TO DRINK: Morgenster Caruso, pink and dry and perfect for this.
Blue cheese and butternut ravioli with rosemary and chilli butter
- PASTA DOUGH
- 450g cake flour
- 3 large eggs
- 5ml (1 tsp) olive/avocado oil
- pinch of salt
- 60ml (¼ cup) butter
- 5 fresh sage leaves
- 1 garlic clove, crushed
- 500g butternut, cubed and cooked
- 2,5ml (½ tsp) ground cinnamon
- 70g (½ cup) blue cheese
- salt and freshly ground black pepper, to taste
- BUTTER SAUCE
- 80ml (? cup) butter, melted
- 5ml (1 tsp) dried chilli flakes
- 1 sprig fresh rosemary
- ciabatta bread, to serve
For the pasta, pulse all the ingredients in a food processor until the dough is just combined, then knead by hand until smooth. If it is too moist, add a little flour; if too dry add a few drops of milk.Divide the dough into 4 balls, wrap in plastic and refrigerate for 30 minutes.
For the filling, fry the butter, sage and garlic for 2 minutes, then stir into the butternut. Transfer to a blender, together with the cinnamon and half the blue cheese. Blend until smooth and season.
Roll the balls of pasta dough out into long strips and place teaspoonfuls of the filling onto 2 of the strips, about 2cm apart. Moisten the pasta around each pile of filling and place the other 2 pasta sheets on top to cover the fillings. Use a cookie cutter to cut around the filling,leaving a 1cm border. Seal the edges by gently pressing with your fingers.
Cook the ravioli in plenty of salted boiling water until al dente, about 2 – 3 minutes. Remove with a slotted spoon and drain.
For the sauce, combine the ingredients in a pan and heat, stirring continuously, until warmed through. Pour over the ravioli. Crumble over the remaining blue cheese and serve with the ciabatta.