Butternut Squash Ravioli

Method

Step 1

Preheat the oven to 200°C.

Step 2

Mix the pasta flour, salt, oil and eggs in a bowl until it forms a dough. Knead the dough for 5 minutes before wrapping it in Clingfilm and leaving it to rest for at least 15 minutes

Step 3

Peel and dice the squash into small pieces, toss in a little olive oil, salt and pepper and dump into an oven tray. Roast for 15-20 minutes until cooked through.

Step 4

Dice the onion and garlic and finely chop the thyme and rosemary before frying them with a dash of oil in a saucepan with lid for 5 minutes

Step 5

Transfer the cooked squash to a bowl and mash together with the cream cheese, cooked onion mix, then taste the filling for seasoning.

Step 6

Bring a large pan of salted water to the boil.

Step 7

Roll the pasta out into sheets as thin as possible either by hand on a well-floured surface or using a pasta roller if you have one. Brush the pasta with milk and spoon tsp sized dots of the filling onto the pasta.

Step 8

Cover with another sheet of equally thin pasta and press down around the filling to seal.

Step 9

Cut out the ravioli using a fluted circular cutter. Note that up to this stage can be done a few hours before cooking if you want to get the preparations of a meal out of the way.

Step 10

Drop a portion or two of the ravioli into the pan at a time and boil for 3-4 minutes to cook the pasta but so that it remains al dente.

Step 11

Melt the butter in a pan, add flour then the coconut milk. Let it flour taste cook out then add the ravioli.