Real vegetarian food, served in an imaginary world...

Friday 27 March 2020

A Meal for ... A Foodie Friend

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).

Serves 2

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
1 lemon
2 cloves garlic, crushed
100ml white wine
30g butter
1tsp olive oil

For serving
20g parmesan-style cheese, grated very finely
basil leaves
black pepper

Start with the filling
Place the cubes of butternut squash in a large bowl. Drizzle over the olive oil and season.
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.
After 20 minutes, add the onion to the butternut squash and roast for 10 minutes more.
Allow to cool a little, then place in a blender with the cheese and a splash of milk.
Blend until fairly smooth but still has some texture. Then set aside.

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.
Turn onto a floured surface and knead until silky.
Divide into four, wrap in clingfilm and put in the fridge for 30 minutes.
Then, roll out and pass through a pasta machine (or roll by hand) to make four long, thin strips.
Add spoonfuls of the mixture to two of the strips.
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.
Add the butter, season and turn off the heat as soon as the butter is melted.

Heat a saucepan full of salted water.
Add the ravioli. It will be cooked when it rises to the surface.
Remove with a slotted spoon.
Place in a bowl or on a plate and pour over some of the sauce.
Top with some of the cheese, black pepper and some basil leaves.

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