The pasta dish: Amaretti and pumpkin ravioli with sage butter

Makes 20

For the pasta dough

• 450g pumpkin flesh
• 1 tbsp olive oil
• 25g parmesan cheese
• 0.25 tsp ground ginger
• 1 pinch freshly grated nutmeg
• 3 amaretti
• 0 black pepper

For the butter

• 180g 00-flour
• 0.25 tsp salt
• 1 tbsp olive oil
• 2 medium eggs
• 3 medium egg yolks

• 75g unsalted butter
• 20 small sage leaves
• 1 tbsp lemon juice
• 0 Parmesan

Step 1
Preheat the oven to 180C/350F/gas mark 4.

Step 2
Put all the pasta dough ingredients into a food processor and blend until they come together into a ball.

Step 3
Alternatively, you can do this by hand by making a well in the middle of the flour and working the dough together to form a ball.

Step 4
Tip the dough out and knead for 5 minutes, until it is smooth and elastic.

Step 5
You want the surface of the dough to have a good sheen and not tear easily.

Step 6
Wrap the dough in clingfilm and rest it in the fridge for 20 minutes.

Step 7
Mix the pumpkin with the oil, salt and pepper, then roast for 20-30 minutes until tender.

Step 8
When cool enough to handle, mash the pumpkin with a fork in a bowl with the parmesan, spices, and crushed amaretti biscuits, plus salt and pepper to taste.

Step 9
Cut the pasta dough into thirds.

Step 10
Work with one piece at a time, leaving the rest wrapped and in the fridge.

Step 11
Roll out thinly, preferably using a pasta machine.

Step 12
Lightly dust the dough with flour between each roll.

Step 13
Start on the largest setting and finish on the thinnest.

Step 14
Place the pasta sheet on a lightly floured surface.

Step 15
Put 1 tsp of the filling at 8cm intervals along the bottom half of the sheet.

Step 16
Brush a little water around each pile of pumpkin filling.

Step 17
Fold over the top half of the dough.

Step 18
Work from one end, pressing firmly around each dollop of filling with your fingers to remove air bubbles and seal it inside.

Step 19
Trim the edges, then cut between the rows with a fluted pasta wheel, or a sharp knife.

Step 20
Line a baking tray with parchment and dust it with flour.

Step 21
Lay the ravioli on top, making sure they don’t touch.

Step 22
Put the tray in the fridge.

Step 23
Repeat with the rest of the dough.

Step 24
If you are not going to eat the ravioli that day, freeze immediately on greaseproof paper, making sure that they aren’t touching each other.

Step 25
These will cook well from frozen for 4-5 minutes in boiling water.

Step 26
Meanwhile, bring a large pot of salted water to the boil.

Step 27
Meanwhile, melt the butter in a frying pan until foaming, throw in the sage and fry for about 10 seconds.

Step 28
Remove the pan from the heat and add the lemon juice and some salt and pepper to taste.

Step 29
Cook the ravioli all at once in boiling water for 3 minutes.

Step 30
Drain.

Step 31
Divide between warmed plates.

Step 32
Pour the warm sage butter over the ravioli, with extra grated parmesan and serve.