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REC: Butternut Squash Ravioli with Pancetta and Sage (Jamie Oliver)

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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)

Making Caramelle/Ravioli:

Pasta Dough (any recipe, or use wonton wrappers)
The Squash filling
The reserved pancetta and sage
More Extra Virgin Olive Oil
Parmesan Cheese

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.

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