Pumpkin Ravioli with Sage Butter and Orange Zest
Ingredients
For the dough
- 100g flour
- 100g durum wheat semolina
- 100ml water
- 1/2 tsp salt
- 1 tsp Olive oil
For the pumpkin filling
- 250g Hokkaido pumpkin
- 1 garlic clove
- 2 tbsp oil
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3 tbsp ground hazelnuts
- Zest of 1/2 orange
- Salt, pepper
For the sage butter
- 150g plant-based butter
- 4 handfuls fresh sage
For serving
- 4 handfuls lamb's lettuce
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- More orange zest
- Remaining baked pumpkin
- Remaining pumpkin puree
Preparation
Mix flour, semolina, and salt together.
Make a hole in the middle and add the water and oil into it.
Mix all together to form a smooth dough for about ten minutes.
Cover with a kitchen towel and let it rise for about 30 minutes at room temperature.
Preheat the oven to 200 degrees Celsius with two-sided heat.
Cut the pumpkin into small pieces.
Cut the garlic clove in half.
Place pumpkin and garlic on a baking tray, add oil, cinnamon, nutmeg, salt, and pepper.
Bake for twenty minutes, then let it cool down.
Puree 3/4 of the pumpkin until smooth, reserving the rest for serving.
Mix in hazelnuts and orange zest.
Roll out the dough on a floured surface.
Cut out circles using a glass.
Fill each dough circle with about 1 teaspoon of filling.
Close the edges of the circles with a fork to create pockets.
Repeat until all dough is used.
Cook the ravioli for about six minutes; they will rise to the top of the pot when done.
In a pan, heat up the plant-based butter until melted.
Add the sage to the butter.
Add the cooked ravioli to the butter along with a bit of the pasta water.
Sauté for a few minutes until the ravioli are slightly crispy.
For serving, place pumpkin puree in the middle of the plate.
Arrange the lamb's lettuce around it and drizzle with olive oil, maple syrup, and balsamic vinegar.
Decorate with pumpkin pieces and crispy sage.
Place the sautéed ravioli on top and finish with more orange zest.