Tuesday, September 28, 2010

Recipe for Ravioli

Ravioli filled with Roast Pumpkin, Persian Fetta, Garlic and

Lemon Thyme, with a Sage Burnt Butter Sauce

Ingredients – serves 2:

¼ pkt fresh wonton sheets

100g butternut pumpkin

1 brown onion

¼ bunch fresh basil

¼ bunch fresh sage

¼ bunch lemon thyme

1 clove garlic

35g Persian fetta

75g grated parmesan cheese

100g butter

1 egg

olive oil

salt and pepper
1. Pre-heat oven to 200°C

2. Cut pumpkin into small pieces place on roasting tray, splash a bit of

olive oil and lemon thyme over it and roast until soft

3. Meanwhile, dice the onion and garlic finely

4. Fry onion, garlic in the pan on a low heat until soft, add pumpkin

5. Chop basil and add to mix (save some leaves for garnish)

6. Add fetta to the mix. Season to taste, take off heat

7. Put large pot of water on the boil

8. Brush outside edges of wonton wrappers with egg

9. Place filling in centre of each ravioli, and fold circle in half to form

pasta parcels, press edges together to seal, then trim edges

10. Cook ravioli in boiling water till

pasta is soft and rises to the surface. This should take about

two minutes

11. Grate parmesan with microplane while you wait

12. In a frying pan, melt butter and add chopped sage

13. Cook on medium heat until butter just begins to brown, and

sage leaves go crisp

14. Season to taste

15. Immerse cooked ravioli in sauce briefly to take up sauce

16. Plate the ravioli, and sprinkle with parmesan cheese and top

with saved basil leaves

17. Serve hot and immediately