A super easy pasta cheat (and I know a lot of top restaurants do this) is using won ton skins to make ravioli. You can find them in the freezer section of Asian supermarkets, they are inexpensive and have the perfect thickness and texture! My most favourite filling is pumpkin and it has to have a burnt sage butter sauce! The Parmesan gives a salty/creaminess and the pine nuts add extra nuttiness. This is such a good entree. and depending on what else you were serving, I would say 2 per person would be a good serve. You can also make these ahead of time, making sure you layer baking paper between if stacking, and make sure they are air tight in the fridge so they don't dry out.
Time: A little bit of effort
Huia Brut 2009 // Huia Sauvignon Blanc 2015 // Huia Pinot Gris 2013 // Huia Chardonnay 2014 // Huia Gewurztraminer 2014
For the ravioli
1/2 butternut (approx 500g)
2 cups tightly pack baby spinach, chopped
1 small clove garlic, crushed
1 medium lemon, zested
1/3rd pack wonton skins
30 sage leaves
3 tablespoons pine nuts, roasted
For the ravioli
Dice the pumpkin into small cubes and bring to the boil in a medium sized pot. Cook, covered until the pumpkin is soft and can be pierced easily with a sharp knife. Drain and put back into the pot, with the heat now turned off, let the pumpkin continue cooking in the residual heat to 'dry out', mashing and stirring with a wooden spoon for about 1 minute. This will remove excess moisture from the pumpkin. Add the nutmeg, spinach, garlic and lemon zest. Stir to combine. You want the spinach to soften in the warm pumpkin. Taste and season with salt and pepper. Allow to cool to slightly before making ravioli.
Put some plates in the oven to warm, and put two large pots of water on to boil.
To make the ravioli, there is a cornflower dusted side to each won ton skin, put this face up and take a pastry brush and brush the surface of the skin with water. Take a tablespoon of the filling and put a rounded pile in the centre. Take another wonton skin and brush the cornflower side with water again and lay over the top (the water and the cornflower acts as a 'glue') sealing the edges around the filling first, and then making sure all the air bubbles are out. Lift and give it a final press. You want to make sure there are no openings otherwise the filling will come out during cooking. Repeat process, putting each one on a baking paper line tray to prevent sticking together.
To cook, generously salt each pot of water. Drop ravioli in (don't over crowd - I do 6 per pot) and cook for 4 minutes. While the pasta is cooking, heat the butter in a small sauce pan over a medium/high heat and brown it so it goes nice and dark and nutty, but not burnt. Add the sage leaves to go crispy then remove from the heat.
Pull the ravioli with a slotted spoon and put into the warmed plates. Spoon over the butter and crispy sage leaves. Top with pine nuts, Parmesan and micro greens. Serve immediately with a Huia Sauvignon Blanc or the other matches listed above.