No pasta machine. No fuss. Just perfectly formed butternut ravioli. Give it a go MOB.
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Serves
4
Egg
Butter
Lemon
Plain Flour
Parmesan
Ricotta
Thyme
Sage
Butternut Squash
Salt
Black Pepper
Olive Oil
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Serves
4
Egg
Butter
Lemon
Plain Flour
Parmesan
Ricotta
Thyme
Sage
Butternut Squash
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Cut your squash into cubes. Add to a baking tray with salt, pepper and olive oil. Roast for 30 minutes until soft.
Step 3.
When the squash is ready, add it to a bowl with grated parmesan, ricotta, chopped thyme, chopped sage leaves, the zest of a lemon, salt and pepper. Mash it all together.
Step 4.
Pasta Time. It is easy. So easy. You just have to have faith and be persistent. Measure out 200g of flour and pour it onto a surface. Make a well in the middle. Crack eggs into a bowl and whisk together. Pour the egg mix into the well.
Step 5.
Mix the egg into the flour with a fork. Once it has absorbed, dust your hands with flour and start working the dough. If it is slightly dry, add a small drop of water. It will start off quite sticky but if you keep kneading and beating it about, it will become soft and smooth.
Step 6.
Once smooth, wrap it in cling film and refrigerate for 20 minutes.
Step 7.
Once it has cooled, take the dough from the fridge. Cut it into quarters. Take 1 quarter, place it on a surface covered with flour and roll it out with a rolling pin. Roll it thin. Half the thickness of a 10p piece. It doesn’t matter if it is a bit thicker but the thinner the better.
Step 8.
Cut out circles with a cutter. Each quarter of the dough should give you 8 circles. You’ll need 32 circles to make 16 ravioli.
Step 9.
Lay out the circles. Place a little dollop of filling in the centre of 16 of them.
Step 10.
Run water around the edge of the filling and put another pasta circle on top. Squeeze it down around the filling. Then take a fork and press down around the edges of the ravioli so it is sealed. Done!
Step 11.
Heat a pan of water and season with salt. Add your ravioli. They should take 4 minutes. They are ready when they all float to the top.
Step 12.
In the meantime, get your sauce on. Melt butter in a pan. Add sage leaves and 12 drops of lemon juice. When the butter starts to brown, remove from the heat.
Step 13.
Serving time. Place ravioli on a plate. Pour the butter sauce over the top. Add the crispy sage leaves, sprinkle over some extra Parmesan and bob's your uncle! Enjoy!
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Notes (1)
J
Jade M.
6 months ago
Mob… I love you and this was utterly delicious. But rolling out that pasta dough with a rolling pin took FOREVER. I was cooking for about two hours! I also followed the ingredients exactly and ended up with about double the filling needed - so that’s handy for the freezer or if my arms ever recover enough to roll out another round of ravioli
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