300 g flour type 00
Drizzle of olive oil
For the Filling:
300 g squash
Sprig of rosemary/sage
1 bay leaf
1 large shallot, chopped
1 garlic clove, crushed
50 g parmesan, grated
100 g goats’ cheese
50 g fresh breadcrumbs
1 egg, beaten
For the Sauce:
Large knob of butter
1 tablespoon capers and some of their juice
Juice of a lemon
Make the dough by putting into the food processor and whizzing into a ball.
Cover with cling film and refrigerate.
Cut the squash into small chunks and fry off gently with chopped rosemary, shallots, bay leaf and seasoning. Add a small drop of water then cover and stew until tender.Take off the lid and boil hard until all the liquid has evaporated.
When the mixture is cold, add the breadcrumbs, parmesan and goat’s cheese. Check for seasoning.
Cut the dough into 8 segments and roll out each segment of dough in the pasta machine, starting on the widest setting and re-rolling until you have come to the finest setting. Lay out on the table and egg wash 4 of the strips of pasta and then place a spoonful of the mixture, equally spaced. Then place the pieces without egg wash on top.
Press around each mound in order for the pasta to stick and then cut out rounds with a cutter, or cut into squares. Go around each one again with your fingers and then place on a tray lined with a tea towel.
At this point, freeze them making sure they aren’t touching each other. When frozen, remove from the tray and put into containers.
Melt the butter in a large frying pan and add the almonds to brown a little, then the capers and lemon.
Put a large pan of water on to heat and, before it comes to the boil, add the frozen ravioli, bring back to the boil and cook for about 2 minutes.
Drain and add to the frying pan to coat. Sprinkle with parmesan and serve.
Recipe from ‘Mountain to Sea’ by Kate Probert