Dinner ideas

Pumpkin pappardelle with burnt butter sauce and garlic chips



Pasta (makes 150g)


Pumpkin pappardelle with burnt butter sauce and garlic chips

1.Preheat the oven to 190ºC. Cut pumpkin into large chunks. Place in a roasting tray, season with salt and pepper, drizzle with olive oil and roast in oven until soft.
2.Place a pot of salted water over high heat to boil.
3.Remove pumpkin from oven. Mash together with ricotta, stir in raisins and season.
4.Heat butter in a small saucepan until it is a light nut-brown colour. Add lemon juice and remove from heat.
5.Blanch pasta ribbons (see recipe below) in salted, boiling water for 2 minutes, then drain.
6.Spoon some of the pumpkin puree on each of the serving plates. Layer pasta with remaining pumpkin, then spoon over butter sauce. Garnish with herbs, garlic chips and Parmesan.


7.Place flour and salt in a food processor. Add whole egg and mix, then add egg yolks and oil. Process until a dough forms.
8.Roll out to about 3mm thickness and cut into wide pappardelle ribbons.

Mike’s Top Tips: By making your own pasta, you’re learning a great new skill. Plus it’s super-easy. But if you haven’t got the time, buy fresh lasagne sheets from the supermarket and cut them into wide strips Frying the herbs for the pappardelle gives beautiful colour, texture and flavour to the dish. Just be careful when you’re adding them to the oil as it will spit. – Mike Van de Elzen


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