Squash, Red Pepper & Ricotta Ravioli
Servings: 4
Prepping Time: 90 mins
Cooking Time: 15 mins
Ingredients
1 Medium Squash (Kabotcha or Harlequin Variety
2 Red Peppers, Roasted
600g Type 00 Flour
200g Ricotta Cheese
100g Pine Nuts
3 Whole Eggs plus 7 egg yolks
2 Garlic Cloves, minced
Unsalted Butter
Fresh Sage, finely chopped
Grated Parmesan, optional
Directions
- Preheat oven to 180c. Quarter your squash, removing the pulp and seeds with a spoon. Place squash and peppers on a roasting tray and roast for 40 mins. Once cooked, scoop out the soft flesh into blender along with pine nuts and ricotta and blitz until smooth. Refrigerate to firm up.
- To make the pasta, combine the flour and eggs in a bowl to form a firm dough. Tip out onto a flat surface and knead for 15 minutes untl smooth. Refrigerate for around 45 minutes.
- Remove the pasta dough from fridge and portion out 100g of dough. Dust with flour and run the dough through a pasta maker from 1-7. Lay your pasta sheets on a flat surface and spoon 1/2 tbsp filling on to the bottom layer. Space them apart and lay another sheet of pasta on top, Using a cookie cutter, cut out the ravioli. Repeat this step until you have made enough ravioli.
- Bring a pan of salted water to the boil and cook the pasta in batches for around 3 minutes, Remove from water and add them to a frying pan with alot of butter. When the butter starts to brown, reduce the heat and add thegarlic and chopped sage. Spoon the butter sauce over the ravioli.
- Serve hot with grated parmesan (optional)
(Make the pasta and filling in advance to save yourself some time in the kitchen. Fresh pasta can also be frozen)
