Butternut Squash and Marjoram Ravioli Recipe
Theo Randall shares a brilliant butternut squash ravioli recipe, sure to please anyone with a pasta maker
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Blender
- Pasta machine
- Ravioli cutter
- Refrigerator
- Stove
- Pot
- Saucepan
- Skillet
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Pastry brush
- Plastic wrap
- Measuring spoon
- Plate
Ingredients
- 4 large eggs, organic
- 150g of 00 flour
- 50g of fine semolina, plus extra for dusting
- 1 small butternut squash
- 1 garlic clove, sliced
- 1 tbsp of fresh marjoram, chopped
- 125g of unsalted butter
- 1/4 nutmeg, grated
- 100g of mascarpone
- salt
- pepper
- 1 bunch of sage, roughly chopped
- 100g of Gorgonzola dolce latte
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