Recipe: 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 fan
- 250 g white pasta flour
- 3 eggs
- 1 tbsp olive oil
- 1 pinch salt
- 1 red onion
- 2 cloves garlic
- 1 butternut squash
- 1 sprig thyme
- 1 sprig rosemary
- 3 tbsp cream cheese
- 1 handful Parmesan, grated
- 1 splash milk
- 1 knob butter
- 1 handful fresh sage
- 1/2 handful cress to garnish
Preheat The Oven
Preheat the oven to 200°C.
Make The Pasta
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).
Cook The Squash
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.
Fry The Onion & Herbs
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.
Combine The Squash & Cheese
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.
Boil Some Water
Bring a large pan of salted water to the boil.
Roll Out The Pasta
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 More Pasta
Cover with another sheet of equally thin pasta and press down around the filling to seal.
Cut Out The Ravioli
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.
Cook The Pasta
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.
Make The Sage Butter
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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