Orange flour

Butternut Squash Ravioli with Caramelised Onions

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Ravioli are one of my ultimate comfort foods; little pockets of joy that can be stuffed with all manner of exciting combinations. These butternut squash ravioli straddle the line of fine-dining elegance and creamy indulgence and wonderfully balance the sweet and the salty for a mouthwatering flavour. The egg pasta dough is well worth making yourself – no store bought pasta can match its rich, fresh flavour. Be sure to maintain that classic italian ‘al dente’ bite – when they rise to the surface of the water during cooking, trust that they are done!

Ingredients:

For the butternut squash puree:

2-3lb butternut squash

2tbsp sage, finely chopped

1/2 cup sweet corn

1/4 cup Parmesan cheese, grated

1/4 cup mature Cheddar cheese, grated

1tsp salt

1tsp black pepper

1tsp red chilli flakes

For the egg pasta dough:

2 cups plain flour

3 eggs

good quality extra-virgin olive oil

For the caramelised onions:

2 large yellow onions, caramelised (see recipe below)

olive oil

salt

butter

Method:

For the butternut squash puree:

(preheat oven to 180*c)

– half the butternut squash and scoop out the seeds

– roast in the oven for around 30 mins, or until soft

– leave to cool, then scrape out the soft inside and blitz in a blender until you have a smooth puree

For the egg pasta dough:

– sift the flour into a large bowl

– make a well in the centre using the back of a spoon and crack in the eggs

– begin to incorporate the eggs into the flour with a fork, then when the mixture become more dense, use your hands to continue mixing

– add olive oil as needed when the dough begins to feel a little dry

– continue kneading until the dough comes together into a smooth and elastic ball

– cover with a damp towel and allow to rest for 10 minutes (or alternatively, if you are not using the dough immediately, wrap tightly with cling film and place in the fridge – use within 24 hours)

To make the ravioli filling:

– Place all ingredients into a blender and blitz until smooth and well-combined

To caramelise the onions:

– peel and slice with onions into rounds, about 1/4″ thick

– heat olive oil in a skillet over a medium-low heat and add the onions along with a pinch of salt

– stir, cover and leave for 5 minutes

– repeat this process for around 20 minutes, or until the onions are soft and golden

– after 20 minutes, uncover and continue cooking, stirring often, for around 15 minutes

– remove from the heat and set aside

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For the ravioli:

– on a well-floured surface, roll the pasta dough into a rectangle, until thin but not in danger of tearing (alternatively, if you are lucky enough to have a pasta machine, use this)

– cut the rectangle exactly in half

– spoon tablespoons of the ravioli filling over one half, spaced an inch apart and in uniform lines

– use a pastry brush to brush a little water between the filling

– carefully place the second half of pasta dough on top and gently, but firmly, press down to seal, being sure not to leave any air pockets

– cut into individual ravioli and use a fork to seal (and prettify) the edges

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– bring a large pot of salted water to the boil

– once boiling hard, add the ravioli and cook until they float (a few minutes)

– in the meantime, remove the onions from the pan and set aside but DO NOT clean the pan

– place the pan back onto the heat and add a couple of tbsp of butter

– remove ravioli with a slotted spoon from the water and place into the pan of butter to brown and soak up all the wonderful caramelised onion flavour

– divide the ravioli between the plates and top with the caramelised onions, a good grating of parmesan cheese and a crack of black pepper

Serves 2-3 people, makes approx. 18 ravioli.

 

Visit our new blog, Dine&Discover, where you can discover cuisines from around the world and learn more tasty recipes. 

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This entry was posted on August 8, 2014 by in Cheese, Dinner, Italian, Lunch, Pasta and tagged , , , , , , , , , , .
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