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A classic autumnal recipe. This is a step by step guide to making your own delicious ravioli.
Ингредиенты
- For the Filling
- 500gr of butternut squash, peeled, de-seeded and chopped into 3cm cubes
- 2 x cloves of garlic, each chopped into 2 or 3 pieces
- 1 x red onion, sliced thinly
- 1 x tbsp fresh thyme leaves
- 100gr fresh, soft goat’s cheese
- 1x tbsp olive oil to cook the squash
- 2 x tsp olive oil for the onion and garlic
- 1 x tbsp fresh lemon juice
- Salt and black pepper to taste
- For the Pasta
- 200gr “00” flour
- 100gr semolina flour
- 3 x large eggs
- 2 x egg yolks
- A Pinch of salt
- To Finish
- 7 or 8 fresh sage leaves, chopped finely
- 30gr butter
- 2 x tbsp olive oil
- 50gr toasted pine nuts (optional)
- Some freshly grated parmesan (optional)
Инструкции
- For the Pasta
- 1. Place the flour, eggs and salt in a bowl and bring everything together with your hands, until it forms a ball. You can also do this in a food processor if you prefer. Just pulse until you get the desired result.
- 2. Remove, from the bowl or food processor, and on a very lightly floured surface (I use the “00” flour to dust), and knead it for about 10 minutes, giving it a good pummeling! This will make it smoother, a little stretchy and give it a very light sheen.
- 3. Divide the dough into 2, cover in cling film and place in the fridge for 30 minutes.
- For the Filling
- 1. Heat the oven to 200°C/400°F/Gas 6.
- 2. Place the butternut squash pieces in a roasting tray, drizzle over 1 x tbsp olive oil, mix through with your hands (or a spoon if you prefer), and place in the oven. Roast for about 20 minutes.
- 3. While the squash is roasting, place the onion and garlic in a bowl with the 2 x tsp of oil and mix it through to coat.
- 4. Once the squash has had 20 minutes, remove, and scatter over the onion and garlic, return to the oven for about 10 minutes.
- 5. Remove from the oven (making sure that the squash is cooked first), pour into the bowl you used to keep the onion in whilst the squash was roasting. Allow to cool.
- 6. Once cooled, add the cheese, thyme and lemon juice and blitz up with a hand held mixer until you get a smooth purée. Check for seasoning and add some salt and pepper at this stage, mix through.
- To Make the Ravioli
- 1. Get 2 x dinner plates, lightly floured ready to take your ravioli’s. Make sure the filling is on hand as well as some extra flour for dusting. Dust a cool surface with a little flour. You will also need a glass with a little water and a brush for brushing the water onto the pasta.
- 2. Take one of the balls of pasta and with your pasta machine at its widest setting, roll it through. Then set the machine about a quarter turn and roll through about 5 or 6 times. Set progressively thinner and try to get it about 1mm thick. The thinner your pasta, the better your ravioli.
- 3. Once ready, lay out on your surface which you have already dusted with flour.
- 4. Place heaped teaspoons of the filling along the length of your pasta. Leaving about a 3cm gap between each one and making sure you have enough space at the edge to fold the pasta over.
- 5. Brush between each little heap of filling lightly with water, and fold the pasta sheet over. With your hand, cup around each ravioli to seal and push any air out, run your fingers around to make sure everything is sealed.
- 6. Cut and trim with a ridged cutter or with a knife, set each ravioli on the floured plate.
- 7. Repeat with the second ball of dough.
- 8. To cook the ravioli, bring a large pan of water to the boil (best not to fill it any more than half way), add a couple of teaspoons of salt. Add the ravioli carefully. I find a slotted spoon works well. You may need to do this in batches depending on the size of your pan. Cook for a few minutes, until the ravioli floats to the top. I like to test one before serving, just to make sure it is to my liking!
- To Finish and To Serve
- 1. Place the oil and butter in a small non-stick frying pan on a medium heat to melt the butter. Add the sage and cook for about 30 seconds.
- 2. Pour this over your ravioli as it goes to the table and sprinkle with toasted pine nuts and grated (or shaved) parmesan.
- Tips and Variations
- • You can keep the dough in the fridge for a few days if you would like to make it in advance. The dough can also be frozen at this stage. The longer you keep the dough, either in the fridge or frozen will eventually take away a little from the quality.
- • If at any point when you are making the dough, should it become too dry, beat an egg and add a little, or if it is too wet add a little “00” flour until the consistency is corrected.
- • I like to make sure I have put the oven on and have the squash ready to go in whilst I am making the pasta dough.
- • You don’t have to have a pasta machine. You can roll the pasta out by hand, but just make sure you get it thin enough.
- • Once the ravioli’s are made, you can keep them in the fridge for a couple of hours before cooking them.
- • I like to serve this with a simple green salad, drizzled with some extra virgin olive oil and good quality balsamic vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 169 | 71% |
| Total Fat 19.14g | 24% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 219mg | 9% |
| Potassium 183mg | 5% |
| Total Carbs 8.7g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.12g | 3% |
| Protein 8.53g | 14% |
