I love the arrival of pumpkins and squash in the autum with their vibrant colours and sweet, vesatile flesh. This recipe uses butternut squash which blends to a wonderfully smooth puree and the combination of squash, pasta and buttery sauce is somehow rich and hearty but also light (I know that is a contradiction but try it and see for yourself). It is buttery and sweet and savoury all at the same time.
You can use this filling in a traditional sealed ravioli but the open ravioli is easier but no less elegant or tasty.
Try garnishing it with a few sage leaves fried in a little oil until crispy for added texture.
For the filling
1 oz / 25 g Butter
1 tbsp olive oil
1 lb / 500 g Butternut Squash – peeled and diced
Salt and freshly ground Black Pepper
1/2 tsp Grated Nutmeg
For the Pasta
200g “00” Flour
2 Large Free Range Eggs
For the Sage and Pine Nut Butter
4 oz / 110 g Butter
1 handfuls sage leaves
25 g pine nuts
25 g parmesan, finely grated
Make up a batch of pasta dough, wrap it in cling film and put it in the fridge to rest.
Put the butter and olive oil in a large frying pan on a low heat. Add the squash, season with salt and pepper and cook gently for around 20 minutes until soft and cooked through but not browned. Remove from the heat and use a stick blender to create a smooth puree. Season with nutmeg and keep warm.
Roll out the pasta until very thin. Cut into squares approximately 3”x3” (7.5cm x 7.5cm). Bring a large pan of salted water to the boil.
Make the sage and pine nut butter. Melt the butter in a small, shallow pan and add the sage leaves, pine nuts and a little salt and pepper. Gently cook for 4–5 minutes until the pine nuts turn golden. Be careful not to burn either.
While the butter melts cook the pasta squares in the boiling water. – they will only take 3-4 minutes. Drain and place on hot plates.
Place a spoonful of the butternut squash mixture on each pasta square and fold in half diagonally. Drizzle over the sage and pine nut butter and top with a sprinkling of parmesan.
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