Butternut Squash Ravioli

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Pasta

  • 225 grams ‘00’ pasta flour
  • Pinch of salt
  • 2 tsp Olive oil
  • 125ml water
  1. Mix all the dry ingredients with the oil.
  2. Add water slowly and knead for about 5 minutes until the dough is springy.
  3. Wrap in cling film and leave for 30 minutes.

Butternut Squash Filling

  • 1 small butternut squash
  • 1 tablespoon of olive oil
  • 1 teaspoon of chilli flakes
  • 20 fresh basil leaves
  • 20 leaves of fresh sage
  • 1 large clove of garlic
  • 1 tablespoon of pine nuts
  • Margarine
  • Salt
  • Freshly ground pepper
  1. Cut the squash into thick wedges and de-seed.
  2. Put the squash wedges in a bowl with a tablespoon of olive oil, pinch of salt, good grind of black pepper and a teaspoon of chilli flakes. Mix until all of the squash is coated.
  3. Roast in a pre-heated oven at 200°C for about 25 minutes until the squash is soft and browning.
  4. In a pestle and mortar grind the basil leaves, half of the sage leaves, the garlic, pine nuts and a grind of freshly ground black pepper into a thick paste.
  5. When the squash is roasted, scrape the flesh off the skin into a bowl and add the basil and sage paste and mash together.

Assembling and Cooking the Ravioli

  1. Divide the dough into 2 balls and pass through a pasta machine on the thickest setting.
  2. Fold the rolled pasta over and repeat the process at least 6 times until the dough becomes really elastic.
  3. After the last roll reduce the thickness on the pasta maker to a medium setting and roll out the pasta.
  4. Then reduce the thickness to a thin setting and roll out the pasta again, this time onto a floured surface.
  5. Put 2 teaspoons of the filling in 6 little piles evenly spaced along the middle of the pasta sheet (approximately 4cm apart).
  6. Fold the pasta sheet over long ways and press it together around the filling, being careful not to trap any air.
  7. Cut out the ravioli leaving with a knife or serrated cutter.
  8. Melt of knob of margarine in a saucepan and fry the remaining sage leaves until slightly crispy. Remove and put to one side.
  9. Heat a large pan of water and when boiling add the ravioli, and cook for about 3 minutes.

Serve with a knob of margarine and garnish with fried sage leaves.

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