Ingredients
Pasta dough
1 kg semolina
250 gms eggs
100 ml water
Pumpkin ravioli filling
1 kg butternut squash, peeled and seeds removed
1 tsp salt
1 tsp white pepper
Pinch of thyme leaves
1 tbsp olive oil
1 tbsp butter
1 garlic clove
1 shallot, chopped finely
1 tbsp honey
1 tsp corn starch mixed with 1 tbsp of water
1 tsp pumpkin pie spice mix (Can be store bought or mix ground clove, cinnamon, nutmeg and ginger powder – ¼ tsp each)
Method
Making the pasta
1. Pulse flour, whole eggs and water in a food processor, until the dough comes together uniformly.
2. Turn out onto a lightly floured surface and knead to a smooth dough by hand. Making sure to incorporate air into the dough.
3. Wrap in plastic wrap and set aside in the chiller to rest for at least 1 hour.
Making the filling
1. Cut the butternut squash into large uniform chunks and combine with the salt, white pepper and 1 talespoon of olive oil.
2. Lay out on a flat tray and roast in the oven at 180°C for 20 to 25 minutes until tender and caramelised.
3. In a wide shallow saucepan, combine the remaining olive oil and the butter. To this, add the chopped shallots, garlic and thyme and sauté until aromatic and tender.
4. Add the baked squash and continue cooking for another 2 to 3 minutes until the squash starts to fall apart.
5. Transfer to a blender or food processor and blend until smooth.
6. Return to the saucepan and using a whisk, slowly add in the honey and cornstarch slurry.
7. Bring to a gentle simmer a keep mixing to avoid any lumps.
8. Keep cooking until a thick consistency is achieved, you don’t want it to be too runny or it will be too difficult to shape the raviolis.
9. Remove from the heat, adjust the seasoning as required and transfer to a shallow bowl and cover with wax paper or cling film.
10. Keep in chiller until it is cool.
Making the pumpkin ravioli
1. Divide the pasta dough into 4 pieces and working with one piece at a time, slightly flatten using a rolling pin then roll through a pasta machine starting on the widest setting, and sprinkling flour on it from time to time as necessary, if it gets sticky.
2. Continue rolling the dough, reducing the setting a notch each time until the dough is 3mm thick.
3. Cut out 8 cm rounds and place on a tray lined with baking paper and dusted with semolina.
4. Place pasta rounds in a row and spoon 1tsp of the filling in the center of each. You can also use a piping bag.
5. Brush the edges with egg wash, then fold in half and press outward towards the edges to seal, being careful to remove any air bubbles.
6. Refrigerate the ravioli until you want to use them.
Finishing and plating
1. Bring a large pot of salted water to a boil and add your raviolis. Cook ravioli in batches for 3 minutes or until al dente.
2. At the same time, begin melting some butter in a large shallow pan with a sprig of thyme until it starts foaming, nutty and brown. You have made brown butter.
3. Add 2 ladles of the pasta cooking water and swirl the pan to create an emulsified sauce.
4. Using a slotted spoon transfer the raviolis to the pan with your prepared brown butter sauce. Serve hot.
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