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Butternut Squash and Goat Cheese Ravioli with Mushroom Butter Sauce
Serves 4
Ravioli
» 1 cup (250 mL) cooked butternut squash
purée
» 1⁄2 cup (125 mL) freshly grated
parmesan cheese
» 1/4 cup (60 mL) soft goat cheese
» 2 Tbsp (30 mL) fresh, soft breadcrumbs
» 2 eggs, divided
» Pinch each of: grated nutmeg, ground
saffron, ground cloves, cinnamon,
cayenne
» Kosher salt and black pepper to taste
» Basic pasta dough
» 1/4 cup (60 mL) shaved parmesan
1 In a food processor, combine the butternut squash purée, parmesan, goat cheese, breadcrumbs, 1 egg, spices and salt and pepper. Process until smooth.
2 Prepare basic pasta dough. Beat remaining egg in a small bowl. Cut 2-inch (5 cm) circles from the sheets of dough. Brush each circle with beaten egg. Spoon 1 tsp (5 mL) of the squash filling in the centre of half of the pasta circles. Top with the remaining circles, sealing the edges tightly with your fingers or floured fork tines.
3 Place the ravioli in a single layer on a well-floured baking sheet, cover with a kitchen towel, set aside at room temperature until ready to cook. Bring a large pot of salted water to a boil. Add ravioli and cook for 2 minutes or until they float to surface.
Sauce
» 1/4 cup (60 mL) unsalted butter
» 1/2 lb (250 g) assorted wild mushrooms
(such as chanterelles, honey, and
porcini), cleaned and chopped
» 1/2 cup (125 mL) chicken stock
» 2 shallots, chopped
» 1/2 cup (125 mL) dry white wine
» 2 Tbsp (30 mL) finely chopped chives
» Kosher salt and black pepper to taste
Melt butter in a medium saucepan over medium heat. Add mushrooms, stir to coat well. Add chicken stock, shallots, and wine. Simmer, reducing liquid to 1/2 cup (125 mL). Stir in chives; season with salt and pepper to taste. Keep warm until ready to serve.
Basic Pasta
Makes 1 lb (500 g) dough
» 2 1/2 cups (625 mL) all-purpose flour
» 3 eggs
» 1 tbsp (15 mL) olive oil
» 1 tsp (5 mL) table salt
» All-purpose flour for dusting
1 In the bowl of a stand mixer fitted with the dough hook, combine the flour, eggs, olive oil, salt, and 1 tbsp (15 mL) lukewarm water. Mix until the dough forms a dry, spongy (not sticky or wet) ball, adding up to 1 tbsp (15 mL) more lukewarm water, if necessary.
2 Remove the bowl from the food mixer and cover with plastic wrap. Let the dough rest for one hour at room temperature.
3 Using a pasta machine (following the manufacturer’s instructions), roll out the dough to 1/8-inch (3 mm) thickness. Dust the sheets of dough liberally with flour and set aside.
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