- 225 grams ‘00’ pasta flour
- Pinch of salt
- 2 tsp Olive oil
- 125ml water
- Mix all the dry ingredients with the oil.
- Add water slowly and knead for about 5 minutes until the dough is springy.
- 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
- Freshly ground pepper
- Cut the squash into thick wedges and de-seed.
- 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.
- Roast in a pre-heated oven at 200°C for about 25 minutes until the squash is soft and browning.
- 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.
- 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
- Divide the dough into 2 balls and pass through a pasta machine on the thickest setting.
- Fold the rolled pasta over and repeat the process at least 6 times until the dough becomes really elastic.
- After the last roll reduce the thickness on the pasta maker to a medium setting and roll out the pasta.
- Then reduce the thickness to a thin setting and roll out the pasta again, this time onto a floured surface.
- Put 2 teaspoons of the filling in 6 little piles evenly spaced along the middle of the pasta sheet (approximately 4cm apart).
- Fold the pasta sheet over long ways and press it together around the filling, being careful not to trap any air.
- Cut out the ravioli leaving with a knife or serrated cutter.
- Melt of knob of margarine in a saucepan and fry the remaining sage leaves until slightly crispy. Remove and put to one side.
- 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.