Serves 4
Butternut puree
700g butternut squash, peeled, diced small, seeds removed. 2 cloves of garlic- roughly chopped. 1 sprig rosemary. Olive oil. Salt and pepper
Preheat oven to 190 deg cel. Place squash, garlic and rosemary in a large bowl. Add enough olive oil to coat all the ingredients, and season. Place onto a roasting tray and cook until soft and slightly caramelised, which will take 20-30 mins. Blend until smooth.
For the ravioli: 200g gluten free plain flour, 2 medium size eggs, 2 egg yolks, large pinch of salt, 2 level tsp xantham gum, 2 tsp olive oil, plus extra flour for dusting.
Place the dry ingredients in a small bowl, and mix well. Make a well in the middle, and then place the eggs, yolks, and olive oil in the middle of the well. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and knead on a clean surface for a couple of minutes until smooth and firm. Add a little extra flour if too wet.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on
most machines. Roll your dough through this setting and then fold the dough in half. Pass it
through again and then fold it in half again and follow this procedure 10 times until you have
a very smooth dough. Ideally at this point, wrap the dough in cling film and allow to rest for 45 minutes. Now roll the dough through each setting until you get down to No 2
1/2 or 2 . Your pasta should be very thin now.
Lightly brush the pasta with water, then pipe small dots of the filling down the centre of the pasta leaving about 4cm gaps in between. Fold the pasta over these dots, and lightly press the pasta down removing the air in the process and sealing the ravioli. Using a ravioli cutter, cut the pasta into individual ravioli. Allow to dry slightly, and cook in boiling and salted water for 2/3 mins.
Sage butter and crisps
Small bunch of sage, 80g unsalted butter. 2 cloves of garlic, roughly chopped. 1/2 lemon. Salt.
Preheat deep fat fryer to 160 deg cel. Pick around 20 sage leaves and deep fry until crisp and drain on kitchen paper. Melt the butter with the remaining sage (including stalks) and garlic until starts to turn a nutty brown colour, then remove from the heat and add lemon juice and a little salt. Strain.
