Kim’s Three Cheese Ravioli – staring the new-seasons pumpkin
From the first day The Zin House opened, pasta has been on the menu. And it’s often this kind of classic comfort dish that reflects quality the most. In the simplicity of crafting food from scratch, with ingredients guided entirely by the seasonal produce surrounding you, you are able to taste the care taken at every level.
From the creeping pumpkins keeping the garden producing well in the cool autumn days, to the ultimate egg-producing recycling machines that are chickens, this dish honours the produce in their best forms. Of course not everyone has the time to hand roll your own pasta, so for a quick version there is no shame in grabbing some fresh pasta sheets from the shop. Substitutions for similar ingredients you have on hand or in the garden are always encouraged to keep it convenient and seasonal.
Ingredients
- 50g Butter
- 1 tbsp Olive Oil
- 1 Medium-Sized Brown Onion, Finely Diced
- 2 Cloves Garlic, Finely Chopped
- A Sprig of Thyme
- 100g Fresh Curd Goat’s Cheese
- 100g Feta Cheese
- 100g Parmesan Cheese, Finely Grated
- 2 Eggs
- 1 tbsp Fresh Chives, Finely Chopped
- 1 tbsp Fresh Parsley, Finely Chopped
- 1 tsp Salt Flakes
- 1 tsp Freshly Ground Pepper
- Fresh Pasta Sheets (View our recipe here)
- 4 to 6 pieces Roast Pumpkin (View our recipe here)
For the Brown Butter Sauce
- 100g Butter
- Salt and Freshly Ground Pepper
- Large bunch of Fresh Sage, leaves picked from stems
- 100g Toasted Pine Nuts
Method
- To make the filling, melt butter and oil in a pan. Add the onion garlic and thyme, sauté gently for a couple of minutes until starting to caramelise. Allow to cool, then combine with goat’s cheese, feta, Parmesan, eggs, chives and salt and pepper.
- On a flat, lightly floured surface, lay out the rolled pasta sheets and use a round cutter (between 80mm and 90mm) to cut out the ravioli base.
- Using your fingers or a pastry brush, sparingly wet the edge of one half of the pasta circle with a little water. Place a teaspoon of filling in the centre and fold in half. Gently push the seam together to seal, pushing out any air around the filling.
- Set aside on a baking paper lined tray – do not let them overlap. At this stage the ravioli will keep well for a day or so, or freeze for use directly from the freezer.
- To make the sauce, heat the butter in a small saucepan over a moderate heat until it is melted and just starting to colour. Add the sage leaves and shake or stir to ensure they are covered by the butter. Remove from the heat when the leaves are crisp and before the butter burns. Using a slotted spoon, remove the sage leaves and place on paper towel. Put butter aside.
- Toast the pine nuts in small dry frying pan until they are lightly coloured, taking care not to burn.
- Cook the ravioli, not too many at a time, in gently boiling water until they rise to the surface. Remove with a slotted spoon and keep warm while the remaining ravioli is cooked.
- To serve, place the cooked ravioli on the base of a serving platter or plate. Top with pumpkin slices and sage leaves. Drizzle with the browned butter the sage was cooked in. Scatter with toasted pine nuts and black pepper.
A quick tip: your toppings don.t have to stop there! Add some crispy Prosciutto and Pangrattato (as pictured) for a little crunch.
