Pumpkin Ravioli with Sage Butter

1. Clean the pumpkin, remove the skin and seeds. Dice it into cubes of 2×2 cm. Place the pumpkin with some olive oil and some of the pine nuts in a tray and season with salt and pepper. You can add some herbs, but I leave it very pure so that the sage butter can shine later on. Put the tray in a preheated oven at 200 degree C for about 20-30 minutes.

2. Now start making your pasta dough. Place the flour in a pile on your countertop. Make a little well and break your 4 eggs into it. Add a pinch of salt and a dash of oil and start kneeding. If you think the dough is too dry add some extra olive oil. First make sure it comes together and then keep kneeding for about 10 to 15 minutes to make the dough really supple. Then wrap in kitchen foil and leave to rest for an hour in the fridge.

3. The pumpkin should be ready by now so pull it out of the oven. Let it cool off completely then add 1 egg, the cheese and the cream and puree into a smooth paste. Season to taste with salt and pepper.

4. Remove the dough from the fridge and start rolling. The best way is to use a pasta machine, but it is possible to use a rolling pin. If you use a pasta machine, make sure you work your way through all the different thicknesses to make sure that your dough is nice and thin. Then lay your pasta sheet out on the countertop and use a spoon to place small amounts of the pumpkin filling on the pasta (a ravioli sized amount). Leave 2 cm between the filling dots. Then make the dough moist around the edges of the filling dots with some water so the top layer will stick easier. Now add the second layer of pasta. Press well around the filling to remove all the air. Then use a ravioli stamp or roller to cut the raviolis. A knife will do just as fine. Then leave to dry until you can see the edges changing colour.

5. Now start your sauce. Add the cream and the wine to a pan and bring to a boil. When it is boiling add the sage and keep stirring. Then add some flour to thicken the sauce (only if you want to). Season to taste with salt and pepper.

6. Boil the pasta for no more than 5 minutes. If the paste is a little thick you might need to cook it a little longer.

7. Serve in nice deep plates. Lay the raviolis in the plate, spoon over some sauce and sprinkle some pine nuts on top and add some crumbled feta cheese on top. If you don’t like feta cheese just use Parmesan!