• TO DRINK: Morgenster Caruso, pink and dry and perfect for this.

    Blue cheese and butternut ravioli with rosemary and chilli butter

    Serves: 4
    Cooking Time: 1 hour 15 mins plus extra for rising

    Ingredients

    • PASTA DOUGH
    • 450g cake flour
    • 3 large eggs
    • 5ml (1 tsp) olive/avocado oil
    • pinch of salt
    • FILLING
    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    Cook the ravioli in plenty of salted boiling water until al dente, about 2 – 3 minutes. Remove with a slotted spoon and drain.

    5

    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.

     

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