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Export 13 ingredients for grocery delivery
Step 1
Scatter your pumpkin on a baking tray and drizzle with two teaspoons of olive oil. Season with salt and pepper and roast in a preheated oven (175C) for around 30 minutes, or until tender and slightly browned.
Step 2
In a large frying pan, heat a glug of oil, add your shallot and garlic and gently sauté. Add in the butter, allowing it to melt, before tossing in the thyme. Leave a few minutes on low heat, enabling the flavours to delicately infuse.
Step 3
Once your pumpkin and the shallot mixture are relatively cool, add them to the bowl of a food processor. Add your grated Italian hard cheese, along with a generous helping of freshly-grated nutmeg and salt and pepper to taste. Pulse the mixture to combine, ensuring everything is fully incorporated, but aiming to retain some texture in your filling - we find our pasta is best enjoyed a little rustic!
Step 4
Transfer to a large bowl, cover and refrigerate for an hour.
Step 5
Your filling is now complete! To form your delicious ravioli parcels, simply follow our homemade ravioli recipe here.
Step 6
Remove the butter from the fridge and allow it to come to room temperature on the counter.
Step 7
Chop the sage leaves and add to butter.
Step 8
Place the butter in a large pan and gently heat until it develops a deep brown hue, and a nutty flavour. By this point, your sage should be crisp and aromatic. Add salt and pepper to taste.
Step 9
Once cooked, transfer the pasta to the butter. Toss gently to coat.
Step 10
To finish, scatter a generous layer of Italian hard cheese atop your ravioli. Finish with a touch more cracked black pepper, perhaps even some toasted breadcrumbs, or nuts of your choice - either will add a great textural element to the dish. Serve and enjoy!
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