little pockets of goodness, each one lovingly made by hand.
Most of the pasta I make is fast. A quick sauce tossed through some cooked dried pasta, a little cheese and some herbs. And there’s nothing wrong with that, food doesn’t have to be complicated, but when I have a little more time on my hands, I find joy in making things like ravioli.
I often describe my food as ‘weekday’ and ‘weekend’. I make easy food during the week, and at the weekend I indulge in food that ‘takes time.’ When making
ravioli, the part that takes the most time is making, resting and rolling your
homemade pasta. Skip this step and use wonton wrappers! Found in the freezer
section of an Asian supermarket, this is such an awesome little cheat as they
are the perfect thickness for ravioli. And they are incredibly cheap.
Roast pumpkin ravioli
1 x pack of wonton skins
650g peeled and diced pumpkin
3 cloves garlic, not peeled
1 bunch thyme
1 tsp runny honey
Drizzle of olive oil
Salt and pepper
For the rest of the filling
200g grated parmesan
1 small shallot, finely diced
Zest 1 lemon, finely grated
Pinch ground nutmeg
1 bunch flat leaf parsley, chopped
Bunch sage, leaves picked
1 punnet micro greens
Flaky sea salt and pepper
Preheat oven to 220 ˚C fan bake.
Line a baking tray with baking paper. Add the
pumpkin, single layer. Drizzle with olive oil and honey, dot over the butter,
season with salt and pepper, add the thyme on top, and place whole garlic
Bake for 20 minutes or until golden. Remove
from oven. Discard thyme and remove garlic and set aside. Cool the pumpkin.
When the pumpkin is cool put it in a large
mixing bowl and mash. Remove the garlic from its skins, finely mush it and add
it to the pumpkin. Add the cheeses, shallot, lemon zest, nutmeg and parsley to
the pumpkin and mix well. Taste and season with salt and pepper then set aside.
Lay out about 7 wonton wrappers at a time on a
lightly floured bench. One side has a powdery cornflour layer and this side
should be facing up. Take heaped teaspoon sized portions of the filling and
place in the centre of the wonton skin. Place another sheet on top (cornflour
side down) and join the two pieces together so there are no air bubbles. If you
lightly brush the edges around the filling with a small amount of water it will
help seal them.
To give your ravioli a nice shape, cut circles
with a cookie cutter or glass. I then pick up each ravioli and press together,
ensuring they are sealed well – otherwise water will get in when boiling and
the filling will come out.
Bring a large pot of salted water to the boil.
Cook about 9-10 ravioli at a time, for 4 mins.
While they’re cooking, heat butter in a small
frying pan. Once melted add sage leaves. Cook until the butter is slightly
brown and nutty smelling and the sage leaves are crispy. But do not burn.
Add ravioli to the centre of a plate and spoon
round some of the sage butter. Shave over some parmesan cheese, sprinkle over
flaky sea salt and pepper. Top with micro greens and eat immediately.
six as a main course, with salads or a side of greens, and garlic bread.
Our friends at Tohu have suggested their Manaaki Gisborne Chardonnay 2018 as a wine match.
This Chardonnay displays vibrant aromas of stonefruit and tropical fruits. Medium bodied and elegantly textured on the palate, this luscious wine is perfectly balanced with notes of juicy citrus, ripe summer peach and a harmonious touch of spicy French oak. The subtle hints of creamy butterscotch and toasted hazelnut will bring out the sweetness of the pumpkin. Plus, the luminous golden hue looks beautiful in the glass and will match the golden ravioli.