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Cracker ravioli


Ingredients:

1 butternut squash , (1.2kg)
250 g ricotta cheese
½ teaspoon dried red chilli flakes
1 whole nutmeg , for grating
olive oil
200 g vac-packed chestnuts
½ a bunch of fresh sage , (15g)
20 g Parmesan cheese , plus extra to serve

PASTA:
1 x Royal pasta dough
75 g baby spinach
semolina , for dusting
BUTTER SAUCE
100 g unsalted butter
4 clementines
TO SERVE:
50 g skin-on almonds

Method:

Preheat the oven to 180ºC/350ºF/gas 4.

To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray. 

Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.

Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking. Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.

Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.

Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.

Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.

Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.

Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.

For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.

Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).

Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.

Tips:

Leave out the spinach and pick a handful of sage leaves into the butter sauce for a super-tasty, fragrant alternative.

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