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Pumpkin and amaretti ravioli with sage beurre noisette
Ingredients
- 300g/11oz '00' pasta flour, plus extra for dusting
- salt and freshly ground black pepper
- 3 free-range eggs
- 1 tbsp olive oil
- 1.7kg/3lb 12oz pumpkin, peeled, seeds removed, cut into chunks
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 5 amaretti biscuits, crushed
- 1 tsp lemon juice
- ½ tsp ground ginger
- 110g/4oz unsalted butter
- ½ lemon, juice only
- 1-2 tbsp olive oil
- 200g/7oz pumpkin, peeled and cut into 1cm/½in dice
- 3 tbsp pine nuts
- vegetable oil, for shallow frying
- 20 small sage leaves
- 110g/4oz parmesan (or vegetarian alternative), freshly grated, to serve
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