for the filling: (this may be a little too much; however you can freeze this mixture)
100g inagh goat’s cheese
50g grated parmesan
50g gruyere cheese
100g butternut squash purée (reserve half for the sauce)
1tsp ;white wine vinegar
1/2 diced onion
1 knob of butter
1cup white bread crumbs
1 chopped sage leaf
for the dish:
1 bunch red chard or spinach
200g cooked puy lentils
50g reserved squash puree
1 star anis
2 cardamom pods
50ml white wine
dash of cream
For the pasta. Place flour in a bowl and make a well in the centre. Add all the other liquid ingredients to the well and slowly mix in a circular motion incorporating the flour gradually. Kneed for 5 mins, cover in cling film and rest for 1hr in the fridge.
For the filling. Sweat the onions in the butter, without colour, add the sage, honey, vinegar and remove from the heat. Next add the breadcrumb, puree and cheese, mix well and correct seasoning.
Roll the pasta in a machine, cut circles, 5cm diameter, place the filling in the centre, egg wash the rims and cover with pasta discs 6cm in diameter. Cook in boiling salted water for 2mins and drain well.
For the sauce. Cook the chard in a little olive oil, add the lentils and season. Keep warm.Place the wine, cardamom and star anis in a sauce pan bring to the boil and infuse.
Add the cream and reduce by half, next add the puree and bring to the boil slowly whisk in the butter, correct the seasoning and consistency and pass through a strainer.
To serve: To plate place the lentil and chard in the middle of the plate the ravioli on top and coat with the sauce. Allow 5 pieces for a main course.