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Cracker ravioli
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Total Time:
3 hours
Ravioli is an edible present - like a Christmas cracker made with love, known as caramelle in Italy for its sweet appearance.
Ingredients:
  • 1 butternut squash (1.2kg)
  • 250 g ricotta cheese
  • ½ teaspoon dried red chilli flakes
  • 1 whole nutmeg for grating
  • olive oil
  • 200 g vac-packed chestnuts
  • ½ a bunch of fresh sage (15g)
  • 20 g Parmesan cheese plus extra to serve
  • 1 x Royal pasta dough
  • 75 g baby spinach
  • semolina for dusting
  • 100 g unsalted butter
  • 4 clementines
  • 50 g skin-on almonds
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Prepare the squash by washing it, cutting it in half, removing the seeds, chopping it into large chunks, and placing in a roasting tray. Add ricotta, chilli flakes, sea salt, black pepper, and grated nutmeg. Drizzle with oil, toss together, and roast for 1 hour. Crumble the chestnuts, pick the sage leaves, toss in oil, and sprinkle into the tray. Roast for an additional 15 minutes until squash is tender and golden. Grate Parmesan into the tray, season, and mash everything together. Let it cool. Make the pasta dough by combining spinach and egg yolks, adding dry ingredients, and chilling for 30 minutes. Roll out the dough, cut into rectangles, spoon filling onto each, roll up, and seal. Make a butter sauce in a pan with clementine juice. Cook the pasta, transfer to the sauce, and finish with nutmeg, Parmesan, and crushed almonds. Enjoy!

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