SABRINA BUTTERNUT AND PECAN NUTS RAVIOLI
Recipe for approximately 6 people makes about 100 Ravioli.
For a Ravioli fresh pasta
6 eggs
600 gr flour
Mix together and knead to make a nice “elastic” dough until smooth cut into circles normally I use the medium cookie cutter.
For the Filling
800 gr roasted butternut put through a mixer to make a mash like consistency.
100 gr good quality Parmesan cheese grated.
70 gr pecan nuts finely chopped
1/4 teaspoon ground nutmeg
Salt and some black pepper
Mix all ingredients together and place in fridge (I make it a day before so it releases all the flavours)
Take your pasta circle and place about 1/2teaspoon of filling and fold into half moons sealing the edges with a fork.
Place a large pot with boiling water add some salt when the water is boiling throw your Ravioli in for about 8mins must not cook to long once cooked drain the Ravioli.
Noisette Butter Sauce
200 gr butter in a pot, leave butter to turn a light brown colour.
Add about 8 leaves of sage to the butter until they are crispy take care not to over burn your butter. Add this over your Ravioli. Take 120 ml Fresh cream and throw it over your Ravioli putting them back on a low heat whilst the cream thicken.
Serve with lots of grated Parmesan cheese.
Source and photo: Sabrina Merli
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