These giant pumpkin ravioli make a fantastic vegetarian starter for 4 or a light main for 2.
- Preheat oven to 200C or 180C fan-forced. Line an oven tray with baking paper.
- Combine pumpkin, chopped sage, garlic and oil in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 20 minutes or until tender. Transfer to a large bowl. Coarsely mash with a fork and set aside to cool.
- Meanwhile, whisk 1 egg in a large jug and add enough water to make up to 90ml.
- Insert lasagne sheet pasta shaping disc to Philips Pasta & Noodle Maker. Open lid of appliance. Turn on appliance and select the pasta with egg function. Add flour and salt. Close lid. Press start and slowly pour egg mixture into opening on lid. Place a large bowl under appliance to catch pasta in 1 long sheet.
- Add goat’s cheese to pumpkin and coarsely mash to combine. Season with pepper.
- Using a 8cm cookie cutter, cut out 16 circles in the pasta sheet. Spoon pumpkin mixture onto centre of 8 circles of pasta. Whisk remaining egg in a small bowl. Brush egg over remaining 8 circles of pasta and place, brushed-side down, over filling to make 8 raviolo. Press edges together to enclose filling, pushing out any air bubbles. Use the tines of a fork to press firmly around edges to seal each raviolo.
- Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add ravioli. Bring back to the boil. Reduce heat and simmer for 8-9 minutes or until al dente. Drain.
- Meanwhile, melt butter in a large frying pan over high heat. When butter stops foaming, add whole sage leaves and reduce heat to medium. Cook for 3-4 minutes or until golden and sage is crisp. Drain leaves on paper towel. Divide raviolo between plates. Drizzle with burnt butter sauce and sprinkle over sage leaves. Season with pepper.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set