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REC: Butternut Squash Ravioli with Pancetta and Sage (Jamie Oliver)
Joined: Dec 14, 2005
Posted to Thread #4277 at 6:12 am on Nov 6, 2006
Jamie Oliver did this on the Today show a couple years ago. He made a Butternut Squash Caramelle--tootsie roll shapes of pasta. I've made just plain square ravioli and they're absolutely delicious. I also think the squash filling would be a perfect side dish by itself.
1 butternut squash, peeled and halved
1 tablespoon coriander seeds
1 dried red chile
3 sprigs of fresh rosemary, leaves picked and roughly chopped
Extra virgin olive oil
Sea salt and freshly ground black pepper
8 thin slices of pancetta
A small handful of sage leaves
Preheat the oven to 375*
Grate the squash with a cheese grater. Grind the coriander and chile in a mortar. (I use a coffee grinder, and just use pepper flakes) Mix the squash, spices, rosemary, 3 Tbs. olive oil, and salt and pepper to taste. Spread it out on a rimmed baking sheet. Lay the pancetta over the top and sprinkle on the sage leaves. Drizle with more olive oil and bake for about 30 minutes, until the squash looks dried out but is intensly flavored and sweet and the pancetta and sage are crisp. Lift off the pancetta and sage and set aside.
(This is the point where I think it would make a great side dish-with the sage and pancetta crumbled on top, but read on for the ravioli)
Pasta Dough (any recipe, or use wonton wrappers)
The Squash filling
The reserved pancetta and sage
More Extra Virgin Olive Oil
Allow the squash filling to cool slightly, and season well to taste.
Roll out the pasta (I'm skipping his lengthy pasta rolling instructions. Just roll it thin with a pasta roller. Or break out the wonton wrappers)
Shaping into caramelle:
Cut the pasta into 10 x 6cm/4 x 2 ½ inch rectangles. Fill the middle with a teaspoon of the filling and brush lightly with water. Roll up like a Christmas cracker. Pinch hard to secure at each end. Keep on a flour dusted tray in the fridge until you need them, and try to cook them as fresh as possible.
Shaping into ravioli:
Cut the pasta into 7 x 3 ½ inch strips, then brush or spray each strip with a little water. Add a teaspoon of filling to the centre of one side of each pasta strip, then fold over in half. Mould the pasta carefully around the filling, pushing out any air bubbles. You can cut the ravioli into circles with a pastry cutter or into squares with a knife
Shaping into tortellini:
Lay a sheet of pasta out on a flour-dusted surface. Cut into 10 x 10cm/4 x 4inch squares. On each square, place a good teaspoon of filling just off-centre. With a clean pastry brush evenly brush a little water around each mound of filling. Do this thoroughly to guarantee a good seal. Fold each square in half from corner to corner, enclosing the filling — don’t worry if they look a bit uneven as we want them to look homemade. Tightly seal the tortellini together by cupping your hand around each mound of filling and pressing down. Make sure all the air is extracted. With the flat edge of each tortellini facing you, roll them once towards the tip. Bring the two side flaps into the centre and squeeze them together tightly where they meet. You can cook them straight away or keep them in the fridge on a flour-dusted tray for 3-4 hours if you want to eat them later.
Cook the pieces of stuffed pasta for 3-4 minutes in plenty of boiling salted water until just cooked and still ‘al dente’. With a slotted spoon lift the pasta pieces carefully out of the water and divide them between warm plates. Drizzle with extra virgin olive oil, crumble the crispy sage and pancetta over the top with your hands and finish with grated Parmesan.
Other messages in this thread:
- 4277. ISO recipe for butternut squash stuffing for pasta--thanks in advance [NT] - Shaun in TO - 6:22pm on 11/03/06 (12)
- Shaun, I do this regularly, but very simply. - Marg CDN - 6:25pm on 11/03/06
- By the way, I still have not mastered the art of getting the ravioli to stick. There is - Marg CDN - 6:27pm on 11/03/06
- Do you use water or egg white on the edges? Recipes often don't say so... - Shaun in TO - 9:21pm on 11/03/06
- Yes, I do all of that. BUt thanks. I think I'll just revert to the glue stick. [NT] - Marg CDN - 9:54pm on 11/03/06
- oooh, thanks you two. hope i can find some sage. what do you use for the pasta? eggroll wrappers? [NT] - wildwoods - 7:57pm on 11/03/06
- I buy fresh lasagne sheets at the pasta store. A little thicker than ravioli should be but it's - Marg CDN - 7:59pm on 11/03/06
- cool, i usually have some on hand and wondered if they'd work. thankyou! [NT] - wildwoods - 8:14pm on 11/03/06
- a pasta store. Sigh. [NT] - AngAk - 1:19am on 11/04/06
- My thought exactly, lol. [NT] - Curious1 - 1:54am on 11/04/06
- Move to the smoggy, overpopulated, crime-ridden city. You too can visit a pasta store. I am - Marg CDN - 10:31pm on 11/04/06
- no pasta store here - i get 'fresh' pasta at the grocery store, you know, it's along with the pasta - wildwoods - 1:28am on 11/05/06
- REC: Butternut Squash Ravioli with Pancetta and Sage (Jamie Oliver) - Joe - 6:12am on 11/06/06