Ingredients

Ravioli

• 400g-500g pumpkin, peeled, deseeded and cut into cubes
• 1 tbsp olive oil
• 50g amaretti biscuits, crushed
• 50g mustard fruits, finely chopped*
• 50g breadcrumbs
• pinch grated nutmeg
• Maldon salt and freshly ground pepper
• 48 wonton skins

To Serve

• 120g butter
• 24 sage leaves
• pine nuts, roasted
• 3 tbsp Parmesan shavings

Method

1. Ravioli:Preheat an oven to 180°C. Place the pumpkin in an oven tray and coat it with the olive oil and put it in into the preheated oven. Cook it for 15-20 minutes until the pumpkin is tender. Remove it from the oven and allow it to cool.
2. Place the pumpkin in a food processor or blender and process to a puree then add the mustard fruits, amaretti, breadcrumbs, nutmeg, and a little salt and pepper and process it briefly so that you have a smooth filling. Refigerate in a covered container for at least 10 minutes.
3. Cut the wontons into rounds with a biscuit cutter (optional, you may use them in squares). Lay half of the wontons out on a work surface. Place a spoonful of the filling in the centre of the wontons. Dampen around the edges of the wontons with a little water and place the other wonton skins over them, sealing around the edges. Place them on a floured tray and set aside until ready to cook.
4. To Cook:Bring a large saucepan of boiling water with a little olive oil to the boil. Place a few wontons in the water and cook them until they float to the top (do not overfill the saucepan as the ravioli will break). Remove the ravioli from the saucepan with a slotted spoon and drain well. Place it in hot serving bowls and keep warm. Repeat this until you have cooked all the ravioli.
5. To Serve:Quickly melt the butter in a saucepan and when hot add the sage leaves. Pour the butter over the ravioli in the serving bowls or plates. Sprinkle over the Parmesan and pine nuts and serve hot.