A homemade pasta is no easy feat, but trust us, it is 100% worth it. It takes a bit of extra planning and to roll pasta thin enough for ravioli will take some extra patience. Putting in the elbow grease will make you feel like a true chef and the pasta will taste 10x better just knowing you made it from scratch.
For the pasta dough
- 300g flour
- 3 eggs
- Drizzle of olive oil
For the filling
- 300g squash
- Sprig of rosemary/sage
- 1 bay leaf
- 1 large shallot, chopped
- 1 garlic clove, crushed
- 50g parmesan, grated
- 100g goats’ cheese
- 50g fresh breadcrumbs
- Olive oil
- 1 egg, beaten
For the sauce
- Large knob of butter
- About 1 tablespoon capers and some of their juice
- Juice of a lemon
- Sliced almonds
- Grated parmesan chopped parsley
1Make the dough by putting into the food processor and whizzing to a ball. Cover with cling film and refrigerate.
2Take off the lid and boil hard until all the liquid has evaporated.
3When the mixture is cold, add the breadcrumbs, parmesan and goat’s cheese. Check for seasoning.
4Cut the dough into 8 segments and roll out each segment of dough in the pasta machine, starting on the widest setting and re-rolling until you have come to the finest setting. Lay out on the table and egg wash 4 of the strips of pasta and then place a spoonful of the mixture, equally spaced. Then place the pieces without egg wash on top.
5Press around each mound in order for the pasta to stick and then cut out rounds with a cutter, or cut into squares. Go around each one again with your fingers and then place on a tray lined with a tea towel.
6At this point, freeze them making sure they aren’t touching each other. When frozen, remove from the tray and put into containers.
7Melt the butter in a large frying pan and add the almonds to brown a little, then the capers and lemon.
8Put a large pan of water on to heat and, before it comes to the boil, add the frozen ravioli, bring back to the boil and cook for about 2 minutes.
9Drain and add to the frying pan to coat. Sprinkle with parmesan and serve.