Celebrate love with these charming, heart-shaped ravioli bursting with the comforting flavours of roasted pumpkin and aromatic sage. Perfect for an extra special homemade Valentine's Day meal.
Ingredients
375g Woolworths washed and ready to cook pumpkin cubes
5ml extra virgin olive oil cooking spray
1/4 cup walnuts, coarsely chopped
80g goats cheese
1 free range egg, separated
1/4 tsp nutmeg
300g egg wonton wrappers
100g unsalted butter
1 bunch sage, leaves picked
10g parmesan, finely grated
Directions
Step 1
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray and spray with oil. Roast for 30-35 minutes or until tender. Add walnuts in the last 5 minutes or until lightly toasted. Mash pumpkin with a fork, then transfer to a bowl and stand for 5 minutes to cool slightly. Stir in goats cheese, egg yolk and nutmeg. Season with freshly cracked black pepper.
Step 2
In a small bowl, lightly whisk egg white. To make ravioli, take one wonton wrapper, brush with egg white and top with another wonton, pressing down to secure. Repeat this step using 2 more wrappers. Spoon 1 tsp pumpkin mixture onto the centre of 1 wonton stack. Then top with second wonton stack, pressing down to release any air, and seal. Using a 6cm heart-shaped cookie cutter, cut out a heart from wonton. Transfer to a plate, cover loosely and repeat the process with remaining mixture, egg white and wonton wrappers.
Step 3
Bring a large saucepan of water to the boil. Cook pasta, in batches, for 45 seconds or until cooked and starting to float.
Step 4
Meanwhile, melt butter in a large frying pan over medium heat. Add sage and cook for 20 seconds or until sage is crispy. Using a slotted spoon, transfer sage to a plate lined with paper towel to drain. Continue to cook butter until it begins to bubble and brown. Stir in roasted walnuts.
Step 5
Using a slotted spoon, drain pasta and transfer to the pan with 2 tbs cooking water. Coat pasta with hot butter sauce. Stir in half of the sage and cook for 1 minute. Divide pasta mixture between bowls. Top with parmesan and remaining sage. Season with freshly cracked black pepper.