A very luxurious pasta
Serves 4
2 hours
Plain Flour 200g
Eggs 3 (one for egg wash)
Butternut Squash 250g (peeled, deseeded and cubed)
Garlic 2 cloves Ricotta 100g Sage 1 tbsp chopped Parmesan 60g Butter 50g
Truffle Oil (optional)
Preheat the oven 1to 190°C. Put the squash in a roasting tin and drizzle with olive oil, season and toss. Roast for 20 minutes then add the chopped garlic and mix together, roast for a further 5-10 minutes.
Meanwhile make the pasta, by combining the flour and 2 eggs in a food processor till a loose ball. Knead the dough on a dusted surface for 3 minutes. Wrap in cling film and chill for 20 minutes.
Pulse the squash until smooth. Transfer to a bowl, stir in the ricotta, sage and the Parmesan. Season and set aside.
Quarter the dough and roll till thin. Do this by rolling and folding till left with a long narrow piece of pasta sheet. Repeat with the remaining 3 dough pieces.
Cut pasta shapes out of the sheets and place a small amount of mixture on half the shapes. Slightly whisk the remaining egg, and brush a little of this around the edges of each shape before putting the reaming shapes on top. Press down around the edges with a fork to seal the ravioli.
Cook in plenty of salty boiling water for 3 minutes.
In a pan melt the butter then take off the heat. Add the sage to the butter and stir, not allowing the sage to burn.
Add the cooked ravioli to the butter and toss gently to combine.
Serve with a drizzle of truffle oil, eat and enjoy!