large 12cm cutter or glass, cut out the ravioli so the filling is in the centre. Repeat with the remaining pasta sheets so you have 6 large ravioli. Cover with a damp cloth and set aside.
- To make the sauce, heat a pan over a medium heat then add the hazelnuts and butter. Toast the nuts until fragrant and the butter is brown and nutty. Add the sage leaves and simmer until crisp. Add the maple syrup and swirl to combine.
- Bring a large pot of salted water to the boil and cook the pasta for 6-8 minutes until al dente – they will float when they are cooked. Drain and place each raviolo on a serving plate. 9 Serve the raviolo with the sauce, butternut wedges, hazelnuts and sage leaves.