Ravioli with pumpkin and mascarpone
For 8
1 recipe Fresh Pasta (see here)
semolina flour for dusting
Filling
about 1.5 kg (3.1/4 lb) pumpkin or squash, cooked (see here)
50 g (2 oz) unsalted butter
2 large garlic cloves, peeled and finely sliced
1 bunch fresh marjoram, leaves picked from the stalks
Maldon salt and freshly ground black pepper
500 g (18 oz) mascarpone cheese
500 g (18 oz) Parmesan, freshly grated
1/2 nutmeg, freshly grated
Sage butter
2 bunches fresh sage, leaves picked from the stalks
200 g (7 oz) unsalted butter, clarified
Cool the cooked pumpkin or squash, discard the skin and mash the flesh. In a heavy-bottomed saucepan, melt the butter and cook the garlic until golden. Add the marjoram and the mashed pumpkin, combine and taste for seasoning. When cool, stir in the mascarpone, Parmesan and nutmeg.
Make the ravioli as in the potato ravioli recipe. For the sage butter, heat the clarified butter in a small pan and, when hot, add the sage leaves for a second or two. Remove from the heat.
Cook the ravioli as in the potato ravioli recipe, then serve with the sage butter.