6 egg yolks
300g pumpkin, peeled and cubed
salt and pepper to taste
10g garlic, finely chopped
100ml olive oil
2 handfuls pecorino
70g pancetta, finely chopped
100g toasted pecan nuts
200g butter, softened
20g fresh sage leaves
micro herbs, for garnishing
To make the pasta, sift the flour and salt into a blender and add the eggs. Pulsing the mixture, add the yolks one at a time until a smooth dough forms. Cover in clingfilm and refrigerate for 20 minutes to rest.
To make the filling place the pumpkin in a roasting tray, season with salt, pepper and garlic and drizzle with olive oil. Roast until soft, then place in a food processor and blend until smooth. Add the pecorino and season to taste.
Preheat the oven to 180°C. To create the pancetta powder, place the pancetta on a baking tray and roast for 10 minutes or until crisp. Drain on paper towel and blend for 15 seconds, until it becomes a fine powder.
To make the pecan nut butter, place the toasted nuts in a food processor and pulse until pasty. Add 100g of the butter with the salt, pulsing until combined.
For the sage butter dressing, melt the remaining butter in a frying pan until it begins to brown and add the sage leaves. Remove from the heat.
Use a pasta machine to roll the pasta dough into thin, flat strips. With a cookie cutter, cut out discs. Place a spoonful of the pumpkin mixture in the centre of each disc, add a teaspoonful of pecan butter on top and cover with a second disc, sealing the edges with water.
Place the ravioli on a floured surface. Bring a large pot of salted water to the boil and cook the ravioli for four to five minutes, until soft. Pour the sage butter dressing over the top and sprinkle with pancetta powder. Serve with micro herbs.