2nd April 2020
Goat's cheese, butternut squash & wild garlic ravioli
The perfect recipe to whip up and enjoy al fresco this summer, with your chilled glass of Sauvignon Blanc. Or if you prefer red, a Cabernet Franc.
FOR THE PASTA DOUGH
550g pasta flour
6 egg yolks
4 whole eggs
Pinch of salt
Teaspoon of olive oil
FOR THE FILLING
200g goat’s cheese
2 butternut squash Chives, finely chopped
Wild garlic leaves, finely chopped
Sea salt, for seasoning
Egg for brushing
50g shaved Parmesan
Chives, finely chopped
In a food mixer, using the dough hook attachment, add the flour and salt and begin to mix on a low speed setting. Gradually add the egg yolks, whole eggs and olive oil. Knead until a firm dough is formed, wrap with cling film and place in the fridge for 90 minutes to rest.
Peel and remove the seeds from the butternut squash and chop into 1-2cm pieces. Place in a baking tray, drizzle with olive oil and season with a pinch of salt. Cover the tray with foil and roast in the oven at 180°C for 20-30 minutes or until soft. In a mixing bowl, crumble the goat’s cheese, along with a pinch of chopped chives and chopped garlic leaves. Once the butternut squash is roasted add it to the mix while still warm to soften the cheese and mash.
BUILDING THE RAVIOLI
Bring a large pan of water to the boil. Take the pasta dough from the fridge and cut in half, making two balls of equal size. Dust the work surface with flour and, with a rolling pin (use a pasta machine if available), roll out the first ball into a thin pasta sheet approximately 1-2mm in thickness. Using a circular biscuit cutter, roughly 7.5cm in circumference, cut out as many circles of pasta as you can. These will become the bases of the ravioli. Put the circles on a tray lightly dusted with flour. Place a spoonful of the filling in the middle of each pasta circle. Once all the circles are complete put the tray to one side.
Repeat the rolling out and cutting process with the second ball of dough. These pasta circles will form the tops of the ravioli. Take the pasta circles with the filling and gently brush egg over the exposed pasta. Cover each one with a second pasta circle. Press the edges down to ensure they are firmly sealed. To finish, use the cutter to trim the edges to create neat parcels. Add the ravioli to boiling water and cook for 4-5 minutes. Either refresh in ice water to use later or eat straight away.
In a saucepan, melt some butter until it starts to foam – but does not burn. Toss the ravioli through the butter and add some more chopped chives or wild garlic leaves and Parmesan. Finally, serve in a large bowl with some shaved or grated Parmesan.