Ingredients: Serves 2
For the filling:
- 300g butternut squash or pumpkin, cut into thick wedges
- 1 tbsp olive oil
- 50g Parmesan (or vegetarian alternative), grated
- 1 egg yolk
- 100g breadcrumbs (if needed)
For the pasta:
- 200g ‘00’ pasta flour, plus extra for dusting
- 2 eggs
- 2 tsp olive oil
- 1 egg, beaten, to seal the pasta
- Fine semolina, for dusting
For the sauce:
- 100g unsalted butter
- Small bunch of sage, leaves picked
- Juice of ½ lemon
- Crumbled or grated Parmesan, to serve
- Toasted pine nuts, to serve
1. To make the filling, preheat the oven to 220°C/200°C fan/Gas 7. Line a large roasting tray with baking paper, toss the squash with the oil and roast for 25-30 minutes or until completely soft.
2. Scoop out the flesh into a bowl (discarding the skin). Mash well and leave to cool before mixing in the Parmesan and egg yolk. If the mixture is very loose, stir in the breadcrumbs to help it firm up – you will need to be able to form small balls of the mixture. Set aside.
3. To make the pasta, add the flour, 2 eggs and oil to a food processor. Blitz until it comes together in a dough then tip out onto your work surface and knead for a few minutes until the dough feels smooth.
4. Pat into a rough rectangle (to make it easier to roll later), wrap in cling film and leave to rest for 20-30 minutes before rolling. Set up a pasta machine ready with the widest setting.
5. Cut the dough in half to make it easier to work with – make sure the other half is well wrapped in cling film to stop it drying out.
6. Roll the dough out so that it is the same width as the pasta machine and slightly thicker than the widest setting. Feed the dough through the roller, fold in half then roll again on the same setting. Dust with a little flour if needed.
7. Reduce the machine setting by one each time you roll – no need to fold the dough in half each time. You might not need to go all the way down to final setting, if it feels very fragile at the second-to-last setting, stop there.
8. Keep the pasta covered with a clean cloth while you repeat with the other half of the dough.
9. Scoop small balls of the squash filling and place at even intervals along the sheets of pasta, just above the middle of each sheet.
10. Lightly brush the edges around the filling with the beaten egg, fold the rest of the pasta sheet up and over the filling, gently pressing to remove any air bubbles and seal in the filling.
11. Use a ravioli or pastry cutter to cut each piece into an individual square. Keep on a tray, sprinkled with semolina to stop them sticking, until ready to cook.
12. Put a large pan of salted water on to boil.
13. Melt the butter for the sauce in a small pan. Once it turns golden brown and smells nutty, add the sage leaves and cook for 30 seconds or until starting to crisp up. Remove from the heat and squeeze in the lemon juice.
14. Boil the ravioli for 4-6 minutes or until piping hot in the middle. Drain and toss with the butter sauce before serving garnished with crumbled Parmesan and toasted pine nuts.