Silky half-moon ravioli filled with slow-cooked butternut, thyme and parmesan, finished with crisp sage in nutty brown butter. The Per Vita Sautéuse does the slow, patient work on the onions and pumpkin, while the Per Vita stockpot and saucepan handle the pasta and the brown butter, where precise heat control matters most.
Serves 4–6
Ingredients
Pasta dough
• 250g “00” flour, plus extra for dusting
• 2 eggs
• 1 egg yolk
• 1 tsp extra-virgin olive oil
• 1 tsp sea salt
• Fine semolina, for dusting trays
Butternut filling
• 2 tbsp olive oil
• 50g butter, chopped
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 600g peeled butternut pumpkin, diced
• 60ml dry white wine
• 100ml water
• 1 tsp thyme leaves
• 4–5 fine gratings of nutmeg
• 60g parmesan or pecorino, finely grated, plus extra to serve
• Sea salt and freshly ground black pepper
• 1 egg, lightly beaten, for egg wash
Sage brown butter
• 200g butter, chopped
• 1 cup (loosely packed) sage leaves
Instructions
1. Make the dough. Tip the flour and salt onto a clean bench and make a well in the centre. Add the eggs, yolk and oil and whisk with a fork, gradually drawing in the flour until a shaggy dough forms. Knead for 8–10 minutes until smooth and springy. Cover with an upturned bowl and rest for 30 minutes at room temperature.
2. Caramelise the onion. While the dough rests, heat the oil and butter in the Per Vita 28cm Sautéuse over medium-low heat. Add the onion and a pinch of salt and cook, stirring now and then, for 12–15 minutes until soft and deep golden. The copper base spreads the heat evenly across the wide surface, so the onion colours gently without catching at the edges. Add the garlic for the final minute.
3. Cook the pumpkin. Increase the heat to medium and add the pumpkin to the onion, spreading it into an even layer. Cook for 5 minutes, turning once, until lightly golden. Pour in the wine and let it bubble for 1 minute, then add the water. Cover with the lid and simmer for 10–12 minutes until the pumpkin is completely tender.
4. Reduce and mash. Remove the lid and cook for a further 3–5 minutes, stirring, until all the liquid has evaporated. A dry filling is the key to ravioli that seal well. Mash roughly in the pan, add the thyme and nutmeg, then transfer to a bowl and cool completely. Stir through the parmesan and season well.
5. Roll the pasta. Cut the dough into 4 pieces, keeping the rest covered as you work. Pass each piece through a pasta machine on the widest setting, fold into thirds and repeat twice. Continue rolling, narrowing the setting each time, until the sheet is about 1mm thick and you can just see your hand through it.
6. Shape the ravioli. Cut the sheets into 9cm rounds. Place a heaped teaspoon of filling slightly off-centre on each, brush the edge lightly with egg wash and fold over to form a half-moon. Press from the filling outwards to push out any air, then seal the edges firmly. Place on a tray dusted with semolina and cover with a clean tea towel.
7. Cook the ravioli. Bring the Per Vita 24cm Stockpot of well-salted water to the boil. Cook the ravioli in 2–3 batches at a gentle boil for 3–4 minutes until tender, then lift out with a slotted spoon into warm bowls.
8. Make the sage brown butter. Melt the butter in the Per Vita 18cm Saucepan over medium heat. Swirl the pan as it foams, watching closely, until the milk solids turn golden brown and smell nutty, 3–4 minutes. Add the sage, remove from the heat and swirl gently for 10–20 seconds until the leaves crisp.
9. Serve. Divide the ravioli among warm bowls and spoon over the sage brown butter. Finish with extra parmesan or pecorino.
Notes
Make ahead: Uncooked ravioli keep in the fridge for up to 24 hours on a semolina-dusted tray, or freeze in a single layer, then bag. Cook from frozen, adding 1–2 minutes.
Brown butter: Stainless steel lets you see the colour change clearly, so pull the pan off the heat the moment it smells nutty – it continues to cook from the residual heat.
No pasta machine? Roll with a long rolling pin, turning the dough often, until thin enough to see your hand through.
Cookware
• Essteele Per Vita Copper Base Stainless Steel Induction Covered Sautéuse 28cm/5.2L – caramelised onions and pumpkin filling
• Essteele Per Vita Copper Base Stainless Steel Induction Covered Stockpot 24cm/9.0L – cooking the ravioli
• Essteele Per Vita Copper Base Stainless Steel Induction Covered Saucepan 18cm/2.8L – sage brown butter
New to stainless steel? Read our guide to caring for your stainless steel to keep your Per Vita looking its best.
