This butternut pumpkin ravioli with hazelnut and sage is the perfect match to our Estate Hawkes Bay Chardonnay with it's delightful notes of peach, butter and toasted nuts.
Ingredients
Butternut Pumpkin Filling
- 2 cups butternut pumpkin, peeled and chopped into thumb-sized cubes
- ½ onion, chopped
- 3 cloves garlic, peeled and left whole
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tbsp brown sugar
- ¼ cup grated Grana Padano cheese (or parmesan cheese)
Pasta Dough
- 2 cups flour
- 4 eggs, whisked
- 1 tablespoon olive oil
Brown Butter Sauce
- 5 tablespoons unsalted butter
- ¼ cup roasted hazelnut, chopped
- 10 leaves fresh sage
- 1 lemon, juiced
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 220℃.
- Place the diced butternut pumpkin, chopped onion and whole garlic cloves on a baking tray, toss with olive oil until evenly coated and season with salt and pepper
- Bake for 30 minutes or until the pumpkin is golden brown and tender. Then set aside to cool
- While the pumpkin is cooling, make the pasta dough
- To make the pasta dough, place the flour on a clean table, make a hole in the middle and add the whisked eggs and olive oil. Fold until the dough comes together. Place the dough into a bowl and cover with plastic wrap, let it rest in the fridge for at least 30 minutes
- While the dough is chilling, add the cooled cooked pumpkin to the food processor along with the brown sugar and Grana Padano cheese. Pulse until smooth and set aside
- Take the ball of pasta dough from the fridge and cut in half. Roll each half into two wide thin sheets of pasta
- Lay one pasta sheet over an ice cube tray and press the dough down gently into each of the holes
- Fill each hole with a tablespoon of the pumpkin filling. Place the second pasta sheet on top and press down on all sides to form the ravioli. Flip the tray over to release the pasta and cut off any excess dough
- Separate each ravioli with a knife and coat with flour so they don’t stick
- To cook the ravioli, bring a pot of salted water to the boil. Gently place a few ravioli into the boiling water and cook for about 2-3 minutes or until they float. Scoop out the ravioli and set aside. Continue to cook in batches and drizzle olive oil on the cooked ravioli to make sure they don’t stick together
- To make the hazelnut brown butter sauce, add the butter, sage leaves, and hazelnuts to a pan on medium heat. Cook until the butter browns deeply, nuts are heated through and the sage is crispy
- Turn off the heat, add the lemon juice and season to taste
- Add the ravioli to the pan with the butter sauce and toss gently to coat
- Serve with grated Parmesan cheese and a little extra brown butter sauce
- Enjoy!