Jap pumpkin and feta ravioli with burnt butter Recipe

Ingredients used:

  • Jap pumpkin 100gms
  • Greek Feta 60gms
  • Butter 100gms
  • Oil 50ml
  • Lime juice 5ml
  • Smoked Lava salt to taste
  • Pepper to taste
  • Fresh Sage or garnish
  • Multigrain Bread mix 250gm

Procedure

  1. For the Dough
  • Dice and peel the pumpkin.
  • Put it in an oven tray and season with oil, salt and a bit of pepper.
  • Let it roast at 180C for approx 20 mins.
  • When its cooked, make a paste of it in a blender.
  • Use the puree to make the dough.
  • Kneed the flour until at dough consistency.
  • Let the dough rest for a while.
  1. For filling and serving
  • Put water for boiling in a pot, and add 2 tbsp salt in it.
  • Flatten the dough and cut with round cutter.
  • Put Greek feta cheese in one of the round cut portion of the dough and then cove with the other, making sure that the sides are sealed by using a little water.
  • Once the water is boiling, cook the ravioli for 5 mins in it, remove and immediately put in to ice water to stop over cooking.
  • In a pan put the butter and let it brown. Once it get brown in colour, add a splash of lime juice and keep aside.
  • Fry the sage leaves in some oil.
  • Plate the ravioli, pour the burnt butter on top, and garnish with friend sage leaves.

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