Roasted Pumpkin Ravioli with Brown Butter & Sage (From Scratch) | What's for Dinner? | Coles

Place the flour and salt on a clean work surface.

Make a well in the centre and add the eggs, using a fork to whisk to combine.

Slowly incorporate the flour into the egg mixture until a dough is formed.

Knead the dough for five to seven minutes until smooth and elastic.

Cover the dough and set aside for 30 minutes to rest.

Preheat the oven to 200 degrees Celsius.

Place the pumpkin on a baking paper lined tray, pour over the oil, and toss to combine.

Bake the pumpkin for 30 minutes or until golden brown and tender.

Transfer the pumpkin to a heatproof bowl and allow it to cool.

Use a fork to mash the pumpkin until smooth.

Stir in the crushed biscuits, parmesan, lemon rind, and season with salt and pepper to make the filling.

Cut the dough into four portions and cover with a damp tea towel.

Secure the pasta machine to a clean work surface and set the rollers to the widest setting.

Shape one dough portion into a flat rectangle, dust with flour, and roll it through the machine.

Dust the dough lightly with more flour, fold the ends into the centre to make a smaller rectangle, and roll it through the machine again.

Repeat the folding and rolling six more times.

Reduce the roller setting by one notch and roll the dough through.

Continue reducing the setting and rolling until the dough is about two to three millimetres thick.

Place the pasta sheet on a clean work surface dusted with flour.

Place a heaped teaspoon of filling onto the centre of a pasta sheet, spacing them about four to five centimetres apart.

Place another pasta sheet over the filling and press around the filling to remove any air.

Cut the ravioli into even sized pieces using a pasta wheel, round pastry cutter, or knife.

Add butter to a large deep frying pan over medium heat and cook for two minutes until it melts and begins to foam.

Add sage leaves and cook for one to two minutes until crisp.

Add garlic and stir to combine.

Add ravioli to a large saucepan of boiling water for two minutes until they rise to the surface.

Use a slotted spoon to transfer the ravioli into the butter mixture and gently toss to coat.

Divide the ravioli among serving plates, drizzle with the butter sauce, season with pepper, and sprinkle with toasted pine nuts.

Equipment Needed

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