Tasty Tuesday… Butternut Squash Ravioli with Sage Butter
October 2, 2012
I mentioned yesterday that I had learnt how to make pasta… so here I am going to share the recipe for you, just in case you have a pasta maker and want to give it a go.
It is so worth it. Soooo good.
We arrived to a table full of goodies laid out ready for us, and after a short talk we got on with make pasta dough.
We nibbled on focaccia bread made earlier in the day with a glass of wine…
100g pasta flour
1 whole egg
Pile the flour in a volcano-shaped mound on a spacious work surface – ideally made of marble. (we used plastic mixing bowls which worked fine)
Break the egg into the centre. Stir the egg into the flour, with a fork at first & then with your hands, until it forms a coarse paste: add a little more flour if the mixture is too moist. The mixture should be almost ‘putty like’ in consistency. Wrap in cling-film and chill for 1hr before rolling.
Roll the dough: roll a quantity of 150g of the pasta dough into a rectangle 1cm thick and pass through the machine, refold to the same size and repeat 6 to 7 times until the dough is silky soft and stretchy. You should have a long rectangle of dough.
Here is mine, it came out pretty much perfect.
So… the delicious filling:
1 medium sized pumpkin or butternut squash (1kg – 1 ½ kg)
3 unpeeled cloves garlic
small bunch thyme
zest of ½ lemon
½ small tub of ricotta
little grated nutmeg
little salt & pepper
Peel the squash, carefully, remove the seeds and pulp and cut the flesh into 3cm chunks. Spread the chunks evenly on to a large roasting tray, drizzle with olive oil and salt & pepper and add the whole, unpeeled garlic cloves.
Put in a hot oven 180C – 190C for 40 minutes or so. About ½ through roasting turn the chunks of pumpkin over to get a golden colour. The flesh should be completely soft when cooked, remove from the oven and leave to cool.
Meanwhile in a large bowl, mix together the mascarpone, lemon zest, picked thyme, parmesan and nutmeg.
Peel the garlic cloves and put them, along with the squash in a food processor and whiz till it becomes a smooth puree.
Add to the mixture in the bowl and beat well until the colour and texture is even. Taste for seasoning. Refrigerate until required.
To make the ravioli from the pasta dough…
Using a 4 cm pastry cutter cut pastry into discs. Use a teaspoon to place a little filling in the centre of half the number of discs, leaving 1cm around the outside.
Slightly moisten this surface area and place another disc over the filling. Press gently around the edges to seal the ravioli. Put the completed ravioli on oiled grease proof paper and keep cool until cooking, not in the fridge.
To cook bring a large ban of salted water to the boil and add them carefully and cooking for 4 minutes. Check the first is cooked through and the filling hot and if done lift them out as quickly as possible with a slotted spoon.
At the same time add a large stick of butter to a hot frying pan, and add 5-6 fresh sage leave and cook, watch the heat and get the butter to the bubbly stage. This should all happen in the same timescale as the pasta.
To serve put the pasta onto hot plates and pour the butter over.
Recipe and Skills from the Square Food Foundation