Coronavirus has temporarily put a stop to Zelda's lovely lunches out with a very dear 'foodie friend'.
Until they resume, here is a version of a dish which we enjoyed recently. My pasta was filled with butternut squash, as recreated here. The crab-filled version is up to her (but her cooking skills are, I know, up to the task).
BUTTERNUT SQUASH RAVIOLI IN BUTTER
AND WHITE WINE SAUCE
For the pasta
150g 00 flour
1 large free-range egg + 1 extra yolk
pinch of salt
a little water if needed
For the filling
250g butternut squash, peeled, de-seeded and chopped into 2cm cubes
salt and black pepper
1tbsp olive oil
20g hard cheese
1 small red onion, peeled and sliced finely
splash of milk
For the sauce
2 cloves garlic, crushed
100ml white wine
1tsp olive oil
20g parmesan-style cheese, grated very finely
Start with the filling
Place in a tray and roast at 200°C/ 400°F/ Gas 6 for about 20 minutes.
Add the onion slices to the same bowl so that they are also coated.
Allow to cool a little, then place in a blender with the cheese and a splash of milk.
While the butternut squash is roasting, make the pasta
Blend the flour, eggs and seasoning with a little water if needed.
Start with a fork, then use hands to make a ball.
Divide into four, wrap in clingfilm and put in the fridge for 30 minutes.
Moisten around each ball of filling, then place the remaining strips over the top.
Shape and cut into separate ravioli.
Now make the sauce
Heat the oil and cook the garlic.
Add the lemon juice and white wine. Bring to the boil and allow to reduce by half.
Pass through a sieve to remove the garlic pieces and return to the pan.
Heat a saucepan full of salted water.
Remove with a slotted spoon.
Place in a bowl or on a plate and pour over some of the sauce.
Post a Comment