Butternutsquash and Chestnut Ravioli with Sage and Sprout Saute

DSCF3170This is a great pre/post christmas dinner-dinner, and its gonna be ruddy good for using up your leftovers, I know its early to be thinking about leftovers but I just had to make this as soon as I thought about it, so hopefully you’ll forgive me.

pasta dough:
2 cups plain flour
1/2 tsp salt
2 tsp olive oil
1/2 cup water

1 roasted butternut squash, peeled, deseeded and mashed
1 cup of finley chopped, peeled and roasted chestnuts/ or chestnut puree if that’s what you have
1 tsp minced garlic

Brussel and sage saute:
leftover cooked Brussel sprouts, sliced thinly
3 tablespoons of vegan margarine
2 minced shallots
6 leaves of sage, roughly chopped

for the filling, simply mash the filling ingredients together untill well mixed.

For the pasta dough, mix the salt and the flour together then add the olive oil, mixing in with your hands untill evenly distributed. Add the water 1/4 cup at a time, and mix in with your hands until you get a nice firm dough, break in up in to smaller pieces and roll it out flat enough for you to fit it in the widest setting on your pasta machine. Keep going with the pasta machine, taking it down a measure or two a time, untill you can just see through the pasta, repeat until you have all your dough rolled out into strips.

To put together your ravioli, you can use a square/circle shaped cookie cutter/ravioli shaper or just use a pizza cutter to separate the yummy little parcels, just lay down two of your sheets of pasta and evenly space little dollops of the filling mix using a teaspoon, then brush with water a gently place the other sheet of pasta on top and smooth it  down, making sure there are no gaps, cut the ravioli out and place on a lined baking tray until you are ready to cook.

For the sage and brussel saute, gently heat the vegan margarine in a saute pan over a medium heat and add the shallots and the brussels, sauteing until the shallots are translucent, turn off the heat and stir through the sage.
To cook the pasta bring a pan of salted water to a rolling boil and add a dollop of olive oil and gently drop your ravioli in being careful not to over crowd the pan, cook for about 3 minutes and fish out with a slotted spoon, this whole process is easiest if you use a wok. Repeat untill all your ravioli is cooked. Toss though the brussel and sage saute before serving.

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