Butternut Squash, Basil and Sun-dried tomato ravioli
butternut squash, peeled and chopped
1 clove garlic
2 tbsp Napolina Light in Colour
15g basil leaves, finely shredded
50g sun dried tomatoes, finely chopped
20g Parmesan, finely grated
1 egg, beaten
Spinach and Ricotta ravioli
150g ricotta cheese
20g parmesan, finely grated
1 egg, beaten
Watch Napolina’s ‘
How to Make Fresh Pasta’ video to make the pasta sheets for your Ravioli. For the Fillings;
Preheat the oven to 200C
Pour the oil into a pre-heated baking tray.
Chop the butternut squash into small cubes and tip onto the baking tray, tossing around to make sure they are lightly coated in the oil.
Finely chop the garlic and tip into the tray as well.
Season with salt and pepper and then roast for 20 minutes until the squash is tender.
Finely chop the sundried tomatoes and shred the basil leaves.
Remove the squash from the oven and blend or mash into a smooth paste. When the mixture is cool add the basil, sun-dried tomato and grated parmesan and mix well.
To make an alternative filling;
Add the spinach to a pan of boiling water and cook for 3 minutes.
Remove the spinach and drain.
Squeeze the spinach to ensure all excess water is removed.
Finely chop and place in a bowl along with the ricotta and Parmesan cheese.
Place in the fridge for 30 minutes so the mixture is cool and firmer.
Taking your prepared pasta squares, place a heaped teaspoon of filling into the centre of each of the pasta squares.
Beat the egg and brush the outside of the parcel with a small amount and fold over.
Pinch the outside of the pasta squares together with your fingers.
Bring a pan of salted water to the boil and cook the ravioli for 4-5 minutes.
Serve with Napolina Pesto and some grated Parmesan cheese.