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Goat cheese and roast butternut squash ravioli

By December 06, 2019 , ,

Butternut squash and goat cheese work so well together. You get the contrast of the sweet squash and the sharpness of the cheese. I like to roast the squash to intensify the flavour. It's a wonderful dish for this time of year with squash being in season. 

Pasta dough
200g '00' pasta flour
2 eggs
1 egg yolk

If making by hand, mix all ingredients together until it forms a ball
Knead for 1-2 mins
If using a food processor pulse all ingredients together until they form a ball 
Wrap the dough in cling film and place in the fridge.

100g roasted butternut squash pureed until smooth
50g fresh chives finely chopped
100g goat cheese finely chopped
50g parmesan grated
Salt and pepper

With a fork, mix the puree in a bowl with the goat cheese and parmesan, ensuring there are no large lumps of goat cheese
Season with salt and pepper 

To make the Ravioli
Roll out the dough until it is "paper thin" or you can at least almost see your hands through the dough
The setting will vary from pasta roller to pasta roller, but the hand technique is a good gauge for ensuring your ravioli will not be too thick

If making by hand
Have two lengths of pasta dough the same size, side by side
On one, place your filling at intervals using a teaspoon along the pasta dough ensuring there is a good sized gap between each piece of filling
With your finger, wet the dough around the filling
Place the other length of pasta over the filling and press the dough around the filling, ensure there are no air pockets
Cut the dough into shape using either a pastry cutter or pasta cutter
Place on a tray dusted with flour in the fridge until you are ready to cook

If using a ravioli tray
Roll out two lengths of dough slightly bigger than the size of your tray
Place one on the tray and press the dough into the holes gently
Place the filling into the holes
Wet the pasta around the outside of the holes
Place the other length over the top and using a rolling pin roll the pasta on the tray so that it gets cut by the serrated edge of the tray
Remove the ravioli and place on a tray dusted with flour covered in the fridge
Repeat until you have used all the dough and the filling

To cook the ravioli
Place the ravioli in a large pan of boiling salted water and cook for 3 minutes
Remove from the water using a slotted spoon and allow to drain on some kitchen paper
I like to serve this with a sage butter (50g salted butter, gently melted with 5 finely chopped sage leaves)

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