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36
ROASTED BUTTERNUT SQUASH
AND RICOTTA JUMBO RAVIOLI
WITH BROWN BUTTER SAGE SAUCE
Serves 4–6
INGREDIENTS
1½ lb (650g) butternut squash
1 tablespoon olive oil
Sea salt and freshly ground pepper
1
⁄3 cup (80g) fresh ricotta
2 tablespoons (20g) grated fresh
Parmesan cheese
48 gow gee wrappers
7 tablespoons (100g) good quality butter
12 sage leaves
METHOD
1. Preheat oven to 400°F (200°C). Line a
tray with baking paper.
2. Peel
butternut squash and cut into ¾”
(2cm) cubes. Place
butternut squash onto
baking sheet and drizzle with oil and
season with salt and pepper.
3. Bake in oven for 25 minutes or until
golden. Remove from oven and allow
to cool.
4. Assemble the food processing bowl
using the S Blade™.
5. Place squash, ricotta and Parmesan in
the processing bowl. Place lid on bowl.
6. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl if necessary.
7. Spoon a rounded teaspoonful of mixture
onto one gow gee wrapper. Brush edges
with a little water. Place another gow gee
wrapper onto and press the edges and
around the filling to seal. Place onto a
baking tray lined with baking paper and
repeat with remaining mixture
and wrappers.
8. Bring a large saucepan of water to the
boil over high heat.
9. To make brown butter sauce, add butter
to pan and heat until butter begins to
foam. At this point, add the sage and
cook until butter has browned. Remove
from heat and set aside.
10. Add one-quarter of the ravioli and cook
for 2–3 minutes or until just tender.
Use a slotted spoon to transfer to a
serving plate. Cover with foil to keep
warm. Repeat in 3 more batches, with
remaining ravioli.
11. Serve ravioli drizzled with butter and top
with sage.
RECIPES