Ravioli are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. You can create any kind of filling for the same be it vegan or non-vegan. It's kind of a different dish not available at all restaurants. Only authentic Italian restaurants would serve it. Try it at home and be an Italian chef for a day for your loved ones.
Recipe By: Pooja Gupta
Recipe Type: Main course
Butternut squash, peeled and chopped - 3 cups
Butter - ½ cup
Generous grating nutmeg
Vegetarian parmesan - ½ cup
Style cheese, coarsely grated
FOR THE PORCINI DRESSING
Finely chopped dried porcini mushrooms - 1 tbsp
Olive oil - 2 tbsp
Balsamic vinegar - 1 tsp
Soy sauce - 2 tsp
Generous pinch saffron
Chestnut mushrooms, quartered - ½ cup
Garlic clove, shredded - 1 fat
Bag baby spinach - 1 cup
Fresh lasagne, halved - 4 sheets
Shavings of parmesan (or vegetarian alternative), optional
1.Put the squash and butter in a pan with 5 tbsp water.
2.Tightly cover pan and cook for 15 minutes until the squash is just tender, but not coloured.
3.Roughly mash with seasoning, nutmeg and Parmesan.
4.Meanwhile, make the dressing.
5.Put the chopped porcini in a small bowl with 3 tbsp boiling water.
6.Cover with cling film and cook for 1 minute in the microwave on High, then leave to cool.
7.Mix 1 tablespoon oil with the vinegar and soy.
8.Then add the soaked mushrooms with almost all of the liquid leaving the last few drops behind.
9.To serve, boil a pan of water with the saffron and some salt for 5 minutes to extract some colour and flavour.
10.Meanwhile, fry the mushrooms in the remaining oil.
11.When they are nearly cooked, add the garlic so that it browns and crisps, but doesn't burn.
12.Pierce the bag of spinach and wilt in the microwave for 1 minute.
13.Reheat the squash in the microwave, too.
14.Boil the lasagne for 1 min until just tender, then drain.
15.Put 3 little piles of spinach on 2 warm serving plates.
16Top each with a square of lasagne, then a spoonful of squash - spread it out a little, add a few spinach leaves, then top with another square of pasta.
17.Continue these layers until you end up with a stack of 4 layers of pasta on each plate, then top each with a spoonful of squash.
18.Scatter round the garlicky mushrooms, Prepare ahead.
19.The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge.
20.To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature generously spoon over the dressing, or allow guest to help themselves at the table, and sprinkle over some Parmesan shavings, if you like.
21.The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge.
22.To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature.
- 1. Leave the last few drops of the cooked mushroom stock behind as it might contain grit.
- Serving Size - 1 ravioli
- Calories - 504
- Fat - 28g
- Protein - 17g
- Carbohydrates - 49g
- Sugar - 13g
- Dietary Fibre - 7g
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