Butternut Squash and Sage Ravioli

There is definitely something magical about making fresh pasta. Its easy, enjoyable and very therapeutic (and you get to eat the fruits of your labour). Don't get me wrong, I buy as much dried pasta as the next person to ensure simple and straightforward suppers through the week but if you have a lazy weekend and want to make something a little more special, I recommend you give this recipe a try. It's not a difficult thing to make, rather, it is a more time consuming process. Still, once you've made your own pasta once, I guarantee you'll want to do it more often - and believe me, its worth it!

 

 

Ingredients   200g Tipo ’00’ Flour /Plain Flour 2 Free Range Eggs Pinch of Salt Half Medium Butternut Squash Bunch of Sage Leaves 100g Butter Parmesan (to finish) Salt and Pepper to Season   Method   1. Make the pasta by placing the flour and salt in a bowl. Make a well in the middle and add the eggs - mix them into the flour. Turn the dough out onto a floured surface and knead for 5-8 minutes until slightly soft and elastic. Wrap in cling film and allow to rest in the fridge for 30 minutes.  2. To make the filling, hollow out the seeds from your butternut squash. Make a cut after the hollowed out area leaving about two thirds of the squash. Peel the hollowed third that is saved and slice into crescent shapes. Place on a baking sheet, drizzle with olive oil and season with salt and  pepper. Peel the remaining two thirds of squash and cut into cubes. Place the cubes into a baking dish, add 4-5 finely chopped sage leaves, drizzle with olive oil and season like before. Place both sets of squash into a preheated oven at 200 degrees for around 30 minutes. 3. When the squash is cooked and soft and golden, remove from the oven. Allow the crescents to cool and mash the cubes into a squash puree. Set aside. 4. Once rested, take the pasta dough and cut in half. Leave one half of the dough wrapped toprevent drying out. Press the dough out into a flat round and using a pasta machine on its biggest setting (1) - roll out into a long rectangle. Continue rolling out on each setting until you reach number 7 (alternatively, you can hand roll to a thickness of about 2mm). 5. Lay the pasta out on a a flat surface (horizontally) and, using a teaspoon, place small mounds of the cooled squash filling just below the centre line of the pasta, leaving a gap of about 3cm between each mound. Dip your finger in water and draw a line around each mound, then, pull the pasta down and over the filling to join the other side. Run your finger around each mound to ensure there is no air and the pasta has glued together. Take a cookie cutter or a knife and cut out the ravioli. 6. To cook, place the ravioli in a large pot of salted boiling water for 2-3 minutes - one cooked, remove with a slotted spoon and place into a pan of melted butter, seasoned with salt and pepper and flavoured with a few leaves of sage. Coat the ravioli in the sage butter sauce and serve with one or two roasted squash crescents and a grating of parmesan.

Ingredients

 

200g Tipo ’00’ Flour /Plain Flour

2 Free Range Eggs

Pinch of Salt

Half Medium Butternut Squash

Bunch of Sage Leaves

100g Butter

Parmesan (to finish)

Salt and Pepper to Season

 

Method

 

1. Make the pasta by placing the flour and salt in a bowl. Make a well in the middle and add the eggs - mix them into the flour. Turn the dough out onto a floured surface and knead for 5-8 minutes until slightly soft and elastic. Wrap in cling film and allow to rest in the fridge for 30 minutes. 

2. To make the filling, hollow out the seeds from your butternut squash. Make a cut after the hollowed out area leaving about two thirds of the squash. Peel the hollowed third that is saved and slice into crescent shapes. Place on a baking sheet, drizzle with olive oil and season with salt and  pepper. Peel the remaining two thirds of squash and cut into cubes. Place the cubes into a baking dish, add 4-5 finely chopped sage leaves, drizzle with olive oil and season like before. Place both sets of squash into a preheated oven at 200 degrees for around 30 minutes.

3. When the squash is cooked and soft and golden, remove from the oven. Allow the crescents to cool and mash the cubes into a squash puree. Set aside.

4. Once rested, take the pasta dough and cut in half. Leave one half of the dough wrapped toprevent drying out. Press the dough out into a flat round and using a pasta machine on its biggest setting (1) - roll out into a long rectangle. Continue rolling out on each setting until you reach number 7 (alternatively, you can hand roll to a thickness of about 2mm).

5. Lay the pasta out on a a flat surface (horizontally) and, using a teaspoon, place small mounds of the cooled squash filling just below the centre line of the pasta, leaving a gap of about 3cm between each mound. Dip your finger in water and draw a line around each mound, then, pull the pasta down and over the filling to join the other side. Run your finger around each mound to ensure there is no air and the pasta has glued together. Take a cookie cutter or a knife and cut out the ravioli.

6. To cook, place the ravioli in a large pot of salted boiling water for 2-3 minutes - one cooked, remove with a slotted spoon and place into a pan of melted butter, seasoned with salt and pepper and flavoured with a few leaves of sage. Coat the ravioli in the sage butter sauce and serve with one or two roasted squash crescents and a grating of parmesan.