Each year, more than 22 million pumpkins are discarded in the UK after Halloween, enough to create over 100 million meals. Most are left to rot in landfill, producing greenhouse gases instead of being eaten. In Soho, chef-owner Nima Safaei is tackling this issue with a dish that turns food waste into something delicious.
At his restaurant 27 Old Compton Street, he's created pumpkin ravioli with sage butter, parmesan, and amaretto — a dish that's equal parts sustainability statement and comfort food. The recipe transforms leftover Halloween pumpkin into delicate pasta dressed with nutty butter, fragrant sage, and a hint of almond liqueur. Rich, warming and elegantly simple, it shows how waste can be reimagined into fine dining. “We wanted to make something simple that anyone could do at home, a proper reward for cleaning up after Halloween,” says Safaei.
HOW TO MAKE IT
Serves: 2 to 4 Time: 45 minutes Difficulty: Easy
Ingredients
For the filling
- 300 g cooked leftover pumpkin flesh, drained and mashed
- 1 small shallot, finely diced
- 1 garlic clove, minced
- 25 g soft goat's cheese or ricotta
- 1 tbsp olive oil
- Pinch of nutmeg
- Sea salt and freshly ground pepper
For the ravioli
- 200 g fresh pasta sheets
- Flour for dusting
For the sauce
- 50 g butter
- 8 to 10 fresh sage leaves
- 30 ml Amaretto liqueur
- 2 tbsp olive oil
- 50 g Parmesan, grated
- Freshly ground black pepper
Method
- Make the filling
Warm the olive oil in a small pan and gently sauté the shallot until soft and translucent. Add the garlic for the last 30 seconds until fragrant. Stir everything into the mashed pumpkin, along with the cheese, nutmeg, salt and pepper. Mix well, then leave to cool while you prepare the pasta.
- Assemble the ravioli
Lay out the pasta sheets on a lightly floured surface to prevent it from sticking. Add teaspoonfuls of filling, spacing them evenly apart, then brush around each little serving with water. Place another sheet of pasta on top, pressing gently to seal it. Cut into neat squares and dust again lightly with flour. Make sure you press the edges well to stop the filling escaping when cooking!
- Cook
Bring a large pan of salted water to the boil and cook the ravioli for two to three minutes, until they float to the surface. As with any great pasta dish, make sure you reserve a small cup of pasta water for later before draining.
- Make the sauce
While your pasta cooks, melt the butter with sage until fragrant. Pour in the Amaretto and let it bubble for 30 seconds, then swirl in a little splash of pasta water to bring it together.
- Serve
Gently toss the ravioli through the sauce until each piece is coated and glistening. Divide between warm plates, then finish with a generous handful of grated Parmesan, a few extra sage leaves and a good grind of black pepper.
Chef's Notes
- If your pumpkin is very watery, roast it for ten minutes before mashing to deepen the flavour.
- Butternut squash works perfectly here too.
- For extra crunch, scatter over some toasted almonds before serving.
Recipe from Nima Safaei, owner of 27 Old Compton Street, Soho.