Pumpkin Masterclass - Pumpkin Ravioli, Pumpkin Soup and Tagliatelle with Pumpkin - James Martin Chef

Ingredients

• 250g 00 flour
• 250g semolina flour
• 5 eggs
• 200g pumpkin puree
• 25g amaretti biscuits, crushed
• 150g butter
• 1 lemon
• 1 pumpkin, diced
• 1l milk
• 50g butter
• Double cream, drizzle
• Pumpkin oil, drizzle
• Sage leaves, fried
• Pasta dough (leftover from above)
• Pumpkin (leftover from above)
• Olive oil
• To make the pasta, add the 00 flour and semolina flour to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for 30 mins in the fridge.
• Mix the pumpkin puree and biscuits together, season and mix again.
• To make the sauce, add the butter to a hot pan and heat until bubbling and turning brown. At this point squeeze the lemon into the butter and stir.
• Pop the ravioli into salted boiling water and cook for 1 min, then
• Pop the ravioli into bowls. Add a squeeze of lemon to the sauce. Spoon this over the pasta and serve.
• If you like, use some of the soup for a base when serving.
• Place the pumpkin, milk and butter in a pan and bring to the boil then simmer for 5 mins, then blitz until smooth.
• Spoon into bowls, then drizzle in the cream and oil and top with fried sage.
• Using some of the pasta dough from above put through a tagliatelle cutter on a pasta machine.
• Pan fry cubes of leftover pumpkin in olive oil until crisp.
• Plunge the pasta into boiling water for 30 secs, then add to the pumpkin.
• Spoon in some of the soup from above stir through all together.
• Grate over Parmesan and serve.