Butternut squash ravioli

Ingredients

For the pasta dough:

• 300 g flour type 00
• 3 eggs
• A drizzle of olive oil
• Salt

For the filling:

• 300 g squash
• A sprig of rosemary/sage
• 1 bay leaf
• 1 large shallot, chopped
• 1 garlic clove, crushed
• 50g parmesan, grated
• 100g goats’ cheese
• 50g fresh breadcrumbs
• Olive oil
• 1 egg, beaten

For the sauce:

• A large knob of butter
• about 1 tablespoon capers and some of their juice
• Juice of a lemon
• Sliced almonds
• Grated parmesan
• Chopped parsley

Directions

1. Make the dough by putting into the food processor and whizzing to a ball.
2. Cover with cling film and refrigerate.
3. Cut the squash into small chunks and fry off gently with chopped rosemary, shallots, bay leaf and seasoning. Add a small drop of water then cover and stew until tender.
4. Take off the lid and boil hard until all the liquid has evaporated.
5. When the mixture is cold, add the breadcrumbs, parmesan and goat’s cheese. Check for seasoning.
6. Cut the dough into 8 segments and roll out each segment of dough in the pasta machine, starting on the widest setting and re-rolling until you have come to the finest setting. Lay out on the table and egg wash 4 of the strips of pasta and then place a spoonful of the mixture, equally spaced. Then place the pieces without egg wash on top.
7. Press around each mound in order for the pasta to stick and then cut out rounds with a cutter, or cut into squares. Go around each one again with your fingers and then place on a tray lined with a tea towel.
8. At this point, freeze them making sure they aren’t touching each other. When frozen, remove from the tray and put into containers.
9. Melt the butter in a large frying pan and add the almonds to brown a little, then the capers and lemon.
10. Put a large pan of water on to heat and, before it comes to the boil, add the frozen ravioli, bring back to the boil and cook for about 2 minutes.
11. Drain and add to the frying pan to coat. Sprinkle with parmesan and serve.

Recipe taken from From Mountain to Sea by Kate Probert, published by L'Amuse Chez Kate.