I don’t make pasta often as buying fresh pasta is so much quicker, but I do think it’s worth making your own for ravioli! This pumpkin and sage filling is deliciously sweet and the oat cream makes it decedent whilst still being dairy free. Sage is a fantastic herb to grow and use all year as it is so hardy.
500g pumpkin flesh (no skin or seeds)x
2 heaped tblsp chopped fresh sage leaves
1 tsp honey
Oil and sea salt and pepper
200ml oat cream
For the pasta
300g white bread flour
3 eggs plus extra egg white to seal the pasta
You will need a pasta rolling machine.
Preheat the oven to 160C.
To make the filling, chop the pumpkin into chunks and place in a baking tray with a good drizzle of olive oil and a sprinkle of sea salt. Add 1 tblsp of the sage leaves, roughly chopped. Bake for 50-60 minutes until the pumpkin is soft.
Blend the pumpkin with the honey and leave aside while you make the pasta. You can make the filling in advance and refrigerate for up to 3 days.
To make the pasta, put the flour and a generous pinch of fine sea salt into a large mixing bowl, make a well in the centre and break the eggs into it. Using a fork, gradually mix the flour into the eggs until fully combined.
Bring the dough into a ball and knead on a clean surface until it is very smooth and springy. Once your dough is very smooth and elastic, start to roll through the pasta machine, rolling through the widest setting and folding back on itself a few times before lowering the settings one roll at a time to the thinnest. When the pasta sheet gets quite large, it is often easier to cut into two and roll two sheets separately.
Lay the pasta onto a clean, smooth surface (you may want to dust lightly with flour but don’t overdo it or you will have floury pasta). Cut the pasta into squares or circles about 8cm wide, either using a pastry cutting wheel or a cookie cutter. You should have plenty of pasta to make 5 or 6 ravioli per person (40-50 pieces in total).
Place a small spoon of the filling into the centre of half of the pasta pieces. Brush a little egg white around the edge and cover with another piece of pasta. Gently press the edges together to seal the ravioli. Place the ravioli on a plate, with cling film or greaseproof paper between layers so they don’t stick together. Boil a large saucepan of water.
While you cook the pasta, in a separate small saucepan, gently heat the oat cream with the rest of the sage leaves and plenty of seasoning. Cook the pasta in the boiling water for about 3-4 minutes. You may need to do this in batches as you don’t want to overcrowd the pan.
Serve the pasta with the oat cream sauce. A few grilled mushrooms also make a nice addition.
Main, vegetarian, dairy free