handful oregano, sage or parsley (complete stalks and leaves)
juice of ½ lemon
2 tbsp finely grated parmesan to serve
125g high-grade flour
1 egg, plus 2 egg yolks
1 tbsp olive oil
Recipe: Michael Van de Elzen
Preheat oven to 190°C. Cut pumpkin into large chunks. Place in a roasting tray, season with salt and pepper, drizzle with olive oil and roast in oven until soft.
Place a pot of salted water over high heat to boil.
Heat vegetable oil in a frying pan over medium-high heat. Sauté garlic slices until golden, remove and drain on paper towels. Drop herb stalks into hot oil for about 5 seconds then remove and place on paper towels.
Remove pumpkin from oven. Mash together with ricotta, stir in raisins and season.
Heat butter in a small saucepan until it is a light nut-brown colour. Add lemon juice and remove from heat.
Blanch pasta ribbons in salted, boiling water for 2 minutes then drain. Spoon some of the pumpkin puree onto each of the serving plates. Layer pasta with remaining pumpkin, then spoon over butter sauce. Garnish with herbs, garlic chips and parmesan.
How to Make the Pasta
Place flour and salt in a food processor. Add whole egg and mix, then add egg yolks and oil. Process until a dough forms. Add more flour or water if necessary. Roll out to about 3mm thickness and cut into wide pappardelle ribbons.