A lovely pasta dish, cooked with homemade pasta, pumpkin and orange.
Ravioli with Pumpkin and Browned Sage Butter
For 4-6 servings
400 g of butternut pumpkin
3 cloves of garlic
1 teaspoon of grated orange zest
1 dl of finely grated parmesan cheese
salt and freshly ground black pepper
200 g of butter
1 sprig of sage leaf
Follow our homemade recipe
Warm up the oven to 225 degrees. Open up the pumpkin and dig out the seeds. Peel it with a potato peeler and cut the meat into cubes of about 2 x 2 centimeters in size. Put them on a papered baking tray with a little oil and toast for about 25 minutes.
Peel and chop the garlic and fry it lightly in oil, without it taking on color. Take out the pumpkin when it is completely soft and let it cool a little. Blend the pumpkin and garlic into a purée. Mix in the parmesan cheese and season it with salt and pepper.
Once you have prepared the pasta dough according to the basic recipe, cut it into circles using a round cutter or a glass, measuring about 6-8 centimeters in diameter. Place about one teaspoon of the filling that you prepared before in the center of the pasta circle, and top it with another circle of pasta.
Press the edges together with a fork, and let them rest on a floured towel while doing the rest. Soak the ravioli in a large pot of lightly salted water for about 4-5 minutes. Drain.
Brown the butter and put in the sage until it becomes crispy. Serve the ravioli with the butter and sage (sage butter is a delicious classic!). Let the peppermill go around the table.