Handmade Pumpkin and Pine Nut Ravioli in Creamy Butter and Sage

(serves 4)

Another practice round after the pasta course i went on recently - fresh ravioli! I have to say it's a lot simpler than i previously thought and i am a little in love with my new ravioli cutter :) The most time-consuming part is preparing and cooling the filling, which is probably a lot easier to do the day before or on another occasion you are roasting vegetables already. Otherwise, the pasta part is actually really quick and easy and an opportunity to be creative with the shapes! 

Pumpkin and pine nuts is one of my favourite fillings, though we also tried beetroot and poppy seed (a Northern italy variation, influenced by the Austrians) which was quite delicious too!

Prep time: 50 min (filling and pasta prep) + 20-30 min (rolling, filling and cutting)
Cooking time: 20 min

Ingredients:
300g Tipo '00' flour (9.5g protein)
3 eggs, room temperature
1kg butternut pumpkin
150g grated parmesan
1 tsp ground nutmeg
salt and pepper
40g pine nuts, roasted
50g butter
150mL cream
8 sage leaves
2 cloves garlic
olive oil

Method:
1. Preheat the oven to 180˚C. 
2. De-seed the pumpkin and cut into large chunks. Dress with olive oil, salt and pepper and roast  for 30-40 minutes until soft.
3. Create a wide well with the flour and crack the eggs in the middle. Lightly beat the eggs until the yolks are combined, then slowly mix in the flour until it is a custar consistency. Fold in the rest of the flour.
4. Knead the dough for 5-6 minutes (follow the link for tips), then cover with glad wrap or a bowl and let it rest for 30 minutes.
NB. This allows the gluten to relax, and gives the soft texture of the pasta.
5. Mash the pumpkin with the parmesan, nutmeg and 3/4 of the pine nuts and season to taste. Cool.

6. Cut the dough into three. Flatten then roll out to approximately the width of the pasta machine, then roll through once on each level, until you reach level 7.
7. Cut the sheet in half, then place 1T of pumpkin mixture into the centre of the sheet approximately 2cm from the edge, then continue to place a dollop of mixture 2cm apart.
8. Fold the pasta sheet over and towards you until it covers just over the edge. Gently push and flatten the mixture slightly, then press down firmly on the pasta to remove the air between raviolis and around the mixture.
NB. Work from the closed side, leaving the flap closest to you unsealed to allow air to escape. When you've finished pressing the air out, press down firmly to seal the last edge.
9. Using the ravioli cutter (or just a knife if you don't have one), cut in between the ravioli (leaving 1cm each side) and across the top. Continue with the remaining dough. Dry on a cooling rack until the pasta is firm to touch (approx 1hr). 

NB. You can then freeze them or cook them. If you're cooking them straight away, you still want to give them time to dry otherwise they won't hold their shape (though if you are impatient, they are still delicious!)
10. To prepare the sauce, melt the butter and the cream together, add in 1 tsp of nutmeg and a few torn leaves of sage.
11. In a separate saucepan, fry up the remaining sage in butter, garlic and salt.
12. In a pot of boiling salted water, place the ravioli in and cook until al denté. 

13. Toss through with the sauce and serve with crispy sage on top. Sprinkle remaining pine nuts and parmesan on top.