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Butternut Squash Ravioli

Pasta is great and so readily available both dried and fresh in supermarkets. But have you ever tried making it yourself. It's not as tricky as you might think and can be great fun to get rolling with friends. This butternut squash filling makes for a fantastic autumn meal.

Ingredients & RecipePrint
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Ingredients

  • white pasta flour (250g)
  • 3 eggs
  • 1 tbsp olive oil
  • pinch of salt
  • 1 red onion
  • 2 cloves of garlic
  • 1 butternut squash
  • sprig of thyme
  • sprig of rosemary
  • 3 tbsp cream cheese
  • handful of Parmesan, grated
  • splash of milk
  • knob of butter
  • handful of fresh sage
  • cress to garnish

Recipe

preheat the oven to 200°C.
mix the pasta flour, salt, oil and eggs in a bowl until it forms a dough.
knead the dough for 5 minutes before wrapping it in Clingfilm and leaving it to rest for at least 15 minutes (up to an hour is great).
peel and dice the squash into small pieces, toss in a little olive oil, salt and pepper and dump into an oven tray.
roast for 15-20 minutes until cooked through.
dice the onion and garlic and finely chop the thyme and rosemary before frying them with a dash of oil in a saucepan with lid for 5 minutes.
transfer the cooked squash to a bowl and mash together with the cream cheese, cooked onion mix, and Parmesan, then taste the filling for seasoning.
bring a large pan of salted water to the boil.
roll the pasta out into sheets as thin as possible either by hand on a well-floured surface or using a pasta roller if you have one.
brush the pasta with milk and spoon tsp sized dots of the filling onto the pasta.
cover with another sheet of equally thin pasta and press down around the filling to seal.
cut out the ravioli using a fluted circular cutter. Note that up to this stage can be done a few hours before cooking if you want to get the preparations of a meal out of the way.
drop a portion or two of the ravioli into the pan at a time and boil for 3-4 minutes to cook the pasta but so that it remains al dente.
melt the butter in a pan and add the finely shredded fresh sage and plenty of black pepper.
scoop out the ravioli with a slotted spoon, drain and arrange on the serving plate.
drizzle with the sage butter, a little more freshly grated Parmesan and a small amount of cress to serve.

Serves 4 portions.

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Butternut Squash Ravioli

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