Lamb Pumpkin & Sage Ravioli

 

This easy recipe can be made in stages. In my home, if a recipe is not quick to make it needs to be able to be made in stages. This allows for Cuddles tugging at my legs and Punky wanting help with his craft. In this recipe the pasta can be made in advance and is made quickly using Gow Gee Wrappers. Excess pasta freezes well.

The combination of the earthiness and nutty flavors of the mushroom, lamb, pumpkin and sage with a flavor burst straight from the rays of the sun via the tomato sugo is very moreish. I have been making this recipe with the sugo I helped make at my friend’s annual Tomato Sauce Day.

• Makes: 15 large filled pasta
• Serves: 4 – 6 adults
• Preparation Time: 30 minutes
• Cook time: 30 minutes (including the time to cook the pumpkin)

Filling Ingredients:

• drizzle of cooking oil
• 3 garlic cloves finely chopped
• 300 grams of good quality lamb mince
• 1/2 cup of cooked, mashed pumpkin
• 2 sprigs of fresh thyme – leaves removed
• 6 fresh sage leaves – chopped
• 1 packet of Gow Gee Pastry Wrappers (30 pack)
• plain flour to sprinkle on finished pasta if not cooking immediately
• salt and pepper to taste

Pasta Sauce Ingredients:

• 14 sliced mushrooms (approximately 400 grams)
• 3 sprigs of fresh thyme leaves removed
• 4 cloves of garlic finely chopped
• 2 x 700 ml bottles of tomato sugo

Ingredients to Serve:

• freshly shaved parmesan cheese
• salt and pepper to taste
• crusty bread

Steps:

1. Using the ingredients for the filling – Add the garlic and oil to a pan and cook until the garlic starts to soften and smells very fragrant
2. Add the mince, followed by the herbs and stir until cooked through
3. Remove from heat and set aside to cool
4. Put a pot (or preferably multiple pots) of water on to boil
5. Set out the Gow Gee Wrapper ready to have the filling added
6. In a bowl add the cooked, mashed pumpkin and when the lamb mince and herbs have cooled add a spoon of it into the centre of a wrapper
7. Use your finger, or a pastry brush,dipped in water to wet around the edge of the wrapper
8. Add another wrapper on top of the first and seal by pushing around the edges. You can press with a fork
9. Avoid stacking the made pasta if possible
10. Set aside filled pasta and commence the sauce
11. From the ingredients for the sauce – add a drizzle of oil to a heated pan and add the garlic and thyme
12. Stir in the mushrooms and cook until almost ready (not too soft)
13. Remove from heat, cover and set aside – or place in the oven
14. Add the filled pasta to the boiling water in batches or to multiple pots to cook for 8 minutes. They are ready when the wrappers are translucent. Remove with a slotted spoon or similar
15. Add the sugo to a pan once the filled pasta has been put into cook and bring to a medium simmer until reduced by almost half and it starts to thicken
16. When the pasta is almost cooked: Add 4- 5 scoops of sugo to each plate, scatter with mushrooms and top with the filled pasta.
17. Serve with freshly shaved parmesan and crusty bread to soak up the sauce

  Hints and Tips:

• You can make the ravioli in advance and they can also be frozen 

• Make the pumpkin advance

• The sugo and mushrooms can also be made in advance if required

• Don’t stack the pasta without adding a generous layer of flour and non stick baking paper

• Use the Gow Gee fresh. I have tried this recipe after freezing the Gow Gee and they did not seal as well around the edges and the edges were also a little hard.

• If you have limited time leave out the pumpkin – this saves the time required to cook and mash it