|pumpkin — peeled and cubed
|basic homemade pasta, made with 2 eggs and 200g “00” flour (or cake flour) — GROUPING
|eggs — extra-large, beaten
|parmesan cheese — or pecorino cheese, grated
|breadcrumbs — dried
|salt and freshly ground black pepper
|nutmeg — whole, freshly grated
|fennel — bulb
|parmesan cheese — grated
Steam the pumpkin until tender. Allow to cool and then place the pumpkin in a clean cloth and squeeze out as much liquid as you can.
Place the pumpkin into a bowl and mash with a fork. Add the eggs, Parmesan/pecorino, breadcrumbs and salt, pepper, as well as the nutmeg to taste. Mix until everything is combined.
Shave the fennel as thinly as possible. Place in a bowl, cover with cling wrap and keep in the fridge.
Roll the pasta dough out into an even number of long sheets and place on a lightly floured work surface. Put teaspoons of the pumpkin mixture on one of the pasta sheets at intervals of 2cm. Lay a second pasta sheet on top to cover the filling and press down all around to stick the pasta together. Cut the ravioli into squares with a serrated pasta wheel and set aside under a clean kitchen towel.
In a small saucepan melt the butter over a low heat until it turns a nutty brown and the milk fat separates. Add the sage leaves and fry until crisp. Remove the leaves and drain on some paper towel. Take the butter off the heat.
Bring a large pot of salted water to boil. Add the ravioli and cook for 5 minutes – they will float to the top as they cook. Scoop them out and place in a warmed serving plate.
Drizzle with the burnt butter and sage leaves. Sprinkle over the shaved fennel and the Parmesan/pecorino cheese.