BUT­TER­NUT RAVI­OLI WITH BROWN BUT­TER

Friday - - Good Food -

Prep time 40 mins Cook­ing time 2 hours, with rest time Serves 8

Grated pecorino cheese, to serve

FILL­ING

500g but­ter­nut, peeled and cut into chunks 2 tbsp cream or but­ter A hand­ful of co­rian­der ½ cup feta cheese, crum­bled

PASTA

400g cake flour, plus ex­tra 5 ex­tra-large eggs A hand­ful of co­rian­der Olive oil, to driz­zle

BROWN BUT­TER

100g but­ter 100g wal­nuts A hand­ful of sage, leaves picked

Pre­heat the oven to 180°C. Roast the but­ter­nut in a pan cov­ered with a foil for 45 min­utes. Blitz with cream or but­ter, sea­son and stir in the co­rian­der and feta. For the pasta, heap the flour on a clean sur­face. Make a well in the cen­tre then add 4 eggs. Gen­tly whisk with a fork, draw­ing in the flour. Knead on a flour-dusted sur­face un­til smooth.

Wrap in cling film. Rest for 30 min­utes. Di­vide the dough into 4 por­tions. Flat­ten one slightly, cover the rest. Set the pasta ma­chine on the widest set­ting and flour the ma­chine and dough. Knead through the ma­chine 4 times un­til a long strip forms. Con­tinue feed­ing the dough, set­ting the ma­chine a notch thin­ner un­til the sec­ond-last set­ting. Cover and re­peat with the re­main­ing dough. Whisk the last egg in a bowl. Lay a sheet of the pasta on a flour-dusted sur­face and brush with egg. Sprin­kle co­rian­der and cover with an­other sheet. Re­peat with the other sheets, then roll them through the last set­ting of the pasta ma­chine. Cut 5.5cm discs out of each sheet.

Top half of them with a tea­spoon of fill­ing in the cen­tre, brush egg on the edges, cover with the re­main­ing discs and seal the edges. Cover with cling film. Re­frig­er­ate for 30 min­utes, then cook the ravi­oli in batches in boil­ing salted wa­ter for 5-8 min­utes. Drain and driz­zle with oil.

Melt the but­ter on medium heat un­til foam­ing. Add wal­nuts, stir for 3 min­utes, then add sage and cook un­til crisp. Sea­son and spoon the but­ter and pecorino over the ravi­oli to serve.

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