This tasty ravioli makes a great starter and although a bit fiddly everything can be made in advance so easy for a dinner party.
200°c.185°c fan – 400°f – Reg 6
Peel and chop butternut and garlic. Chop peppadews and if using fresh sage chop.
Coat butternut chunks and garlic with oil place on a baking tray and cook until soft approx. 45 mins
When cooked put in a mixer and pulse add more olive oil slowly until smooth.
Add peppadews, Parmesan, sage and seasonings to taste.
Leave to cool fully
Mix all ingredients together to a stiff dough.
Knead and stretch the dough until elastic (about 10 minutes)
Wrap in cling film and put in fridge for 30 minutes.
On a floured surface roll out – if you have a pasta machine put through until the dough is approx. 2mm. No machine? Roll the dough until it is 2mm thick.
Put a teaspoon of cooled filling on one layer of pasta dough then cover with another layer cut around each one and press edges getting rid of any air and making sure well sealed.
Chop sage and garlic
Put butter in a saucepan and melt add sage and garlic and cook very slowly so the butter is infused with both.
Raise the heat so butter browns and the sage is crisp. Stir all the time.
Add Parmesan and seasonings to taste.
Cook the ravioli in salted boiling water for 2 minutes.
Serve with butter sauce and garnish with pine nuts.
This recipe makes approx. 60 ravioli parcels so freeze them before cooking and when you need them take them directly from the freezer and cook as above. I use hot peppadews which give the dish a zing but if you don’t like much spice buy the milder version.
Butternut and peppadew puree
Other recipe to try here
TO PRINT RECIPE
400g 00 Flour
4 tabs oil
4 tabs water
1 tsp salt
1 butternut squash
4 garlic cloves
Brown butter sauce
1 garlic clove
Roasted pine nuts
Butternut & Peppadew Ravioli with Brown Butter Sage Sauce
1 hr 50 minutes
makes approx. 60 ravioli
TO PRINT RECIPE