Alberto Occhipinti's Pumpkin Ravioli with Basil Pesto
Lovers of pasta will be delighted to hear Serafino Wines are opening a dedicated Pasta Room. In the meantime, indulge in the joy of pasta at home with this delicious recipe for Pumpkin Ravioli, courtesy of Alberto Occhipinti, Head Chef at Two-Hatted Serafino Restaurant.
- 400g of “00” type flour (or plain flour) 4 eggs
- 20g of extra virgin olive oil
- 1 pinch of fine salt
- 500g of pumpkin
- 75g of unsalted butter
- 150g of ricotta
- 2 tablespoon of chopped marjoram
- 50g of grated Parmigiano Reggiano
- 25g of extra virgin olive oil
- 1 teaspoon of ground nutmeg
- Salt and white pepper to taste
- 100g of basil leaves
- 30g of parsley leaves
- 50g of pine nuts
- 60g of grated Parmigiano Reggiano
- 300g of extra virgin olive oil
- 10g of salt
- 1 clove of garlic (peeled)
- 1 handful of ice cubes
- 100g of good quality unsalted butter
- Freshly grated Parmigiano Reggiano
- Sage leaves
- In a bowl mix all the ingredients of the ravioli dough together until combined. Transfer the dough on a flat surface and knead it for at least 5 minutes. Wrap the dough with some cling film and leave it at room temperature for about half an hour. After removing skin and seeds from the pumpkin, dice it into small cubes and place it onto an oven tray with some salt and butter. Bake the pumpkin in the oven at 180C for about 15 minutes or until soft.
- Blitz the roasted pumpkin and the rest of the ingredients of the pumpkin filling with a food blender, adding salt and white pepper at the end to taste. Transfer the mix into 2 or 3 piping bags. Keep the bags in the fridge until needed.
- For the pesto, put the pine nuts, the cheese, the oil, the garlic and half of the ice in a blender. Blitz for about a minute and then add the basil, the parsley, the salt and the rest of the ice. Blitz for another minute and adjust the seasonings if required. Transfer the pesto into a container with a lid and keep it in the fridge until needed.
- Using a rolling pin or a pasta machine, make a pasta sheet 8cm wide and 1.5mm thick.
- Using the piping bag, pipe a tablespoon worth of the ricotta filling 2cm apart over half of the pasta sheet. Fold the sheet over and press down to seal, making sure to push the air out. Cut into squares with a pastry wheel. Repeat with the remaining dough and filling.
- Bring a pot of salted water to boil and add the ravioli. Cook for 4 to 5 minutes. Delicately remove the ravioli using a slotted spoon and transfer them into a pan. Add enough pesto to coat the ravioli and add seasonings to taste.
- Transfer the ravioli onto serving plates and add the freshly grated Parmigiano Reggiano to your liking and the sage leaves.
- Place the butter into a small pot and place it on medium-high heat. Wait until the butter starts to foam and becoming golden brown, then immediately remove the pot from the heat and pour the butter onto the ravioli.
- Serve immediately and enjoy.