Truffled Ricotta + Roasted Pumpkin Ravioli
Handmade ravioli with truffle, is there anything more decadent?
INGREDIENTS
1.5 hr Cooking Time, Serves 4
4 large eggs
2 1/2 cups flour (“00” flour, semolina flour, all-purpose flour — or a blend)
1 tablespoon olive oil
1 teaspoon fine sea salt
300g ricotta
1 tsp truffle oil
1 cup grated manchego
500g pumpkin, cubed
1/2 cup butter
1 tbsp lemon juice
1/4 cup fresh sage leaves
METHOD
Make a mound using the flour on your work surface, and make a large well in the centre. Add the eggs in the center of the well, as well as the salt and drizzle of olive oil.
Begin to gradually incorporate the flour into the egg mixture until a loose and shaggy dough forms. Using your hands or a dough hook in a stand mixer, knead the dough until smooth and elastic in texture. Wrap in cling wrap and rest in the fridge for an hour.
With the oven at 180 degrees, roast the cubed pumpkin with olive oil, salt and pepper. Cook for 30 minutes, or until cooked through.
In a food processor, blend the roasted pumpkin until smooth. Transfer to a bowl and mix the grated manchego, ricotta and truffle oil, until it becomes a smooth mixture. Place into piping bags, and set aside in the fridge while you roll out the pasta.
Once the pasta has rested, use a pasta roller to roll the pasta into long thin sheets. Lay the sheets along the work bench. Take the pumpkin/ricotta mixture out of the fridge, and pipe 10cm balls into the sheets leaving 10cm space between each ball.
Using your fingers, put a small amount of water to the pasta around the edges of the mixture, and then place another sheet of pasta on top. Ensuring there are no air bubbles, stick the pasta sheets together. Using a crimped cookie cutter, cutr out the ravioli, and set on a floured baking tray.
In a pot of boiling salted water, cook the ravioli for 6 - 7 minutes. Drain and set aside until you finish the brown butter sauce.
For the sauce:
In a small saucepan on medium-high heat, melt the butter until it starts to brown. Pull it off the heat and add the sage leaves and lemon juice.
Add the cooked ravioli to the brown butter sauce, and serve with extra grated manchego.
