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Pockets of goodness

From Unna Burch – aka the Forest Cantina.

Ravioli are little pockets of goodness, each one lovingly made by hand.

Unna is a cookbook author, self-taught home cook, self-taught stylist & photographer. Find her on instagram.

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

INGREDIENTS

  • 1 x pack of wonton skins

Roast pumpkin

  • 650g peeled and diced pumpkin
  • 3 cloves garlic, not peeled
  • 1 bunch thyme
  • 1 tsp runny honey
  • 35g butter
  • Drizzle of olive oil
  • Salt and pepper

For the rest of the filling

  • 200g ricotta
  • 200g grated parmesan
  • 1 small shallot, finely diced
  • Zest 1 lemon, finely grated
  • Pinch ground nutmeg
  • 1 bunch flat leaf parsley, chopped

To serve

  • Bunch sage, leaves picked
  • 100g butter
  • Parmesan shavings
  • 1 punnet micro greens
  • Flaky sea salt and pepper

METHOD

  1. Preheat oven to 220 ˚C fan bake.
  2. 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 cloves on.
  3. Bake for 20 minutes or until golden. Remove from oven. Discard thyme and remove garlic and set aside. Cool the pumpkin.
  4. 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.
  5. 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.
  6. 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.
  7. Bring a large pot of salted water to the boil. Cook about 9-10 ravioli at a time, for 4 mins.
  8. 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.
  9. 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.

Eat

This serves six as a main course, with salads or a side of greens, and garlic bread.

Drink

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.

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