Wonton Ravioli with Raisin Burnt Butter

Cook time 60 minutes
Servings 4


1 tbsp olive oil
400g butternut pumpkin, cut into 4cm cubes
2/3 cup of cottage cheese
100g freshly grated Parmesan + extra for garnish
3 sage leaves finely chopped
Pinch nutmeg
Salt and pepper
20 round egg base Wonton wrappers
1 egg, beaten (for egg wash)
20g butter
2 tsp baby salted capers, washed and drain
1 clove garlic, finely sliced
½ cup walnuts, toasted and roughly chopped
2 sage leaves finely chopped
½ cup raisins
1 tbsp red wine vinegar
Salt and pepper

Wonton Ravioli with Raisin Burnt Butter


Drizzle olive oil and pinch of salt over the pumpkin and place in a baking tray. Covered with foil and cook until soft for about 30 minutes. Once cooked, puree in a food processor. Add the cottage cheese, parmesan, sage, nutmeg and a pinch of salt and pepper.

One at a time lay a wonton wrapper on the bench. Place 1½ teaspoon of mixture in the centre, brush egg wash around the wonton and fold in half to make a half moon shape and seal wrapper using your fingers to push out any air bubbles. Repeat until you have 20 dumplings, covering every time with a damp tea towel so they do not dry out.

Place a steamer basket over a pot of simmering water. Add the dumplings (you may need to do this in batches as they should not overlap) and cook for 3-4 minutes.

In a large pan melt the butter and allow it to melt and foam up. Take the butter to the noisette stage. This means the milks solid will turn brown and it will smell nutty. Now add the capers, garlic and then remove from the heat. Add the vinegar, raisins and walnut, followed by the dumplings. Gently toss and season again with salt and pepper. Serve with a little extra Parmesan cheese.

Video of this recipe available here: