Squash Ravioli With Mushrooms And Sage Pesto Recipes

BUTTERNUT SQUASH 3 WAYS: MUSHROOM RAVIOLI WITH BROWN BUTTER, SAGE AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
• Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
• Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
• Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.

SQUASH RAVIOLI WITH MUSHROOMS AND SAGE PESTO

Steps:

• Heat the oven to 220°C/200°C fan/gas 7. Toss the squash/pumpkin, onion and garlic with the olive oil in a large roasting tin, then season with salt and black pepper. Roast for 45 minutes to 1 hour until the veg are tender and golden.
• Meanwhile, make the pasta dough. Put the flour in a large mixing bowl or in a heap on a clean work surface. Make a well in the centre, then pour in 100ml of the water. Mix with your fingertips, gradually bringing flour into the centre to create a smooth dough (add more water if needed). Wrap well, then chill for 30 minutes.
• Once the squash is cooked, transfer it and the onion to a food processor along with the sugar and vegan hard cheese. Whizz until smooth, taste and adjust the seasoning, then set aside.
• Divide the pasta into 4 even pieces and roll each piece through the pasta machine, working from the largest to the thinnest setting to give 4 even pieces. (If you don't have a pasta machine you'll need to roll out the dough as thinly as possible using a rolling pin.)
• Lightly flour 3 of the pasta sheets and cover with a damp cloth. Lay the fourth piece on a work surface lightly dusted with semolina, then spoon 12-15 small mounds of filling onto the pasta, evenly spaced (about 7cm apart). Use your finger or a pastry brush to brush a little water around each filling mound, then lay another sheet of pasta on top. Press firmly around each mound to seal, squeezing out as much air as possible. Cut into 7cm squares, discarding trimmings. Transfer to a baking tray. Repeat with the rest of the pasta and filling (you should have 25-30 ravioli). Chill until needed (see Make Ahead).
• To make the sauce, put the mushrooms in a large roasting tray, toss with olive oil, salt, pepper and rosemary/thyme and roast for 30-40 minutes until golden.
• Meanwhile, make the pesto. Pulse the garlic and a pinch of sea salt in a food processor, then add the walnuts and pulse again until roughly chopped. Be careful not to over-process. Add the sage, rosemary and thyme and pulse until well mixed but still coarse. Spoon the pesto into a bowl, stir in the vegan cheese and lemon juice, then pour in the olive oil and mix to form a paste. Taste and season. (If you don't have a food processor, pound the ingredients in a pestle and mortar, then mix in the cheese, lemon juice and olive oil.)
• Bring a large pan of salted water to the boil. Heat a drizzle of oil in a very large, non-stick frying pan and add the cavolo nero with a splash of water. Stir-fry for a few minutes until the leaves start to wilt and turn crisp, then mix in the roasted mushrooms and the pesto.
• Add the ravioli to the boiling water and simmer for 2-4 minutes until cooked al dente (with some bite). Remove with a slotted spoon and transfer to the frying pan with the cavolo nero, mushrooms and pesto. Add a little of the pasta cooking water and cook for a few minutes, turning the ravioli carefully, until the sauce has coated the pasta. Season, divide among warmed bowls, then finish with a little extra-virgin olive oil.

BUTTERNUT SQUASH RAVIOLI WITH PANCETTA AND SAGE

Steps:

• Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.
• Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.
• Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.
• Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
• Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper.