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: 30 g (1 oz) fresh basil; 160 g (5¼ oz) unsalted butter or olive oil; 6 cloves garlic, halved; 4 eggs, lightly beaten; 1 teaspoon salt; 40 ml (1¼ fl oz) olive oil; 400 g (12¾ oz) plain flour; 30 ml (1 fl oz) thick (double) cream; pinch of nutmeg; 1 egg yolk; 3 tablespoons chopped fresh sage; 2 tablespoons chopped fresh basil; 400 g (12¾ oz) pumpkin or butternut squash; 30 ml (1 fl oz) olive oil; 75 g (2½ oz) Parma ham, finely chopped; 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 (

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

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Pumpkin ravioli with basil butter

Ingredients

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