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Butternut Squash Ravioli with a Sage & Butter Sauce

by - Tuesday, October 29, 2013

Hello friends! I must apologise for my absence on the blog lately, these dark evenings are taking a toll on my photographing hours. The lack of daylight means I have to get as much written, made and shot as possible at the weekend, but if I don't get time, a whole week shoots by without any of my ideas blossoming into reality. Luckily, I've got my weekend's work for you today: Homemade Ravioli!

So, this recipe takes a little time and effort as we're making the pasta dough from scratch, but it's well worth it in the end. Plus, learning a new skill of creating fresh pasta dough opens up a whole world of possibility for future recipes, especially as ravioli is so easy to personalise with your choice of filling.

  Butternut Squash Ravioli 
 with a sage & butter sauce

Serves 3-4
Prep 35 mins
Cook 35 mins

Don't forget to refer to my Conversion Chart for your temperatures and weights.

What you will need:
For the Pasta:
10 oz plain flour
2 medium eggs
2 medium egg yolks
1 tsp olive oil
pinch of salt

For the filling:
1 medium butternut squash
1 egg yolk
2 tbsp parmesan
1 tbsp olive oil
1 tsp chilli flakes
1 tsp nutmeg
salt and pepper

For the sauce:
3 oz butter
handful small sage leaves
dash lemon juice
pinch of salt
plenty of freshly ground black pepper

sprinkle of parmesan, to finish

What to do:

For the filling:
Start by preheating your oven to 200°C (400° F, Gas Mark 6). Cut the butternut squash in half lengthways and scoop out the seeds and stringy bits. Place the squash halves flesh down on a baking tray and cook for 30 mins, until the flesh is soft.

Once cooked, leave the halves to cool, then scrape the soft flesh out with a spoon. Using a fork, mash the squash to create a pulp, then mix together with the egg yolk, parmesan, oil, chilli flakes and nutmeg, with a little salt and pepper too.

For the pasta:
Add all of the pasta ingredients into a food processor and blend until it turns to a ball. Dust your work surface with flour and knead the dough for 8-10 minutes. Then, wrap the dough in cling film and leave to sit for 15 - 20 minutes.

Next, cut the dough ball in half and roll out the first half with a floured rolling pin to 3-5mm thick. (Alternatively, use a pasta machine if you have one). It should be quite elastic and may pull back a little.

Using a ravioli stamp, make a few light indentations in the dough to mark where to place the filling. (Only on one half of the rolled-out dough). Take a teaspoon of the squash filling and place in the centre of each mark. With a pastry brush, run a little water around the edges to make them slightly tacky.

Next, take the other half of the dough and fold it over to cover all of the filling balls. Press down slightly with your fingers then stamp out the ravioli, with the filling in the centre of each.

Repeat with the rest of the dough and filling until there is none left.

Tip: Wherever placing the ravioli pieces, always ensure the surface is dusted with flour. They can get a little sticky!

Next, bring a pan of salted water to the boil and simmer the ravioli for 5-6 minutes.

For the sauce:
While simmering the ravioli, place the butter and sage in a milk pan or similar. Warm until the butter melts, then add the lemon juice, salt and pepper. Keep this simmering until the ravioli is ready to serve.

Finally, place 6-8 pieces of ravioli on a plate, drizzle with the sauce and sprinkle on some parmesan to serve.

Yum! I certainly think a pasta machine would make this even better, plus you'd be able to control the thickness and the shape of the dough a lot more. But, by hand works just fine.

This method means the sauce ends up being almost caramelised, the sage leaves go crispy and it all compliments the ravioli perfectly. I definitely want to find other things to put this sauce with now!

I hope you've enjoyed today and it's lovely to be back on here again. Have a fab day everyone and I hope you haven't been too inconvenienced by the storm.

Much love!

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