Pumpkin, fetta and sultana ravioli recipe

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Created by Recipes Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Lunch, Main

Pumpkin, fetta and sultana ravioli

Ingredients

250g jap pumpkin, peeled and cut into 1cm cubes
¼ cup (60ml) white wine
1½ tablespoons sultanas
1 quantity Fresh Pasta Dough See here
100g fetta, cut into small pieces
60g butter
8 sage leaves
½ cup (40g) freshly grated parmesan, to serve

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Preparation

1. Preheat oven to 200°C. Line a baking pan with baking paper. Place pumpkin in prepared pan and bake for 20 minutes, until soft. Cool and place in a bowl.

2. Meanwhile, simmer wine and sultanas in a small saucepan on low for 5 minutes. Drain wine and add sultanas to pumpkin. Set aside to cool completely.

3. Halve pasta dough. Roll out each half through a pasta machine or on a floured surface by hand, until about 2mm thick. Cut 7cm squares from each piece of dough. Knead trimmings together, re-roll and cut more squares.

4. Add fetta to pumpkin mixture and mix to combine. Spoon a little mixture in centre of half of pasta squares. Dampen edges with a little water and top with remaining pasta squares. Press edges together, using fingers or a fork, to seal. Arrange on a floured tray, so squares don’t touch each other.

5. Melt butter in a small saucepan on low heat. Add sage leaves and cook for 2 minutes, until butter is lightly browned and sage leaves are crisp. Meanwhile, cook ravioli in batches in a large saucepan of boiling, salted water for about 5 minutes, until just tender. Drain thoroughly and toss with sage butter. Serve immediately with parmesan.

If you enjoyed this Pumpkin, fetta and sultana ravioli recipe then browse more Italian recipes and our most popular hainanese chicken rice recipe.

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