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PAge heAder.....
RECIPES
CHEATS ROAST PUMPKIN AND
RICOTTA JUMBO RAVIOLI WITH A
SAGE BURNT BUTTER SAUCE
Serves 4–6
INGREDIENTS
650g butternut pumpkin
1 tablespoon olive oil
Sea salt and freshly ground pepper
1
⁄3 cup (80g) fresh ricotta
2 tablespoons (20g) grated fresh Parmesan
48 gow gee wrappers
100g good quality butter
12 sage leaves
METHOD
1. Preheat oven to 200°C. Line a tray with
baking paper.
2. Peel pumpkin and cut into 2cm cubes.
Place pumpkin onto baking tray and
drizzle with oil and season with salt
and pepper.
3. Bake in oven for 25 minutes or until
golden. Remove from oven and allow
to cool.
4. Assemble the food processing bowl
using the quad blade.
5. Place pumpkin, ricotta and Parmesan in
the processing bowl. Place lid on bowl.
6. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl if necessary.
7. Spoon a rounded teaspoonful of mixture
onto one gow gee wrapper. Brush edges
with a little water. Place another gow gee
wrapper onto and press the edges and
around the filling to seal. Place onto a
baking tray lined with baking paper and
repeat with remaining mixture
and wrappers.
8. Bring a large saucepan of water to the
boil over high heat.
9. To make burnt butter sauce, add butter
to pan and heat until butter begins to
foam. At this point, add the sage and
cook until butter has browned. Set aside.
10. Add one-quarter of the ravioli and cook
for 2–3 minutes or until just tender.
Use a slotted spoon to transfer to a
serving plate. Cover with foil to keep
warm. Repeat in 3 more batches, with
remaining ravioli.
Serve ravioli drizzled with butter and
top with sage.