It’s hard to beat homemade pasta, particularly if you’re using our wonderful eggs. This recipe for a filled ravioli might take a little time to prepare, but it’s well worth it and isn’t as “cheffy” as it might sound. Once your filling’s made and your pasta is rolled out, it’s simple to assemble and sure to impress.
Preparation time
1 hour
Cook time
5 minutes
Serves
4
Ingredients
For the filling:
- ½ a medium butternut squash (about 400–450g), peeled, deseeded, and cut into small cubes
- 1 medium onion, thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 16 sage leaves
- 25g butter
- 250ml vegetable stock or water
- Sea salt and freshly ground black pepper
For the pasta:
- 400g type 00 (double zero) flour, plus extra for dusting
- Good pinch of fine salt
- 4 free range Respectful eggs
To serve:
- 50g butter
- 75g soft goat’s cheese (fresh chèvre or similar)
- 25g of roasted hazelnuts, bashed
- Sea salt and freshly ground black pepper
Method
- Place a medium heavy-based pan over a medium-high heat. Add the butter, followed by the onion, squash and garlic. Season lightly and cook, stirring regularly, for 10 – 15 minutes until softened and beginning to caramelise (but not too dark).
- Finely chop half of the sage leaves, stir them into the pan and cook for a further 2 minutes.
- Pour in the stock, cover and simmer gently for 15–20 minutes, until the squash is very tender.
- Lift the vegetables into a blender with a slotted spoon (avoid too much liquid). Purée until smooth and silky, adding a little liquid only if needed. Season to taste, then spoon into a bowl, cover, and chill.
- Place the flour in a large bowl and season with the salt. Make a well, crack in the eggs and whisk with a fork, gradually incorporating flour until a soft dough forms.
- Knead the dough on a clean surface for 8 – 10 minutes until it’s smooth and silky. Then wrap the dough in cling film and chill it for 30 – 40 minutes.
- Divide the dough in half and roll it out thinly using a pasta machine (or rolling pin if you’re patient). Cut one sheet in half widthways and lay both halves on a floured surface.
- Place heaped teaspoons of squash mixture along one sheet at 6–8 cm intervals. Dampen the pasta around the filling with touch of water, then lay the second sheet over the top, pressing gently to seal and remove air pockets. Cut into squares of ravioli.
- Repeat with the remaining dough and filling. Dust with flour and keep in a single layer.
- Bring a large pan of salted water to the boil. In a separate large frying pan, melt the butter with the remaining sage leaves over low heat.
- Cook the ravioli for 3 minutes, transferring them straight into the sage butter with a slotted spoon (a little pasta water is fine). Season and turn gently in the butter. Scatter the bashed hazelnuts into the pan and turn through the butter.
- Divide between four plates, dot with crumbles of goat’s cheese, and spoon over the buttery nutty sauce.
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