Pumpkin ravioli, pumpkin velouté, Vintage Welsh cheddar, toasted pumpkin seeds, crispy sage, pumpkin and sage oil. This recipe will serve 4-5, and you can freeze the pasta for up to a month.
400g of 00 flour
Pinch of salt
4 whole eggs
Tsp of olive oil
Pumpkin puree/ pumpkin veloute
1 medium sized pumpkin
200ml of double cream
200ml of vegetable stock
1 bunch Sage leaves
Toasted pumpkin seeds
Tsp of oil
Combine the flour and salt in a food processor, then blend with the eggs and oil to form a dough. Wrap in clingfilm and refrigerate for an hour.
Trim the pumpkin starting from the top, like peeling an orange. Put the pumpkin seeds to the side to roast later.
Pop into a roasting tray and tightly cover with foil and roast for 45min to an hour, until soft.
Now blitz the pumpkin in a food processor adding a little water if needed, be carful not to add too much water.
Now reserve half the pumpkin puree for the velouté and half for the ravioli filling.
For the velouté, put half the pumpkin puree in the food processor and add the vegetable stock and cream and blend, season with salt to finish and add a pinch of mixed spice. Keep warm until ready to serve.
For the ravioli, combine the pumpkin pure and vintage cheddar and season. Now roll out your pasta until you get to the thinnest setting, cut the pasta using a pastry cutter and fill with your puree, tightly seal the pasta and poach for six minutes.
To assemble pour your velouté into a bowl and add your ravioli, finish with deep fried sage and toasted pumpkin seeds.