MC TX12 - Butternut squash ravioli, creamed spinach, garlic cream + shaved pecarino

Hugh Mullan's pasta challenge recipe

Ingredients


  • 1 butternut squash
  • 400 g spinach
  • 200 g '00' flour
  • 4 eggs
  • 250 ml double cream
  • 3 cloves garlic
  • sprig of thyme
  • 50 g pecarino cheese
  • 200 g marscapone cheese

Method

  1. Roast cubed squash until cooked/cool
  2. Make pasta dough with flour/eggs in food processor
  3. Rest
  4. Finely grate pecarino cheese for garnish
  5. Toast pinenuts
  6. Mix cream cheese + squash + season
  7. Roll the pasta into sheets + cut with a round cutter
  8. Brush the pasta shapes with beaten egg + add filling, + make ravioli
  9. Trim ravioli if needed
  10. Cook for 4-5 mins until al-dente
  11. Sweat the spinach with butter in pan
  12. Bring cream, garlic + thyme to the boil + add grated pecarino + season
  13. Plate:
  14. Create a bed of spinach + garlic cream
  15. Place ravioli on top + put pecarino shavings on top
  16. Sprinkle with toasted pine nuts


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