It’s pretty easy to make your own ravioli .
But I am not saying to actually make your own pasta. Yee gads non!
I like using wonton wrappers but you can use the lasagne sheets as an alternative.
Plus you can whip up this ravioli and then freeze for later.
Delicious !
Adulterated from Taste.
You need for 4 fashionista or 32 models:
1/2 small (about 750g) butternut pumpkin, peeled, seeded, cut into 3cm pieces
1/2 cup walnuts
100g ricotta, crumbled
1 egg, separated
Pinch of ground nutmeg
4 (180g) fresh lasagne sheets (see tip) or about 2 packets of wonton wrappers ( the lasagne ravioli are bigger than the wontons)
60g butter
1/3 cup sage leaves
1/4 cup grated parmesan
extra virgin olive oil spray
• Slip into a Celine denim jumpsuit.
• Pull on Adidas sneakers.
• Pour a wine or two. Inhale.
• Preheat oven to 200°C or 180°C fan.
• Ask George Cloooney to chop up and de-seed the pumpkin.
• Spread pumpkin over a lined tray. Moisterise with oil.
• Season with salt and pepper.
• Roast for 30 mins or until tender and golden. That’s the pumpkin not George Clooney.
• Let the pumpkin cool as you sock down another wine.
• Roast the walnuts on a tray for 4 mins or until toasted and brown as your Chloe heels.
• Cool, then chop walnuts into pieces as small as your Prada buckle.
• Mash the pumpkin in a bowl.
• Stir in the ricotta, egg yolk and nutmeg. Season.
• Lightly whisk egg white in a bowl.
• Cut each lasagne sheet into thirds crossways, then halve each piece crossways to make 24 pieces.
• Lay out 12 pieces on a clean work surface.
• Divide filling between the pieces, making a flat 4cm-wide pile in the centre of each. A bit like your stomach.
• Brush the edges with egg white. The edges of the ravioli not your stomach.
• Place remaining pasta/wonton on top to make a chic little ravioli.
• Press to seal.
• Bring a large deep frying pan of water to the boil over high heat.
• Cook the ravioli, in 3-4 batches, for 5-6 mins or until tender as an Hermes bag. Tip: They should float to the top when they are cooked.
• Use a slotted spoon to transfer the cooked ravioli onto a tray lined with baking paper and cover loosely with foil.
• Cook the butter in a frying pan over medium heat for 2 mins or until just starting to brown.
• Add the sage and cook for a further 30 secs or until the butter browns.
• Toss the ravioli onto a chic white platter.
• Drizzle with the butter mixture.
• Accessorise with walnuts and parmesan.
• Totes !
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