Pumpkin & Feta Ravioli with Spec & Burnt Butter Sauce
I've always had a love affair with pasta, as a small child it was one of my favourite foods, my go-to at restaurants and still today my ultimate comfort food.
There is something about the tradition and ritual of kneading together a few basic ingredients, rolling the dough through a pasta machine and the inevitability of filling every inch of the kitchen with hanging, silky golden sheets.
This dish combines classic autumn flavours of pumpkin and sage with a rich burnt butter sauce and a zesty walnut crumb, perfect for a cool Sunday evening with a glass of Chianti Classico.
Pumpkin & Feta Ravioli with a Spec and Burnt Butter Sauce and Walnut Crumb
- 1 x Quantity Pasta Dough (Recipe Here)
- 300g Pumpkin
- 100g Feta or Goats Cheese
- 1/2 tsp Nutmeg
- 4 cloves Garlic
- 1 tsp Honey
- Olive Oil
- 50g Walnuts, crushed
- 50g Panko Breadcrumbs
- 1/2 Lemon, zested
Spec & Burnt Butter Sauce
- 100g Salted Butter
- 200g Spec, diced
- 1/2 cup Sage Leaves
- Parmesan to serve
1. For the Ravioli: Preheat your oven to 180⁰C or 356⁰F. Make your pasta dough and set aside.
2. Peel the pumpkin and dice into 1cm cubes. Spread onto a baking tray with the peeled garlic and plenty of olive oil. Season with salt and pepper. Roast in the oven until caramelized and cooked through, approximately 30 minutes, depending on your oven.
3. Allow the pumpkin to cool slightly and then mix with the remaining filling ingredients. Mash with a fork until combined and the filling is a smooth consistency. I like the filling to be a little chunky but for those who like it smoother, you can also use a stick blender for this step.
4. Roll out your pasta dough to a medium thickness, generally a 4 or 5 depending on your pasta machine and cut into your chosen ravioli shape (I went with a simple square), ensuring you have an even number to make pairs.
5. Dollop approx. 1 tsp of the pumpkin mixture onto half of the pasta cut outs, ensuring the mixture stays in the centre of each shape. Using a pastry brush or your finger, trace the edges of each ravioli piece with a small amount of water, enough to allow the second pasta shape to stick to it.
6. Carefully smooth the second pasta sheet over the mixture, pressing both sheets of dough together firmly and moulding it around the filling to ensure there are no trapped air bubbles (this can cause your ravioli to burst open when cooking). Set your pasta to one side whilst you make your sauce.
7. For the Crumb: Gently toast the walnuts and breadcrumbs in a fry pan until lightly golden. Stir through the lemon zest.
8. For the Sauce: Fry the spec until just golden brown (it will continue caramelising once you add the butter). Add the butter and let it melt, swirling the pan to toss and coat the speck. As it begins to brown, add the sage until crispy.
9. To Serve: Cook the ravioli in salted, boiling water until cooked al-dente (approx. 3 minutes). Pour over some of the burnt butter sauce, sprinkle over the walnut crumb and top with some shaved parmesan cheese.