Christmas Wreath of Crispy Ravioli with Roasted Pumpkin Cream, Toasted Sage, and Hazelnut Sprinkle

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cubed pumpkin and 3 garlic cloves on a baking tray, toss with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, black pepper, and nutmeg. Roast for 25 minutes, until the pumpkin is tender and lightly caramelized on the edges.

2. 2

   Meanwhile, boil the fresh cheese ravioli in salted water for 3 minutes, just until barely cooked. Drain carefully and toss with 1 tablespoon (15 ml) olive oil so they do not stick together.

3. 3

   Spread the ravioli on a lined baking tray, sprinkle the panko and 2 tablespoons of the grated Parmesan over them, and bake at 220 °C / 425 °F for 10 to 12 minutes, turning halfway through, until golden and lightly crisp.

4. 4

   In a medium skillet, melt 1 tablespoon (15 g) butter over medium heat. Add the chopped shallot and the remaining garlic clove, finely minced, and cook for 2 to 3 minutes until softened.

5. 5

   Transfer the roasted pumpkin and roasted garlic to a blender or food processor. Add the shallot mixture, hot vegetable broth, heavy cream, the remaining Parmesan, orange zest, and 1/2 teaspoon salt. Blend until very smooth.

6. 6

   Pour the pumpkin cream into a saucepan and warm over low heat for 2 to 3 minutes, stirring. Adjust with more salt or pepper if needed.

7. 7

   In a small skillet, melt the remaining 2 tablespoons (30 g) butter over medium-low heat. Add the sage leaves and cook for 1 to 2 minutes until fragrant and just crisp. Stir in the chopped toasted hazelnuts and cook for 30 seconds.

8. 8

   To serve, spread the pumpkin cream on a round platter as a base. Arrange the crispy ravioli on top in a wreath shape. Spoon over the sage-hazelnut butter and finish with a little extra grated Parmesan. Serve immediately.