Name: Pumpkin Ravioli
Ingredients: ¼ teaspoon each nutmeg and cinnamon; 175 g/6 oz/1½ cups Parmesan, freshly grated seasoning to taste; 450 g/1 lb homemade pasta; 1.25 kg/2½ lb fresh pumpkin, seeded; 120 ml/4 oz/½ cup red wine, such as Gamay or Beaujolais; 6-8 tablespoons melted butter; 50 g/2 oz/½ cup almonds, toasted and ground; 25 g/1 oz/½ cup fresh breadcrumbs; 1 teaspoon dried sage, or7 fresh sage leaves, chopped

Preparation info

Difficulty
Easy

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

It is not difficult to make pasta, and the end result from this recipe is well worth the time involved. The filling consists of baked, puréed pumpkin combined with Parmesan, breadcrumbs and ground almonds simmered in red wine and sage. It’s the sage that makes this dish come alive. Serve the ravioli simply, heated through in melted butter and sprinkled with Parmesan.