This recipe would work well using sweet potato instead of butternut squash and could be served as a starter using fewer quantities.
Ingredients (serves 4):
For the filling:
– 1 large Butternut Squash, peeled and cut roughly into 1 inch cubes.
– Olive Oil
– Salt & Pepper
– 1 Red Onion, finely diced
– 50g Hard Goats Cheese, grated
– 1/2 tsp Nutmeg
For the pasta:
– 300g 00 Flour
– 3 Eggs (+ 1 extra for brushing )
– Pinch of Salt
For the Sauce:
– 100g Unsalted Butter
– Handful of fresh Sage
– 1/2 tsp Ground Garlic
1) Pre-heat oven to 200 oC
2) Put all the pasta ingredients into a food processor and blend untill it forms a dough. Need the dough by hand for approx 5 minutes. Separate the dough into 4 quarters then wrap individually in cling film and put in the fridge for 30mins.
2) Put the butternut squash in an oven proof dish and mix in a drizzle of oil and salt & pepper. Roast for 20mins.
3) Fry the red onion in a pan with a drizzle of oil then mix in with the butternut squash after the 20mins of roasting and roast together for another 10mins.
4) Take the butternut squash mix out of the oven and set aside to cool.
5) Take the pasta dough out of the fridge and roll out a quarter at a time with a rolling pin. Use extra flour if needed.
7) Add the goats cheese & nutmeg to the butternut squash mix. Check for seasoning.
8) Place approx. 1/2 a tbsp of the mix onto one of the pasta sheet and repeat leaving at least an inch between each mix.
9) Carefully place another pasta sheet on top moulding around each mix removing any air bubbles. Brush a little of the extra egg around the sides to help the pasta stick together.
10) Using a cutter or knife, cut your ravioli shapes. Enure that the ravioli is pressed down firmly along the edges to prevent water getting in during cooking. Repeat this process with the other 2 pasta sheets.
12) Whilst the pasta is cooking, melt the butter in a frying pan & add the sage, garlic, salt & pepper.
13) Drain the pasta, place into large bowls and spoon over the butter sauce. Garnish with a sage leaf.