For the pasta dough:
- 300 g flour type 00
- 3 eggs
- A drizzle of olive oil
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
- Make the dough by putting into the food processor and whizzing to a ball.
- Cover with cling film and refrigerate.
- 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.
- Take off the lid and boil hard until all the liquid has evaporated.
- When the mixture is cold, add the breadcrumbs, parmesan and goat’s cheese. Check for seasoning.
- 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.
- 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.
- At this point, freeze them making sure they aren’t touching each other. When frozen, remove from the tray and put into containers.
- Melt the butter in a large frying pan and add the almonds to brown a little, then the capers and lemon.
- 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.
- 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.