Ingredients

40g pine nuts, toasted

40g chopped walnuts, toasted

Pasta

300g 00 flour

1 tsp salt

3 eggs

Filling

1 small Jap pumpkin (900g), peeled, coarsely chopped

1 tsp onion powder

1 tsp garlic powder

¼ tsp ground nutmeg

250g ricotta

50g finely grated parmesan

Basil cream

160ml thickened cream

½ cup fresh basil leaves

1 garlic clove, crushed

2 tbs finely grated parmesan

Sauce

125g butter, chopped

16 sage leaves

2 garlic cloves, crushed

finely grated zest and juice of 1 lemon

Method

To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when

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