PAgeRECIPESheader.....
Cheats Roast Pumpkin and Ricotta jumbo ravioli with a Sage Burnt Butter Sauce
Serves
INGREDIENTS
650g butternut pumpkin
1 tablespoon olive oil
Sea salt and freshly ground pepper
1⁄3 cup (80g) fresh ricotta
2 tablespoons (20g) grated fresh Parmesan
48 gow gee wrappers
100g good quality butter
12 sage leaves
METHOD
1.Preheat oven to 200°C. Line a tray with baking paper.
2.Peel pumpkin and cut into 2cm cubes. Place pumpkin onto baking tray and drizzle with oil and season with salt and pepper.
3.Bake in oven for 25 minutes or until golden. Remove from oven and allow to cool.
4.Assemble the food processing bowl using the quad blade.
5.Place pumpkin, ricotta and Parmesan in the processing bowl. Place lid on bowl.
6.Attach the motor body; select speed
7.Spoon a rounded teaspoonful of mixture onto one gow gee wrapper. Brush edges with a little water. Place another gow gee wrapper onto and press the edges and around the filling to seal. Place onto a baking tray lined with baking paper and repeat with remaining mixture
and wrappers.
8.Bring a large saucepan of water to the boil over high heat.
9.To make burnt butter sauce, add butter to pan and heat until butter begins to foam. At this point, add the sage and cook until butter has browned. Set aside.
10.Add
Serve ravioli drizzled with butter and top with sage.
34