Pumpkin Ravioli with Caper & Nutmeg Brown Butter

As a result of yesterday’s Foodie Fest, I had some salted capers and pancetta to use. I also had fresh pumpkin ravioli.

I thought of a caper butter sauce, then thought of adding nutmeg. Easy to do. I was going to fry the pancetta, but then decided I wanted something different to offset the soft pasta. Grilled pancetta crisps. Oh yes.

I grilled the pancetta, and then set that aside to cool.

Pancetta crisps

I soaked the capers for 5 minutes in warm water, and then drained them to rinse off the salt. I chopped them a little to release more flavour.

Then I melted 2 – 3 tablespoons of butter in a shallow pan on a gentle heat, with a drizzle of olive oil so that it browned a little as it foamed but didn’t burn.

Added in the capers, and let them infuse into the butter. While that was gently bubbling, I started cooking the pasta.

Plunge them into boiling water, cook for 4-6 minutes, then drain. They cool quite quickly but that’s fine.

Grate maybe 1/4 tsp of nutmeg into the browned butter, add the drained ravioli, and gently reheat, turning to coat each ravioli thoroughly.

Serve with the crisps asap!


Close  up


Cat Whitehouse said...

Saw this and thought of you. Greek noms! :-)


Lisa said...

Ooh. Thanks lovely!