Home » Pasta » Roast Butternut Ravioli & Pecan Nuts
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Recipe By Jaxters

Ref: 756
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   150 g  00 Flour
   150 g  Semolina fine flour
   150 ml  Water
   3 tbsp  Olive oil
   1/4 tsp  Ground turmeric
   1/2 tsp  Salt
   250 g  Butternut squash peeled & chopped into chunks
   1/2 Onion cut into wedges
   30 g  Pecan nuts chopped
   3 Garlic cloves whole skins on
   1 tsp  Dried Sage
   1/4 tsp  Ground Nutmeg
   1/2 tsp  Salt
   1/2 tsp  Freshly ground black pepper
   sprinkle  Pecan nuts
   sprinkle  Extra virgin olive oil


  Step 1
Pre-heat oven to 180°C fan
  Step 2
Put the flours, water, oil, turmeric & salt in a bowl & mix to bring together to form a soft to firm dough, if too dry add more water in dribs to get the required consistency, then wrap in cling film flatten into a disc & put in the fridge for 1 1/2 hours.
  Step 3
In a baking tray add squash, onion, whole garlic cloves & oil stir round to coat all in oil then bake for 25 mins, then remove & set aside to cool to cold.
  Step 4
Place squash, onion, salt, pepper, sage, nutmeg & squeezed out garlic cloves into a food processor & blitz to a smooth paste.
  Step 5
Cut dough in half, then using a pasta roller which is best or use a rolling pin on a floured worktop, roll out 2 thin strips 12 to 14 cm wide, then place a tbsp of the beef filling in the centre 4cm apart, when wet around the edges with a pastry brush, then lay the other pasta strip over the top of the fillings, push as much of the air out as you can & squeeze edges together, using a knife or a pastry wheel cutter cut into squares.
  Step 6
Cook ravioli in salted boiling water for 3 mins scoop out with a slotted spoon, serve & garnish

Suggestion & Tips

Nice with asparagus &/or with a salad.
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