Goats Cheese & Butternut Squash Ravioli

After getting a phone call from Masterchef last week, inviting me to an interview, I thought I had better start practising my cooking again. My pasta skills in particular, need work - I have had a few disasters in the past, ended up with some horrible rubbery pasta which went straight in the bin. But this one worked pretty well so I thought I would share!

Ingredients for Butternut Squash Purée:
1 Whole Butternut Squash (Peeled, Seeds Removed and Roughly Chopped)
1 Whole Clove of Garlic (Peeled and Crushed)
1 Handful Thyme (Remove woody stalks)
4 Tbsp Olive Oil
Salt and Pepper

Roast all the ingredients in the oven (180 Degrees) for 20/30 minutes, remove and blend together. After blending thoroughly, pass it through a sieve to make sure it is smooth.

I used the same pasta recipe as the one on me 'Welcome Back' post from May only halved (300g Pasta Flour & 3 Eggs, combined and kneaded for at least 10/15 minutes).
Roll the pasta out until it is as thin as possible; lay it out on top of some flour or polenta to stop it sticking.

Goats Cheese Ravioli:
250g Soft Goats Cheese
30ml  Double Cream
Salt & Pepper

Combine all the ingredients together in a bowl. Scoop a heaped teaspoon of the goats cheese on to the pasta sheet, smoothing it out so it is a rounded shape. Repeat this until half the pasta has filling on approximately 20cm apart. Lay the other half of the pasta over the top and push down gently around the goats cheese to remove any air. Use a ravioli or a cookie cutter approximately 10/15cm in diameter to cut around the pasta with the filling in the middle.


To keep the pasta from sticking to surfaces or each other, sprinkle polenta over the table and the ravioli (it will come off when cooking).

Boil a pan of salted water, and place the ravioli in for 2 minutes until cooked Al Dente. Serve with the Butternut Squash purée, garnish with a sprinkle of oil (I used truffle oil, but extra virgin olive oil would do the trick) and sprinkle on some thyme leaves.