Roast Pumpkin, Goats Cheese and Sage Ravioli

Serves 2

Time 2 hours plus cooling and resting

Ingredients

For the Pasta

250g Tipo "00" Flour

Pinch of salt

1 tbsp olive oil

2 eggs

3 egg yolks

For the Filling

½ medium butternut pumpkin, peeled, seeded and cut into 2 cm cubes

2 tbsp olive oil

Good pinch of salt and pepper

¼ cup maple syrup

150g goat’s cheese

¼ cup freshly grated parmesan + extra for serving

1 egg

¼ tsp ground nutmeg

2 tbsp fresh sage, chopped

Other

150g unsalted butter

12 whole sage leaves

100g sliced prosciutto

Salt and pepper to taste

Method

Preheat oven to 200°C.

Place cubed pumpkin onto an oven tray. Drizzle with olive oil and maple syrup. Season with salt and pepper. Toss to coat. Roast in the oven for 30-40 minutes or until the pumpkin is soft. Remove and allow to cool.

In a food processor, add the pumpkin, goat's cheese, parmesan, egg, nutmeg and sage. Mix until smooth and set aside.

To make the pasta, combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides.

Bring together with your hands and knead to form a dough. If the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest.

Cut the dough into four pieces.

Using a pasta machine, starting on the thickest setting, run your pasta through the machine 2-3 times on each setting, gradually getting thinner until you reach setting number 5. You will have 4 long sheets of pasta.

Dust a clean work bench with flour and lay two sheets on the bench. Place a tablespoon measure of the filling in the middle, 10 cm apart, along the middle of the pasta sheet. Brush around the border of the pasta sheet with water to help pasta sheets stick together. Carefully lay another pasta sheet over the top, and using a round cutter the same size as the filling, gently press over the top of the filling to help seal the filling in. DO NOT cut right through.

Using a slightly larger cutter, repeat this step to cut out your ravioli. You will get around 20 individual ravioli.

Transfer the ravioli to a flour-dusted baking sheet.

Meanwhile, to prepare the other elements, in a frying pan over medium heat, add the prosciutto slices and cook on both sides until crispy. Remove to a plate lined with paper towel. In the same pan, over medium heat, add the butter and sage leaves and cook, stirring gently until the butter just begins to brown. This will take approx. 4 minutes. Careful not to overcook or the butter will burn. Set aside.

In a large pot of boiling, salted water, carefully transfer each ravioli and cook for 3-4 minutes depending on the thickness. Remove with a slotted spoon and divide between two serving dishes. Top with the brown butter sage sauce, crispy prosciutto and grated parmesan to serve.