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tony53

  18 months ago

Sound Good
Closed

Pumpkin, ricotta and chilli ravioli with brown butter and sage

Give it a try Cold days this is a nice treat

Ingredients
250 g (8¾ oz/generous 2 cups) 00 flour
3 medium egg yolks
2 medium whole eggs
For the filling
1 large pumpkin (I like to use onion squash), peeled and cut into wedges
sea salt
2 dried chillies, crushed, or 1 scant teaspoon chilli flakes
6 tablespoons olive oil
zest of 1 lemon
250 g (9 oz) ricotta
80 g (3 oz) Parmesan, grated
1 x quantity pasta dough (see above)
semolina, for dusting
For the sauce
150 g (5¼ oz) butter
8–10 sage leaves
40 g (1½ oz) Parmesan, grated, plus extra to serve
Method
To make the pasta dough, mix the ingredients together, either by hand, with a spoon or in a mixer. Knead well (a good 10 minutes here) until you have a smooth, even dough. Wrap in cling film (plastic wrap) and leave to rest for a good 30 minutes.
Preheat the oven to 180ºC (350ºf))))
Reply

p7076186r

  18 months ago
I like only vegetables or with spinach and ricotta
0 comments

noravandoninck

  18 months ago
Not for me, I'm not very adventurous.
0 comments

Ashleypet

  18 months ago
It looks amazing I would try it
0 comments

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