200g Tipo ’00’ Flour /Plain Flour
2 Free Range Eggs
Pinch of Salt
Half Medium Butternut Squash
Bunch of Sage Leaves
Parmesan (to finish)
Salt and Pepper to Season
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.