Pumpkin Ravioli with Burnt Butter Sage Sauce

Preparation

1 hour

Resting

10 mins

Cooking

15 mins

Makes

3 serves

Low FODMAP serve

1 serve

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What you'll need

For the ravioli

Lo-Fo Pantry All Purpose/ Plain Flour

2 cups Lo-Fo Pantry All Purpose/ Plain Flour

eggs

4 eggs

oil

3 tablespoon olive oil

water

1-2 tablespoon water

For the filling

pumpkin

400g Japanese or Kent Pumpkin Only

cumin

1 teaspoon cumin

paprika

1 teaspoon paprika

nutmeg powder

¼ teaspoon nutmeg

salt and pepper

1 pinch salt and pepper

For the sauce

butter

200g butter

mint

¼ cup sage


Recommended product from Lo-Fo Pantry

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Lo-Fo Pantry Plain Flour

Process

Step 1

First prepare the pasta dough. In a large bowl or on a clean bench make a well in the centre of the flour and crack 3 eggs into it. Use a fork to whisk the eggs, gradually bringing in the flour into the eggs.

Step 2

Add in the oil. Once it becomes too hard with a fork, use your hands to bring the dough together. Add water 1 tbsp at a time if the dough is really stiff. It should be dry dough, so be careful not to make it too sticky.

Step 3

Knead it slightly to form a smooth ball. Cover and allow to rest for 30 mins – 2 hrs. Keep in mind it contains raw egg, so if resting for longer than 30 mins it is best to refrigerate.

Step 4

Meanwhile prepare the filling. Preheat the oven to 200C. Peel the pumpkin and cut it into 2 inch cubes. Bake in the oven for 20 mins or until soft. If short on time, you can steam the pumpkin in the microwave, but roasting it adds a lot of flavour.

Step 5

Use a fork or potato masher to mash the pumpkin and then add in the cumin, paprika, nutmeg, salt and pepper. Then mash until smooth. Set aside to cool completely.

Step 6

To shape the pasta cut off a small chunk of pasta dough and then feed it through a pasta machine, starting at the largest setting and gradually getting down to the thinnest setting.

Step 7

Lay out the pasta sheets on a lightly floured surface. Once all the pasta has been rolled out, whisk the remaining egg lightly. Spoon 1 tsp of pumpkin mixture out onto a pasta sheet about 3 inch apart, as many as will fit on your length of pasta. Brush the pasta around the pumpkin filling with the egg wash. Then carefully lay another sheet of pasta over the pumpkin filling to covering it.

Step 8

Use your clean hands to press the pasta down to seal the pumpkin filling. Then use a round scone cutter or a knife if you want square ravioli and cut out the pasta shapes, ensure the spoon of filling is in the centre.

Step 9

Finally use a fork to press down on the edges of your shapes to ensure the pasta is sealed. Leave to rest on a floured surface whilst you repeat with remaining pasta.

Step 10

When all pasta has been made heat a large pot with water and 1 tbsp salt and bring to the boil.

Step 11

In another fry pan melt the butter for the sauce, allow it to brown on high heat. Then reduce heat and add in the sage.

Step 12

Add the pasta 5-6 pieces at a time to the pot of water to cook. Cook for 2-3 mins or until they just begin to float. Use a slotted spoon to transfer the cooked pasta to the fry pan with the sauce. Repeat with remaining pasta.

Step 13

Once all pasta is cooked and in the sauce add in ¼ cup pasta water and carefully stir, then serve. Sprinkle with Parmesan cheese for some added flavour.

Recipe developed by Shelley Judge.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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