It’s thought that each Halloween, more than 22 million pumpkins are thrown away in the UK — or the equivalent to make 100 million meals.
Though not all of those used for decoration are terribly flavourful, and many are rather stringy, they can still be used. But, as it stands, the majority end up in landfill.
But at my restaurant 27 Old Compton Street — which the Standard’s David Ellis very kindly gave a rave review — I’ve come up with a comfort-food dish that makes the most of this unfairly maligned ingredient. Pumpkin ravioli with sage butter, parmesan and amaretto transforms soft, sweet pumpkin flesh into silky pasta tossed in nutty butter, fragrant sage and a whisper of almond-scented liqueur.
I’m biased, but I think the dish is indulgent, warming and proof that a little creativity can turn post-Halloween waste into a restaurant-worthy plate. Or, in other words, I just wanted to make something simple that anyone could do at home, a proper reward for cleaning up after Halloween. The Amaretto brings a gentle almond sweetness that pairs beautifully with pumpkin and brown butter.
Serves: 2 to 4
Time: 45 minutes
Ingredients
For the filling
For the ravioli
For the sauce
Method
- Start by makeing the filling. To do so, warm the olive oil in a small pan and gently sauté the shallot until soft and translucent. Add the garlic for the last 30 seconds until fragrant. Next, stir everything into the mashed pumpkin, along with the cheese, nutmeg, salt and pepper. Mix well, then leave to cool while you prepare the pasta.
- Now it’s time to assemble the ravioli. Lay out the pasta sheets on a lightly floured surface to prevent it from sticking. Add teaspoonfuls of filling, spacing them evenly apart, then brush around each little serving with water. Place another sheet of pasta on top, pressing gently to seal it. Cut into neat squares and dust again lightly with flour. Make sure you press the edges well to stop the filling escaping when cooking.
- It’s time to cook. Bring a large pan of salted water to the boil and cook the ravioli for two to three minutes, until they float to the surface. As with any great pasta dish, make sure you reserve a small cup of pasta water for later before draining.
- While your pasta cooks, melt the butter with sage until fragrant. Pour in the amaretto and let it bubble for 30 seconds, then swirl in a little splash of pasta water to bring it together.
- To serve, gently toss the ravioli through the sauce until each piece is coated and glistening. Divide between warm plates, then finish with a generous handful of grated parmesan, a few extra sage leaves and a good grind of black pepper.
Cook’s notes
Recipe from Nima Safaei, owner of 27 Old Compton Street, Soho.
