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<\/a>Squash and sage ravioli<\/p><\/div>\n
Makes enough for a main meal for two<\/p>\n
Ingredients<\/h2>\n
200g roasted squash
\n2 eggs
\n130g plain flour
\nsalt and pepper
\nfresh sage leaves
\ntwo tablespoons pine nuts
\nOlive oil and balsamic vinegar, to serve<\/p>\n
Method<\/h2>\n
Make the egg pasta. I start with 60g of flour for each egg and add the rest if necessary, it’s far easier to adjust the mixture by adding flour than adding egg. Two eggs worth of pasta makes enough for 3-4 servings.<\/p>\n
Beat the eggs together. Sieve the flour into a large mixing bowl, mix in a pinch of salt, make a well in the middle of the flour and pour in the eggs. Mix the flour into the eggs until it comes together into a dough, it should not be sticky to touch and does not matter if it’s lumpy.<\/p>\n
<\/a>Kneaded pasta<\/p><\/div>\n
Knead the dough until it’s smooth and elastic, 5-7 minutes should be sufficient. <\/p>\n
<\/a>Rolled pasta<\/p><\/div>\n
Dust your surface with flour and roll out the dough until it’s paper thin. (this is the tedious part, it should spring back a bit)<\/p>\n
Mash up the squash with the back of a fork and season with freshly ground black pepper.<\/p>\n
Lightly bruise your sage leaves with the rolling pin or the back of a spoon or something, it lets the oils out and makes it more fragrant.<\/p>\n
Assemble the ravoli. You could do them individually, cutting out crimped circles with a small pastry cutter and folding them over, or do them as a production line, like I did.<\/p>\n