Butternut ravioli with brown butter and sage
1 HOUR 20 MINUTES + COOLING + CHILLING | SERVES 4 A LITTLE EFFORT |
You’ll need a pasta machine for this recipe (we like Lakeland’s chromed steel machine).
butternut squash 400g, peeled and cut into 4cm pieces garlic
3 cloves, skin on olive oil
1 tbsp ricotta
100g lemon Ω, juiced nutmeg a good grating butter
200g sage leaves
8 parmesan (or veggie alternative) finely grated, to serve
PASTA DOUGH
‘00’ flour 300g, plus extra for dusting eggs
2 egg yolks
4 (freeze the whites for meringues, if you like)
• Heat the oven to 200C/fan 180C/gas 6. Tip the butternut squash and garlic onto a baking tray, toss with the oil and roast for 30-35 minutes or until really soft and a little caramelised.
• Tip the squash into a bowl, and squeeze the garlic from the skins, then add the ricotta and beat until combined. Add the lemon juice, nutmeg and some seasoning, and beat again. Put into a piping bag and cool completely.
• To make the pasta dough, put the flour into a bowl with 1 tsp of fine sea salt and make a well in the middle. Break in the whole eggs and add the egg yolks, and whisk gently with a fork, gradually bringing in more flour. Once the dough starts to clump, bring it together with your hands until you have a rough dough. Add water 1 tsp at a time if it seems too dry. Once the dough is coming away from the sides of the bowl, knead on a lightly floured worksurface for 10 minutes until really smooth and elastic. Wrap and chill for at least 1 hour or up to 24 hours.
• Cut the dough in half and put each piece through a lightly floured pasta machine, starting on the widest setting. Put the dough through once, then fold, turn and repeat. Then run the dough through twice on each setting, working your way down, until the second-to-thinnest setting, leaving you with two long, thin sheets.
• Lightly flour the worksurface and lay the 2 sheets of pasta horizontally to you, one in front of the other. On the nearest sheet, pipe 8 large blobs of the filling, leaving 8cm between each. Run a wet finger around the fillings – this will help the pasta stick.
• Lift the second sheet of pasta on top and gently mold around the fillings, trying not to leave any air bubbles inside. Use an 8cm-round cutter to cut out the ravioli.
• Heat a large pan of salted water until gently simmering. Cook the ravioli for 3 minutes, or until the pasta is just cooked, then scoop out with a slotted spoon.
• Fry the butter in a frying pan until dark brown and smelling nutty. Add the sage for 2 minutes until crisp.
• Spoon the ravioli onto plates and pour over the butter and sage. Finish with parmesan. PER SERVING 842 KCALS | FAT 56G SATURATES 30.9G | CARBS 64.7G | SUGARS 4.1G FIBRE 4.6G | PROTEIN 17.5G | SALT 2.3G