Pumpkin ravioli with butter, fried sage leaves and garden flowers
Get the kids involved in cooking this season!
- Preheat the oven to 200C. Peel the pumpkin and cut into small chunks.
- Toss into a roasting pan with the garlic and toss with the oil. Roast the pumpkin for 20 minutes until very soft. Remove from the oven and allow to cool.
- Remove the skin from the roasted garlic. Purée the garlic and pumpkin with the salt and pepper in a food processor until smooth.
- Alternatively, use a stick blender.
- Dust the bench with a little flour so the wrappers do not stick, and lay out about 25 wrappers.
- Place a teaspoonful of the pumpkin mixture in the centre of each wrapper, wet the edges with a little water and press another wrapper down over the filling.
- Crimp the edges of the 2 wrappers with your fingers so they are completely sealed, encasing the pumpkin. Continue until all the pumpkin is used.
- To cook the ravioli, bring a large pan of salted water to a simmer and drop the ravioli in one by one.
- As they cook they will float to the surface (about 2 minutes). Drain well and place on a serving plate.
- To serve, heat the butter in a small frying pan. When it is starting to turn brown, drop the sage leaves in and allow to cook for about 30 seconds so they are crisp.
- Tip the butter and leaves over the ravioli and serve, decorated with carefully trimmed edible herb flowers.