Pappardelle and lamb ragu. Penne and Arrabiata. Spaghetti and Bolognese. These pasta and sauce pairings are classic combos. And, while this recipe for Girella Ravioli, with pumpkin, white chocolate peanut, gorgonzola butter and sage may not be quite as iconically Italian, it is still undeniably delicious! Created by Chef Alex Wong for the REESE’S-taurant popup at Grana Privato in Hinchcliff House, Sydney, here’s how you can make the recipe for this Reese’s White Chocolate Peanut Butter Cup pasta at home. Maybe just don’t tell Nonna!

INGREDIENTS

For the Pasta Filling: 

1.5kg Kent pumpkin  
125g goat’s curd 
200g dry ricotta 
25g brown miso 
40g grated parmesan 
1/4 nutmeg grated 
5g salt 
Pinch white pepper 
20g Reese’s White Chocolate Peanut Butter (2 Cups), finely chopped 

For the Pasta Dough and Assembly: 

400 gm (2 cups) “00” flour 
200 gm fine semolina flour, plus extra for dusting  
8 egg yolks 
3 whole eggs 

For the Sauce and Finishing: 

250ml vegetable stock (store bought is fine) 
10 leaves of sage, deep fried until crispy 
5 leaves of sage, finely chopped 
50g pepitas, lightly toasted in dry pan on medium heat until just slightly golden 
10g vincotto 
50g unsalted butter 
20g Reese’s White Chocolate 2 Cups 
40g gorgonzola 
1-2 pieces Reese’s White Chocolate Peanut Butter Cups, frozen for grating. 

INSTRUCTIONS

METHOD – Pasta Filling

1. Preheat oven to 190 degrees Celsius.  

2. Cut pumpkin in half and remove seeds. Roast for 1 hour or until cooked inside. Once done, scoop out flesh and press overnight to release excess liquid.  

3. In a powerful blender, blend pumpkin until a smooth puree is formed. Strain overnight (the pumpkin needs to be dry).  

4. Fold in all ingredients. Once combined, check seasoning and place into piping bags to be set aside.  

Method – Pasta Dough: 

1. Combine flour, semolina and a pinch of salt in a bowl.  

2. In another bowl, lightly beat eggs and egg yolks, until fluffy and gradually add to the flour, mixing until small balls of dough form.  

3. Turn the dough onto a bench and knead until smooth. Pat into a disc, cover with plastic wrap and refrigerate to rest for 30-40 minutes. After this time, place the dough at room temperature for 20 min. 

Assembly: 

1. Line a baking tray with semolina.  

2. Cut off a quarter of the preprepared dough and re-wrap the rest for later.  

3. Flatten the dough with your hand until it’s about 1cm thick.  

4. Set your pasta machine to its thickest setting (0) and roll the dough through once, then increase the setting and roll through again.  

5. Fold the ends into the middle, like an envelope, so the width of the pasta sheet is similar in width to the pasta roller.  

6. Roll the dough through the thickest setting once more.  

7. Continue rolling the pasta sheet through the machine twice on each setting until you can see your hand through the dough, but not so thin that it is not holding together well (tip: this is generally a 6 or 7 on a Kenwood attachment). 

8. Dust the pasta sheet with flour once it begins to get sticky going through the machine. 

9. Once satisfied, lay the finished pasta sheet out on a lightly semolina-dusted surface. Trim the ends so you’re left with an even, long rectangle.  

10. Pipe a long, thick line of the pumpkin filling all the way down the pasta sheet, leaving a little room on the edge.  

11. Fold the dough over itself to enclose the filling and press firmly onto the dough with your fingers, so it’s sealed well. 

12. Use a fluted cutter to trim the dough, leaving about 1 inch overhang above the filling.  

13. Turn the long, filled pasta carefully, so that the trimmed edge is facing the roof.  

14. Carefully form the pasta log into a curly, spiral shape and transfer to the polenta lined tray. 

15. Continue this to make four pieces of raviolo. 

METHOD – Pasta sauce

1. Place salt and water in a large pot and bring to a rolling boil. 

2. Meanwhile, grab a large pan or wide based pot that can fit four pieces of raviolo and sauce. 

3. Heat the pan with vegetable stock, butter, chopped sage, bring to a boil and emulsify when thick.  

4. Add white chocolate and gorgonzola off the heat and emulsify (mix well until smooth). 

5. Once the sauce has combined, drop the raviolo into the water, and cook for 2 minutes or until it reaches an al dente texture. 

6. When cooked, carefully place raviolo into the sauce using a slotted spoon or sieve.  

7. Once all raviolo is in the sauce, turn the pan on high and cook. Continue stirring ensuring the sauce coats the pasta.  

8. If needed, loosen the sauce with a touch of pasta water, however if the sauce is not thick enough, continue cooking on high to reduce slightly. (Ensure your sauce should be close to ready before pasta goes in.) 

9. Finish with pepitas, and a drizzle of vincotto.  

10. Divide into four plates or one large platter. 

11. Plate with fried sage leaves, and finely grate Reese’s White Chocolate Cups to garnish. 

12. Serve.