Pumpkin and feta ravioli in butter and sage sauce

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Step 1

Drizzle the cut side of Pumpkin with olive oil, halepeano seasoning and salt. Roast until a nice brown colour forms.

Step 2

Make the pasta dough and roll out to a 7 on the pasta machine. Thin dough is important here because it doubles over of the ravioli shape.

Step 3

Remove the skin of the roasted pumpking (it should peel off easily after roasting). In a bowl, combine the Pumpkin, feta, lemon zest, Thyme and Nutmeg. Season to taste... then add the egg. Mix to combine well. Some chunks of feta is nice, but not too big.

Step 4

Deposit filling on pasta and top with another sheet to make the ravioli shape as desired.

Step 5

Brown the butter. Ensure to let it go past foaming, to a gold brown colour. Then at the last minute add the sage (just torn up a bit) and garlic...finely chopped or grated.

Step 6

Add wine and cook off for a bit until the alcohol taste is muted. Salt and pepper to taste... at this stage it'll likely taste a bit sour, this is good as the pine nuts, feta and Pumpkin will balance the flavours when combined.

Step 7

Toast pine nuts in a dry pan until golden brown. Remove half, and roughly grind with some salt. Return ground nuts back with the others and mix. This will ensure the flavour of the nuts stick to the pasta while keeping some crunch with the whole ones too

Step 8

Boil the ravioli for 3 minutes.

Step 9

Plate the ravioli. Spoon over the sauce and top with pine nut mixture.