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My Kitchen Rules NZ

TV ONE

Ep24 Jessie and Ricki - Butternut Squash Ravioli with Sage Butter Sauce


Check out Ricki and Jessie's Butternut Squash Ravioli with Sage Butter Sauce recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 6

 

Ingredients

  • 2 Butternut pumpkin, cut into small pieces, keep the skins
  • 400g 00 Flour
  • 4 Eggs
  • Canola oil
  • 150g Chopped walnuts
  • Parsley plant
  • Handful Perfect Italiano Parmesan, grated
  • Tub Perfect Italiano Ricotta
  • 200g Mainland Butter
  • Sage leaves

 

 

Method

  1. To make the pasta dough, make a well in the middle of the flour and add 4 eggs and a tablespoon of oil. Slowly incorporate into flour with a wooden spoon until forms a dough. Turn onto a floured surface and knead with your hands. This could take up to 10minutes as you want the dough smooth and silky. Put back in the bowl, cover with a damp tea towel and rest in the fridge for 30minutes.
  2. To make the filling, boil the chopped butternut until soft approx. 15-20minutes. Put in a food processor with ricotta, walnuts and season. Mix in parmesan to taste then pour into a piping bag and keep in the fridge to cool.
  3. Cut the dough into 4 with the first ball roll out slightly to ensure it will fit through the pasta maker. On the thickest setting, feed the pasta through. Fold it over and feed through the same setting 2-3 more times until the texture is smooth. Roll through each setting and finish on the thinnest. 
  4. Using the piping bag, place small dollops of mix onto the pasta sheet about the size of a 20 cent coin. Fold the pasta over the dollops and press out any air bubbles. Cut ravioli to preferred size, place on a plate and chill for 15minutes.
  5. To make the sage butter, place butter in a pot with seasoning and sage leaves. Leave to simmer for 5-10 minutes until the butter turns a nutty brown colour.
  6. In a boiling salted water cook the ravioli for 3-5mins depending on size. Then transfer to a medium heat fry pan and pour a spoonful of sauce over the ravioli.
  7. To make the butternut chips, toss the leftover butternut skin in oil and salt. Bake in an oven for 5-10mins at 180C. They should have curled up and be crispy.

 

This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.  


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