Recipe: butternut squash & chorizo ravioli

Cooking has always been one of my favourite past times and what I do to relax. Amongst my friends I’m known as the feeder, but over the last few months cooking has been about trying to eat as healthily as possible (I’m breastfeeding) in the quickest possible way.

Earlier this week though Mr B got home from work early and I took the opportunity to get inventive in the kitchen (can anyone tell Masterchef is back on!), anyway I’m no John Torode but it was a success so I thought I’d share the recipe for homemade ravioli that I came up with…

Roasted butternut squash and chorizo ravioli with sage butter

It sounds a lot more complicated than it is but if you have a pasta machine it really doesn’t take long at all. This served two but with a fair amount of pasta left over.

First up make the pasta, I used 300g of type 00 flour (or just use strong white) with three large eggs. I used my KitchenAid with the dough hook attachment, mix till it has formed a ball with a silky texture then pop it in the fridge for an hour wrapped in cling film.

Next up get on with the filling. This I made up with what I had in the fridge. Chop up half a butternut squash and put into a roasting tray with a bit of ripped up sage, seasoning and plenty of olive oil. Roast for around 25 mins on about 160c turning now and then so it doesn’t catch. Once cooked, lightly mash with a fork, I left some chunks in it for a bit of texture, chop up some chorizo and stir through along with a little more seasoning to taste.

Then roll out your pasta sheets. I used a machine and took it down to the second setting. Lay one sheet out and spoon dollops of filling evenly along, I used a heaped teaspoon and roughly left 5cm between each one. Use water to create a seal before laying another sheet on top. Shape your ravioli, I use my hands to cup around the filling to get rid of any air then a pastry cutter to cut them out and make them the same size. The most important thing is to make sure they are properly sealed so no filling escapes when you are cooking them.

Cook them in a large pan of salted boiling water for about 4 minutes.

Whilst they are cooking make the sage butter. In a small frying pan rip up some sage and add a large knob of butter, let it melt and infuse, be careful not to catch the butter though. Serve drizzled over the cooked ravioli!



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