- For the filling
- 1 tbsp olive oil
- 150g parmiggiano cheese, grated, plus extra to serve
- 1 tbs of freshly grated nutmeg
- 4 Amaretti biscuits, crushed
- freshly ground white pepper
- For the fresh egg pasta
300g 00 flour/ 3 cups (cake flour)
3 medium eggs
- For the sage butter sauce
- 75g/3oz unsalted butter
- 30 small sage leaves
- White pepper & Salt
- For the fillingPreheat the oven to 200C/400F. Put into the oven the whole squash. Roast for 30 minutes until tender. Leave until cool enough to handle and then take the seeds and skins off.
Put the flesh in a bowl and mash to a smooth purée with a fork. Stir in parmesan, nutmeg, amaretti biscuits and seasoning to taste.
For the dough
Using a fork begging mixing in the egg with the flour. Once egg has been mixed in enough, begin using your hands to work the dough. Continues until reaches a smooth consistency, adding a light dust of flour if necessary. Cover the dough with plastic wrap to protect from drying. For best results, let the dough rest for at least 10 minutes.
If you are not going to eat the ravioli immediately, drop them into the boiling water as you make each batch and cook for just one minute, then lift out with a slotted spoon and drop into a bowl of cold water. Drain and lay out on lightly oiled trays, cover with cling film and chill/frozen until needed. Then drop back into boiling salted water just before serving and cook for three minutes.’Alternatively cook them all at once for a total of four minutes. Drain well and tip into the large frying pan.
For the sauceFor the sage butter, melt the butter in a large frying pan until foaming, throw in the sage and fry for a few seconds. Remove the pan from the heat and add some salt and pepper to taste. Sautè the ravioli with the butter and sage. Serve immediately.