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Squash & ricotta ravioli
7-veg tomato sauce, rocket & Parmesan
Squash & ricotta ravioli
Serves 4
Cooks In2H 30M
DifficultyNot too tricky
Nutrition per serving
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Ingredients
- 1 small butternut squash , (900g)
- 250 g ricotta cheese
- ½ a bunch of fresh basil , (15g)
- 3 large free-range eggs
- 300 g Tipo 00 or plain flour , plus extra for dusting
- 600 ml 7-veg tomato sauce
- 70 g rocket
- 10 g Parmesan cheese
- extra virgin olive oil
- 1 small butternut squash (2 lbs)
- 8 oz ricotta cheese
- ½ a bunch of fresh basil (½ oz)
- 3 large free-range eggs
- 2¼ cups Tipo 00 or all-purpose flour, plus extra for dusting
- 2½ cups 7-veg tomato sauce (see page 234)
- 2½ oz arugula
- ⅓ oz Parmesan cheese
- extra virgin olive oil
Tap For Method
Tap For Ingredients
Method
- Preheat the oven to 180°C/350°F/gas 4.
- In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
- Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
- To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
- Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
- Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
- Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
- Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
- Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
- Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.
- Preheat the oven to 350°F.
- In a pan, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
- Halve it in the pan, discarding the skin and seeds. Pick, finely chop, and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the pan. Taste, season to perfection, and cool.
- To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in plastic wrap, and rest for 30 minutes.
- Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
- Now fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough.
- Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds. Take it right down to 1/32 inch, then lay the sheet flat and stamp out circles with a 5-inch cutter.
- Working quickly, spoon 1 heaping teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
- Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
- Toss the pasta with the sauce and arugula and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.
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