The filling is best made a day ahead
FILLING
Pre Heat the oven to 250C
Cover an oven tray with grease proof paper and place the Prosciutto on the tray including the Prosciutto for the grarnish.
Place in the oven for 10 minutes or unitl crisp.
Cut the pumpkin or sweet potato into even pieces leave the skin on about 125 grams each(just guess it)
Portion half the butter amongst each piece of pumpkin and wrap in foil.
Place in the oven and cook until tender about 60 to 90 minutes, they should be soft when pricked with a screwer.
Remove from the oven and allow to cool for 10 minutes.
Unwrap and remove flesh from skin, mash the flesh until smooth and/or pass through a potato ricer.
Crumble half the Prosciutto into pumpkin filling add the rest of the ingredients and mix well, taste and adjust seasoning.
Refridgerate until cool or overnight (will keep for 2 days in the fridge) covered.
You should have around 1 1/2 cups of mixture.
TO MAKE RAVIOLI
Hint is to keep unused wrappers under a damp tea towel so they don't dry out until needed.
Place 10 to 12 wonton wrappers on a very clean surface.
Using a teaspoon, place a good teaspoon full of mixture in the center of each wrapper.
Using a pastry brush and water or egg wash brush the four sides of the wrpper.
Place another wrapper over the top being careful to line up the corners.
Pick up the ravioli and hold with one corner pointing down, work with your first finger and thumb
up both sides of the ravioli glently pressing the two wrappers together to seal, making sure to
remove all the air as you go, otherwise the ravioli will burst when cooked.
Repeat for the remaining ravioli. Once complete either use a serrated pasta cutter to trim edges
or use a cookie cutter to make circle ravioli.
Place the ravioli on a tray and cover with a damp tea towel.
Repeat above until all ravioli are made.
You can freeze the ravioli immediately or store in the fridge under a damp tea towel for a couple of hours.
Be sure the ravioli don't touch or they will stick together an spoil.
BURNT SAGE BUTTER SAUCE
Bring a pot of water to the boil and blanch the sage leaves for 1 to 2 minutes.
Remove sage from boiling water and place in Iced water.
Strain and squeeze the leaves dry in paper towel.
Blend the sage leaves in a blender.
In a medium saucepan place 1 tablespoon of water and bring to the boil.
Reduce the heat and begin whisking in the chunks butter until emulisfied,
increase heat to medium and cook until butter mixture is a nutty brown colour, reduce the heat
add the blended sage leaves and keep warm.
GARNISH
Heat the canola oil in a skillet and add the sage leaves and cook until crisp and just starting to change colour.
Remove from the oil and dry on paper towel.
TO PLATE UP
Bring a large pot of salted water to the boil and add the ravioli.
Cook for 4 to 5 minutes unitl tender, they should start to float.
Drain the ravioli and place back in the pot.
Add the optional Lemon Juice to the Burnt Sage Butter sauce and pour over the ravioli.
Warm bowls in the oven.
Spoon 4 ravioli into the warm bowl (entree size use 6 to 8 for a main serving) including the Burnt Sage Butter Sauce.
Garnish with some of the remaining crumbled Prosciutto, feta and sage leaves.
Serve while hot.
For that added touch sprinkle some shaved Parmigiano-Reggiano cheese on top
or even add a Parmigiano Crisp.
Makes approx 50 ravioli which will give 6 main serves or 10-12 entrees.
Suggested Wine Bellarine Estate James' Paddock Chardonnay |
