We have a glut of pumpkin. Last night I made this easy and tasty cheat’s ravioli using gow gees dumpling pastry.
This made about 18 ravioli which is enough for 3 people. The quantities are all very approximate!
2.5 to 3 cups of roast pumpkin
100gms of soft goat cheese
2 to 3 tbsp grated parmesan cheese
1/4 cup pine nuts
Salt and pepper
You can vary the pumpkin and cheese ratio to your taste.
Mix these together well. You can also add something else – some grated nutmeg or lemon zest or a pinch or paprika or a few chopped sage leaves.
Make the ravioli, of course. Seal the edges with a little water.
Melt 1/3 cup of butter in a saucepan with 12-15 sage leaves (you may need to make more than one batch). Cook on medium heat until the butter is starting to brown and the sage leaves are crispy. Pour the butter into a bowl so it doesn’t keep cooking. You can warm it later if needed.
Cook the ravioli in gently simmering water. It will only take a couple of minutes.
Serve with the burnt butter and sage leaves and some shaved parmesan.