Yesterday, I announced on Instagram that my next post would be my gyoza recipe. It was an unthinking act that has caused me much distress hence. Why? Because today is National Ravioli Day (somewhere, I think the US). How could I be so remiss in promoting one dumpling on another’s most special day of days?
Luckily, I make ravioli all the time, so publishing a recipe here (I’m going with butternut squash) should at least begin to heal the rift between me and my favourite pasta. Here’s hoping anyway.
The dough
Theo Randall, chef extraordinaire and all-round great guy, taught me how to make his pasta dough. There are other ways of doing it, but Theo’s is so deliciously rich and works every single time, so I’m going to share it with you too (hope you don’t mind, chef).
Ingredients
150 OO Flour
50g Fine semolina
1 Large egg
3 Large egg yolks
In a large bowl combine all of the ingredients. I use a spatula and then my hands to mix, but a food processor makes the job less mucky. The texture will be a little sticky. Wrap the dough in cling film and pop it in the fridge for a least 30 minutes.
The Filling
Following on my last trip to our family home in France, I was burdened with five butternut squash for the return journey (thank goodness we were driving). They’d been in the cellar since late summer and needed eating. Tired of soup, I decided to make up a pasta filling. Here’s the result.
Ingredients
1 butternut squash, peeled, deseeded and roughly chopped into smallish cubes
70g butter
2 garlic cloves, finely sliced
1 small onion, diced
100g soft cheese (I used a mix of ricotta and mascarpone, but any soft cheese will do)
Nutmeg, grated
Salt
Pepper
Making The Ravioli
Cooling The Ravioli
To Serve
There are lots of fancy sauces you can add, but I like to keep it simple with melted butter and sage (as seen below) or just a good dousing of quality olive oil.
And to my gyoza-loving pals, those are up next. Promise.