I have said it before and I will say it again my man loves pasta so here is another great pasta recipe. One of my favourite things to do is to find a recipe that I trust and then make endless variations, do you do that? You can find the basic pasta dough recipe in this previous post. Remember to omit the saffron and lemon zest from the dough recipe.
for the filling;
300g butternut squash cut into cubes
3 cloves of garlic smashed
semolina to sprinkle
salt and pepper
- Saute the squash and garlic in a little oil until soft.
- Mash the squash with salt and pepper until it is all mixed up.
- Meanwhile roll the dough out until very thin and cut into circles.
- Place a small amount of the mixture into the centre of each circle. Wet the outside with a little water and place a second disc on top and press to seal.
- Sprinkle the ravioli with semolina to dry them out and store for at least hours before cooking them in boiling water.
Once the ravioli are made you can store them in the fridge for up to a week, if you want to stack them on top of one another place some greaseproof paper in between to stop them sticking together. We had the ravioli twice that week. To change it up a little I served it with a little chili oil and balsamic vinegar on the first night pictured above and sage pesto pictured below. What will you serve yours with?