Chef Manu Chandra's

Pumpkin, Sage and Ricotta Ravioli

Ingredients
For the stuffing
1 small pumpkin, grated
4 sprigs sage, separated and minced
1 sprig rosemary, minced
1/2 tsp fennel seed, crushed and toasted
4 garlic cloves, thinly sliced
1 onion, minced
1/2 cup vegetable stock
salt and pepper to taste
nutmeg to taste
1/2  cup Ricotta
1/4 cup Parmesan
1 tsp butter

For the dough
1 egg
100 g flour
pinch of salt     

For the sauce
1 tbsp butter
1/2 cup walnuts
1 bunch fresh sage
2 tsp balsamic vinegar
2 tsp brandy        

For garnish
Parmesan tuiles

Method    
For the stuffing
SautÈ onion and garlic in 1 tsp butter till the garlic begins to take on a little colour and the onions are translucent. Add grated pumpkin, salt, pepper, fennel and nutmeg and keep stirring till the pumpkin begins to take on colour. Add a little stock and simmer till the water drains out and the pumpkin is cooked. Remove from heat and cool. Fold in the Parmesan and Ricotta and mash. Add rosemary and thyme. Pulse the mixture in a blender to get a smooth paste.

For the dough
Crack an egg into flour and add salt. Slowly start incorporating the flour into the egg with your fingers. Knead into a firm but smooth dough. Use a pasta machine to flatten the dough to a thin sheet.

For the ravioli
Cut 3-inch circles of the pasta sheet.
Make a small ball of the stuffing and place it on top of one pasta disc. Lightly brush the rims with water and place another disc on top of the mixture. Seal the ends well. Boil the ravioli for about a minute till they float atop. Remove and transfer to ice water to stop the cooking, then set aside.

For the sauce
Heat butter in a pan till it starts to bubble and slowly turns brown. FlambÈ with a little brandy and add the sage and chopped walnuts with a little water and balsamic vinegar. When the sauce has emulsified, add the cooled ravioli and let it heat all the way through. Take off from the heat, and arrange on a plate decorated with balsamic vinegar.
Garnish with  Parmesan tuile and toasted walnut. Serve at once.

Chefís tip: Parmesan tuile can also be made, by simple heating grated Parmesan in a non-stick pan, turning it and letting it turn brown. Take off the pan, shape it with your hands, and let it cool.