Pumpkin ravioli with basil butter

Name: Pumpkin ravioli with basil butter
Prep time: 1 h 30 min
Cook time: 1 h 20 min
Total time: 2 h 50 min
Yield: Serves 6-8
Cuisine: Italy
Ingredients: 400 g (12¾ oz) pumpkin or butternut squash; 160 g (5¼ oz) unsalted butter or olive oil; 6 cloves garlic, halved; 1 teaspoon salt; 400 g (12¾ oz) plain flour; pinch of nutmeg; 4 eggs, lightly beaten; 40 ml (1¼ fl oz) olive oil; 30 ml (1 fl oz) olive oil; 75 g (2½ oz) Parma ham, finely chopped; 30 ml (1 fl oz) thick (double) cream; 30 g (1 oz) fresh basil; 1 egg yolk; 3 tablespoons chopped fresh sage; 2 tablespoons chopped fresh basil; 50 g (1¾ oz) Parmesan, freshly grated

Preparation info

Serves
6-8

Difficulty
Medium
Ready in
3 hr

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

The delicate flavour of the pumpkin and herb ravioli filling is perfectly complemented by the basil and garlic butter When making ravioli, it is important to try and roll the pasta as thinly as possible, while also making sure that it won’t tear when handled.

Ingredients

400 g (12¾ oz) pumpkin or butternut squash
30 ml (

Europe
Italy
Main course
Mediterranean
Pasta

Method

Preheat the oven to moderately hot 190°C (375°F/Gas 5). Place the pumpkin on a lightly oiled baking tray and brush with the olive oil. Bake for about 1 hou