Name: Roasted Pumpkin, Sage and Goat’s Cheese Ravioli
Yield: Serves 4
Cuisine: Italian
Ingredients: 600 g peeled pumpkin, cut into large chunks; 150 g fresh goat’s cheese; 40 ml extra virgin olive oil; 800 g semi-waxy potatoes (desiree, dutch cream or spunta); 2 teaspoons sea salt; 50 g parmesan cheese, grated; rice flour, for dusting (optional); 350 g strong bread flour (00 grade); 1 head garlic; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ cup chopped sage leaves; 40 g parmesan cheese; 1 tablespoon sage leaves, finely shredded; 2 cloves garlic, minced; 12 sage leaves, deep-fried; 200 g unsalted butter, softened

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

These flavours and textures just sing together, and the colours always remind me of lazy autumn days in the Italian sunshine. The pasta dough is inspired by Marcella Hazan’s potato gnocchi. She insists that the addition of eggs gives a lighter result, and she’s absolutely right. The pasta dough deteriorates and becomes inflexible as it cools due to the starchiness of the potato, so you need to be organised and have the stuffing ready before you make the dough.