Red Heart-Shaped Pumpkin Ravioli with Brown Butter Rosemary

METHOD

1. Step 1: Prepare the filling

   • 300 g pumpkin or butternut squash
   • 40 g parmesan, grated (1/3 cup)
   • 1/4 tsp (1 g) salt, adjust to taste
   • Black pepper
   • Pinch of nutmeg
   • Optional: 1–2 tbsp (10–20 g) breadcrumbs

   Heat oven to 200°C (400°F). Cut pumpkin into chunks, rub with oil, and roast 30–45 minutes until very soft. Mash pumpkin. If watery, cook in a pan 3–5 minutes to dry out. Mix pumpkin with parmesan, salt, pepper, and nutmeg. Add breadcrumbs if too soft. Chill until ready to use.

2. Step 2: Make the dough

   • 250 g all-purpose or “00” flour (2 cups)
   • Pinch of salt
   • 2 large eggs
   • 60–80 g beet purée (4–5 tbsp)
   • 1 tsp (5 ml) olive oil (optional)

   Mix flour and salt. Make a well, add eggs and beet purée (and olive oil if using). Mix until shaggy, then knead 8–10 minutes until smooth. Wrap and rest 30 minutes.

3. Step 3: Shape the ravioli

   Divide dough into 4 pieces. Roll each very thin (1 mm). Place 1 tsp filling mounds on one sheet, spaced 3–4 cm apart. Brush water around each mound. Lay second sheet on top. Press around filling to seal, removing air bubbles. Cut with heart cutter. Press edges firmly with a fork. Repeat with remaining dough and filling.

4. Step 4: Cook and serve

   • 80 g butter (5½ tbsp)
   • 8–12 fresh rosemary leaves
   • Poppy seeds (optional)
   • Parmesan to serve

   Boil salted water. Cook ravioli 2–4 minutes until they float, then 30 seconds more. Lift with slotted spoon. Meanwhile, melt butter in pan over medium heat. Add rosemary and cook until butter is golden and nutty. Add splash of pasta water, toss ravioli gently, and serve with parmesan and poppy seeds.