No pasta machine. No fuss. So fun. So easy. So delicious.
Make sure the butter has browned before removing from the heat.
Cooking Time (includes preparation time): 1 Hour
Eggs - £0.89
Butter - £0.45
1 Lemon - £0.35
Plain Flour - £0.45
Parmesan - £2.00
250g of Ricotta - £1.50
1 Bunch of Thyme - £0.70
1 Bunch of Sage - £0.70
1 Butternut Squash - £0.96
Total Cost - £8.70 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Cut your squash into cubes. Add to a baking tray with salt, pepper and olive oil. Roast for 30 minutes until soft.
When the squash is ready, add it to a bowl with 70g of grated Parmesan, 250g of ricotta, a tablespoon of chopped thyme, 8 chopped sage leaves, the zest of a lemon, salt and pepper. Mash it all together.
Pasta Time. It is easy. So easy. You just have to have faith and be persistent. Measure out 200g of flour and pour it onto a surface. Make a well in the middle. Crack 2 eggs into a bowl and whisk together. Pour the egg mix into the well.
Mix the egg into the flour with a fork. Once it has absorbed, dust your hands with flour and start working the dough. If it is slightly dry, add a small drop of water. It will start off quite sticky but if you keep kneading and beating it about, it will become soft and smooth.
Once smooth, wrap it in cling film and refrigerate for 20 minutes.
Once it has cooled, take the dough from the fridge. Cut it into quarters. Take 1 quarter, place it on a surface covered with flour and roll it out with a rolling pin. Roll it thin. Half the thickness of a 10p piece. It doesn’t matter if it is a bit thicker but the thinner the better.
Cut out circles with a cutter. Each quarter of the dough should give you 7-8 circles. You’ll need 32 circles to make 16 raviolis.
Lay out the circles. Place a little dollop of filling in the centre of 16 of them.
Run water around the edge of the filling and put another pasta circle on top. Squeeze it down around the filling. Then take a fork and press down around the edges of the ravioli so it is sealed. Done!
Heat a pan of water and season with salt. Add your raviolis. They should take 3-4 minutes. They are ready when they all float to the top.
In the meantime, get your sauce on. Melt 150g of butter in a pan. Add 7 sage leaves and 10-12 drops of lemon juice. When the butter starts to brown, remove from the heat.
Serving time. Place raviolis on a plate. Pour the butter sauce over the top. Add the crispy sage leaves, sprinkle over some extra Parmesan and bob's your uncle!