Today I’m going to be sharing one of mine & Shane’s favourite dishes to make together in the kitchen. It’s a simple dish, even though it may look slightly complicated, it’s also super fun to make.
Over the last while, we have been getting our groceries delivered to us by Munching Mongoose. Their weekly creates always come packed with beautiful organically grown & locally sourced treats, so I thought that every now & then I’d take a few of the ingredients & make something delicious to share with you guys 🙂
And I’m kicking it off with our Homemade Butternut & Feta Ravioli with Burnt Sage Butter or as we like to call it ‘We Better Have Made Enough Because I Want Seconds!’ And don’t stress if you don’t have a pasta machine, you can make it all by hand 🙂
What we grabbed out of our Munching Mongoose box:
– 300 grams fresh butternut – cubed
– 125 grams feta
– 3 cloves garlic
– a bit of chopped chilli
BUTTER AND SAGE SAUCE INGREDIENTS:
– 80 grams salted butter
– Handful of fresh sage
– 1 & half cups flour
– 2 eggs
– splash of warm
- On a clean counter surface place the flour in a heap & then form a well in the middle. Crack both eggs into the center of the mound of flour. Then using your hand break the egg yolks & gently bring the flour into the center of the well using your fingertips.
- Keep mixing the flour into the eggs until everything is well mixed.
- Once the dough starts to form, bring it together with your palms & knead it into a smooth dough. This will take about 8 minutes or so. If your dough is a little on the dry side you can add a splash of water.
- Once you’ve formed a smooth ball of dough cover it tightly with cling wrap & refrigerate for 30 mins.
- Place your cubed butternut and garlic cloves into a roasting pan, add salt & pepper. Then roast in a pre-heated oven (190°C) for about 35 mins or so. Take them out when cooked & place them in a blitzer, pulse until smooth.
- Place the puree into a bowl & crumble your feta into it. Give it a gentle mix & set aside.
- Remove the dough from the fridge, flour a clean surface & roll it out in a large rectangular shape, make sure it’s paper-thin. Then cut long strips that need to be about 8cm wide. You could use a pasta machine to complete this part.
- Take each strip & fold it in half just to see where the centre of it will be. Open it up again & with a ravioli cutter create shapes along the 1 half of the strip, you can also create square-shaped pasta if you don’t have a cutter 🙂 Just make a mark every 6cm down the strip.
- Fill the centre of each shape with about a teaspoon of filling, make sure not to overfill them. Then using your finger wet the outside of all the shapes with a little bit of water. Fold the 2nd half of the dough over the first with the filling & cut out your pasta parcels.
- Squeeze the sides closed to make sure no filling comes out. Set aside.
- In a pan on a medium heat add your butter & let it begin to fry, then add a handful of sage leaves. Your burnt butter sauce is ready when the sage leaves are crisp & the butter is a slight brown colour. Take the leaves out & place on a plate. Keep the butter to one side.
- Bring a med-sized pot of salted water to a boil. Add your ravioli & boil for 2 mins only! Drain the pasta, add it to your serving bowls then pour the burnt butter over it. Give it a gentle mix. Top with the crisp sage leaves.