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​ODE TO BUTTERNUT SQUASH

Serves 2 people

This is the recipe that kick-started our project. The idea was to use only one main ingredient, to explore its full potential. As we started discussing this recipe during a dark cold Winter, Bia decided to explore the warmth and the joyful colour of butternut squash.

Read more about how we started our project here.

INGREDIENTS

1. PICKLES

40 g butternut squash 

50 ml vinegar 

90 g sugar 

150 ml water

2. RAVIOLI

200 g all-purpose flour 

2 eggs

50 g pumpkin puree

½ tsp salt

3. FILLING

50 g soft goat cheese

100 g pumpkin seeds

1 garlic clove

1 pinch of salt

1 tbsp olive oil

10 g basil leaves

3 tbsp grated parmesan cheese

4. CREAM

300 g butternut squash 

1/2 onion

1 garlic clove

1 tsp olive oil 

50 ml double cream

Salt

Black pepper

METHOD​

1. Cut the butternut squash into small cubes (1x1cm) and set aside in a clean jar.

- In a saucepan combine the vinegar, sugar, and water and let it cook until the sugar is dissolved.

- Pour the hot liquid over the pumpkin and close the jar. Let it cool and set it in the refrigerator for at least 2 h.

2. Preheat the oven to 180º C.

- Cut the butternut squash into small pieces and add them to a baking tray with a drizzle of olive oil. Cover the tray with aluminium foil and roast it in the oven until soft, about 30 min. 

- Set aside 300 g of the roasted butternut squash for the cream.

- Let it cool down until safe to touch, and with a fork mash it until it becomes a uniform puree.

- On a clean surface or even in a bowl, mix the flour with the salt, make a well in the middle and add the egg yolks and the pumpkin puree. With a fork, mix the eggs and the puree incorporating the flour until a dough is formed.

- Knead the dough until smooth. 

- Cover the dough with plastic wrap and let it rest for 1 h at room temperature.

- Roll out the dough until you can see your hands through it. Divide it into two equal parts.

- On one strip, distribute the filling, 1 tsp per piece, with a two-finger space between them. Brush water around the filling.

- Lay the other strip on top, gently pressing around the mounts of filling, to seal each ravioli.

- Cut each ravioli allowing 1 finger space between them. 

- Cook in salted boiling water for 1 min.

3. Into a blender add the pumpkin seeds, salt, garlic, olive oil, basil leaves and parmesan cheese and blend until smooth. If necessary, add a bit of water to soften the mixture.

- Mix the pesto with the soft goat cheese.

 

4.  Chop the onion and the garlic.

- Drizzle a little bit of olive oil in a saucepan and sauté the onion over medium heat until soft. 

- Add the garlic and cook for 1 min.

- Add the mashed butternut squash, double cream, salt and black pepper.

- With a hand blender, blend the mixture until smooth.

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