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Pumpkin Ravioli with Thyme Butter and Pecans

Recipe

Serves: 4 | Prep time: 60 minutes | Cooking time: 15 minutes

Main | Italian

Ingredients

  • For the Ravioli
  • 200g Pumpkin, roasted, cooled and puréed
  • 2 Eggs
  • 400g Strong White Flour
  • 1 tsp Salt

For the filling

  • 100g Pumpkin, roasted, cooled and puréed
  • 225g Mascarpone
  • 120g Gouda, grated
  • 1 Egg Yolk, save the white for brushing

For the sauce

  • 120g Salted Butter
  • 5g Thyme leaves
  • 3 Garlic Cloves, crushed
  • 1 tbsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 40g Pecans, chopped
  • 20g Parmesan
  • 1/2 tsp Cracked Black Pepper  

Method

  1. Combine the pasta ingredients in a bowl and mix by hand until the dough forms a ball. This should be pliable but a little firm. Cover and let this rest for 10-15 minutes.
  2. To make the filling, combine all the ingredients in a food processor until evenly mixed. Cut the pasta dough into two and roll out onto a floured surface into 2 even thin sheets, each around 38cm x 28cm. Using a teaspoon, place 24 small dollops of the filling on the bottom sheet of dough (4 rows of 6 dollops evenly spaced), leaving room for cutting between and around each dollop of filling. Brush around the filling with a little egg white and place the other sheet of pasta on top. Press the pasta together around the fillings using your fingers. Cut into ravioli squares using a pasta cutter and set aside, covered with baking paper.
  3. Melt half the butter in a large skillet or pan over a medium heat, add the thyme and cook until crispy and the butter begins to foam and brown. Transfer the herbs to a sheet of kitchen roll to drain.
  4. Keep the pan on the heat, turning it down a little, and add the rest of the butter, garlic, lemon zest and pecans. Cook, stirring frequently, until the butter is deep golden brown.
  5. In a large pot of water, cook the fresh ravioli until heated through. This should take 2-3 minutes. Drain the pasta carefully and add it to the skillet pan. Stir in the lemon juice, season with pepper and add the crispy thyme. Serve immediately, topped with grated Parmesan cheese.