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Pumpkin and amaretti ravioli with sage beurre noisette
Fruit and vegetables
1.7kg/3lb 12oz
pumpkin
, peeled, seeds removed, cut into chunks
1 tsp
lemon juice
½
lemon
, juice only
200g/7oz
pumpkin
, peeled and cut into 1cm/½in dice
20 small
sage
leaves
Cooking ingredients
300g/11oz '00' pasta
flour
, plus extra for dusting
salt and freshly ground
black pepper
1 tbsp
olive oil
2 tbsp
olive oil
salt and freshly ground
black pepper
½ tsp
ground ginger
3 tbsp
pine nuts
vegetable oil
, for shallow frying
Biscuits, snacks and sweets
5
amaretti
biscuits, crushed
Dairy, eggs and chilled
3 free-range
eggs
110g/4oz unsalted
butter
110g/4oz
parmesan
(or vegetarian alternative), freshly grated, to serve
Other
1-2 tbsp olive oil
Back to recipe
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