As the weather is dropping cooler, and it is getting darker earlier I feel fully justified in buying autumnal vegetables and doing a spot of comfort cooking.
What could be more comforting than silky sweet roasted butternut squash encased in rich egg pasta with a sage and butter sauce? We bought the butternut last weekend and it has sat languishing on the breakfast bar crying out to be turned into something scrummy and so yesterday afternoon post-gym was the perfect time.
If you wanted to roast the whole butternut squash, it will yield enough leftovers for this recipe (Butternut, Bourbon & Vanilla cupcakes with cinnamon frosting here). The pasta dough creates enough for two separate meals (for 2).
The pasta roller was taken out of the box, and the new ravioli cutter (bought on a quick trip to Carluccios in town) was taken out of its shiny wrapping ready to roll.
If you are tempted by this autumnal treat then please follow the recipe below.
- 1/2 butternut squash
- Dried sage
- 4 eggs & 1 egg yolk
- 300g grade “00” flour
- Olive Oil
Start by quartering the butternut squash, remove the seeds, drizzle with a little olive oil and sprinkle over some sage.
You could use a pumpkin carving tool to scoop the seeds if you like, just to feel a little more seasonal. This is my one, and I couldn’t resist playing with it!
Roast in the oven at 170°C for 45 minutes.
Whilst the butternut is roasting, pile the flour onto a cleaned work-surface and push it into a mound.
Crack open the eggs
Using a fork slowly incorporate the eggs into the flour until it starts to form a dough.
Knead the dough for a good 5 minutes, pushing, pulling and tearing at the dough for a good 5 minutes until it becomes silky and smooth.
Wrap the dough in clingfilm and pop in the fridge for a good half hour.
By this time the butternut squash should have finished in the oven and be cooling. I peeled the skin off gently and mashed up the squash in a bowl. Leave to cool.
Once the dough has set in the fridge, remove and cut in half. Cover one half and pop back in the fridge to use in another recipe.
Roll out the dough on a lightly floured surface, cut in half and work with one lump of the dough at a time and then set up the pasta roller. Put it on the thickest setting (the thickest on mine is 7) and then begin to pass the pasta through the rollers a few times. Once it has passed through the thickest setting three or four times, change the setting to the next thinnest and pass the pasta through again.
Repeat this until you get to the lowest settings. My preference is to go down to setting “2” only for my ravioli.
Once the pasta is rolled out, I put a teaspoon of the butternut in the centre and overlaid another sheet, carefully shaping around the filling.
Use the ravioli cutter to cut to size and transfer to slightly floured plate.
The ravioli then only takes around 4 minutes to boil in a saucepan of boiling water.
Whilst it was cooking, I popped a little butter in a pan and sprinkled in some dried sage and a grind of rock salt & pepper, Toss this with the pasta and serve with a lovely green salad.