Name: Pumpkin pappardelle with burnt butter sauce and garlic chips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 small pumpkin, peeled and deseeded; pinch salt; pinch ground black pepper; 1 tablespoon olive oil; 3 tablespoon vegetable oil; 4 clove garlic, peeled and sliced very thinly; handful oregano, sage or parsley (complete stalks and leaves); 2 tablespoon ricotta cheese; 1 tablespoon raisins; 50 gram butter; juice of ½ lemon; 2 tablespoon parmesan, finely grated, to serve; Pasta (makes 150g); 125 gram high-grade flour; pinch salt; 1 egg, plus 2 egg yolks; 1 tablespoon olive oil

Ingredients

1/2 small pumpkin, peeled and deseeded

pinch salt

pinch ground black pepper

1 tablespoon olive oil

3 tablespoon vegetable oil

4 clove garlic, peeled and sliced very thinly

handful oregano, sage or parsley (complete stalks and leaves)

2 tablespoon ricotta cheese

1 tablespoon raisins

50 gram butter

juice of ½ lemon

2 tablespoon parmesan, finely grated, to serve

Pasta (makes 150g)

125 gram high-grade flour

pinch salt

1 egg, plus 2 egg yolks

1 tablespoon olive oil

Method

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.

Pasta

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
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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