These elegant ravioli encase roast pumpkin and cheese, complemented by a silky soubise sauce that elevates each bite. Crispy prosciutto and kale create a harmonious interplay of flavours, while aromatic thyme infuses subtle herbaceous notes. Finished with shaved parmigiano and balsamic, this dish exemplifies refined Italian gastronomy at its most sublime.
METHOD
Add in a pan with thyme, butter cook for 1 minute over medium heat, add white wine, let evaporate, add 1 laidle of water, add the soubise sauce, cook for further 2 minutes to thicken and season, if dry add more water
Boil the pasta for 1 minute then add to the sauce, cook further for another 2 minutes and serve, add on top shaved parmigiano, prosciutto, kale and balsamic to finish