Butternut ravioli recipe

Pasta: 
I don't really have quantities. 
Plain flour, in a food processor with the cutting blade, say 200g, that will probably do two people. Add  some oil and with the blade running add water until it forms breadcrumbs. Check it is tacky enough to come together by pressing it in your hands. If it forms a ball it is probably too wet, so add more flour.  Roll this out using a pasta machine, taking it down to the second thinnest setting, then stretch it a little. Alternatively you could use pre-bought fresh pasta, for example wonton wrappers.


The filling is butternut squash roasted with fennel seeds. Mash this with crushed vegan amaretti, recipe is on this site.


Cut the pasta into squares and place a teaspoon of the filling on the top-half of your square. Bring the ravioli together aand seal with water or just pinch.


To make the sauce you will need a shallot, some sage leaves, some lemon juice, vegetable stock and butter.


Sweat the shallot in oil until soft, then add the sage leaves, lemon juice and stock. Reduce a liitle. Cut the butter into squares, plop in the stock mix and blend with a stick blender. How much lemon etc. you put in is up to you. Personally I like my butternut sweet and my sauce nice and sour. If you are posh you can add and reduce white wine as well. For a vegan sauce blend in some soy marg instead of butter.


Top tip: do not use butter to sweat your shallot, if you do, when you blend the rest in later it will split.


Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
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