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Squash & ricotta ravioli
Squash & ricotta ravioli
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Total Time:
2 hours 30 minutes
Rich in calcium and phosphorus for strong bones and teeth, velvety ricotta is a lighter cheese option.
Ingredients:
  • 1 small butternut squash (900g)
  • 250 g ricotta cheese
  • ½ a bunch of fresh basil (15g)
  • 3 large free-range eggs
  • 300 g Tipo 00 or plain flour plus extra for dusting
  • 600 ml 7-veg tomato sauce
  • 70 g rocket
  • 10 g Parmesan cheese
  • extra virgin olive oil
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. Roast the whole squash on a tray for 1 hour. Add the ricotta and roast for another 30 minutes until the squash is cooked. Halve the squash in the tray, remove skin and seeds. Finely chop and add basil leaves, then mash everything with ricotta, scraping up any bits. Season and cool. - To make the pasta dough, blend eggs and flour in a food processor into dough. Knead until smooth, then rest for 30 minutes. - Flatten one dough piece by hand, run through pasta machine on thickest setting, gradually thinning it. Fold and repeat for smooth dough. Roll dough thin, dusting with flour. Cut into circles using a 12cm cutter. - Spoon 1 tsp filling onto each circle, brush edges with water, fold into half-moons, pressing to seal. Repeat with second dough ball. - Warm sauce in a pan, cook pasta in boiling salted water for 2 minutes. Toss pasta with sauce, rocket, Parmesan, and olive oil to serve.

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