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41
Recipes continued
Pumpkin Ravioli with Oregano and Hazelnut
Pesto
Serves: 4-6
PESTO:
1 ½ cups fresh oregano
½ cup olive oil
½ cup fresh basil
½ cup grated parmesan cheese
¹⁄
³
cup toasted hazelnuts
2 cloves garlic
Salt and freshly ground black pepper, to taste
RAVIOLI:
1 recipe pumpkin pasta, rolled into Lasagne
sheets
1 kg butternut pumpkin, peeled, chopped
into large pieces
4 cloves garlic
2 tablespoons olive oil
80g butter
1 cup grated parmesan cheese
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh sage
1 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 egg, lightly beaten
4 sheets of rolled pasta to thickness number
8
Fresh sage, to garnish
1. Preheat oven to 200°C. Line a baking tray
with baking paper.
2. Pesto: In a food processor, process all
ingredients until a chunky paste. Season to
taste with salt and pepper. Set aside.
3. Ravioli: Place pumpkin and garlic on
prepared baking tray. Drizzle with olive
oil. Bake for 30-40 minutes or until
pumpkin is tender. Set aside to cool.
4. Melt butter in a small pan over medium-
high heat. Allow to foam and turn to a
light brown colour. Pour out of pan. Set
aside.
5. Place pumpkin in large bowl and mash
with fork until a chunky consistency. Add
browned butter, parmesan, oregano, sage
and nutmeg. Stir to combine. Season to
taste with salt and pepper.
6. Place 1 tablespoon of mixture over 2
sheets of pasta. Make sure to leave a
5cm gap between each tablespoon of
filling. Brush around each filling with
egg.
7. Gently place the two remaining pieces of
pasta on top of the filling. Gently press
around the filling, making sure to get rid
of all the excess air. Using a 4cm cutter
cut each piece of filling out of pasta
sheets.
8. Fill a large saucepan with water, bring to
the boil.
9. Place pasta in boiling water. Cook for 3-4
minutes or until just tender, drain.
10. Toss pasta through the oregano pesto.
Season to taste with salt and pepper.
Garnish with fresh sage, if desired. Serve.
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