Yes, I can make my own pasta. Yes, the results are so much more rewarding than packet pasta. No, I don’t have time tonight…
So let’s be honest, I don’t want to labour over dinner after a long day at work, I want convenience where I can get it and I don’t want to sacrifice on quality. So for my cheat’s version of ravioli I use fresh store bought lasagne sheets – not frozen, not dried….fresh. Sourced from a local Italian grocer these beauties are the best way to cheat your way to a perfect ravioli without the labour intensive homemade version. Whilst I admit making pasta from scratch can be a very therapeutic and rewarding activity, there’s nothing wrong with skipping a step or two when modern-day convenience allows for it.
You can choose any filling you want really, but tonight I opted for a combination of roast pumpkin, ricotta and sage. I’ve never made this before, but with a pumpkin in my fridge, sage in my garden and ricotta easily sourced on the way home form work, my decision was already made for me.
There’s no need to get stressed about making something like this, its really quite simple. Start with a “can-do” attitude and follow it by taking out the hassle of making your own pasta and before you know it more than half the jobs done for you!
350g butternut pumpkin, roasted
1 Tbs olive oil
1/4 cup Parmesan cheese, finely grated
4 tsp fresh sage, finely chopped (and a few extra leaves for the sauce)
sea salt and pepper
1 egg, whisked for egg wash
1 packet of fresh lasagne sheets
- Roast your pumpkin (drizzled with olive oil) in the oven at 180°C until the pumpkin is soft and cooked through.
- Whilst pumpkin is in the oven, cut pasta sheets to suit. I made mine into small squares in order to make into triangle shaped ravioli.
- Blitz pumpkin in a blender or food processor until smooth.
- In a large bowl combine pumpkin, ricotta and chopped sage. Season with salt and pepper.
- Onto each cut square of pasta, place 1 – 2 teaspoons of filling and seal pasta sheet over into a triangle (or whatever other shape you prefer), a small dab of egg wash around the edges will help you make the pasta stick together if you are having difficulties. When closing the ravioli over, try to push out all the air from around your filling.
- Once all raviolis are finished bring a pot of salted water to the boil.
- To make the brown butter sauce, cook the butter in a small pan with a few sage leaves over a low heat until the butter is lightly brown and the sage leaves are crisp. This should take roughly 5 – 7 minutes. Keep a close watch so as your butter does not cook too far!
- When pot of water is boiling, gently lower ravioli into the water and cook for 3 – 4 minutes or until al dente. Drain and serve with your brown butter sauce. Grate Parmesan over the top and season lightly with pepper and salt if required.
Best enjoyed on a cold winter’s night with a glass of red and a good friend.