Right now butternut squash leftovers seem to be taking over my fridge and though the impulse is to make soup I wanted to jazz it up a little, so I went to consult one of my bookshelf essentials and the suggestion of paring butternut squash with peppery chanterelles sounded perfect.
The sweetness of the squash compliments the earthiness of the mushrooms. I did a quick pure with garlic and oil for the ravioli and sauté the mushrooms in butter sauce.
This recipe serves 4.
For the pasta
- 200 grams Italian type 00 flour (plus extra for dusting)
- 2 whole eggs
- 1 egg yolk
- 1 egg white
For the filling
- 250 grams butternut squash
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/2 teaspoon olive oil
- Pinch nutmeg
For the mushroom sauce
- 100 grams chanterelles, wiped clean
- 100 grams girolles, wiped clean
- 4 tablespoons butter
- 1 shallot, minced
- Salt & pepper
Here is how to make the pasta dough. Alternatively, you can use wonton wrappers or fresh lasagne pasta, but lasagne sheets are a bit thick so you will need to roll them a couple of millimetres thin for the ravioli.
Now to the filling, cut the butternut squash into 3 inch pieces and boil them for about 15 minutes or until fork tender, drain. Mash the squash using either a potato masher, a fork or a potato ricer, mince and add the garlic, pepper, salt, olive oil and nutmeg. Set aside.
After you have rolled out the pasta, cut it into two sheets of the same width, place them one in front of the other, on one sheet spoon 1/4 of a teaspoon of the purée squash leaving an inch in between. Brush the sides with egg white or water. Place the clean sheet on top of the sheet with the filling, do a 'C' shape with your hand and carefully press down around the filling, making sure there is no air trapped inside. I used a 2 inch round cookie cutter to cut the raviolis but you can cut them into squares with a knife or pastry wheel. Place them over a floured surface until ready to cook, do not stack them or they will stick together. Bring 2 litres of salted water to a boil.
For the sauce, remove and reserve the stems of the mushrooms. Add the butter to a medium heat skillet, when bubbly add the shallot and cook it until translucent, for about 2 minutes. Add the mushrooms stems and cook them for about 3 minutes or until soft. Add the mushroom tops and toss them carefully, try not to break them, season to taste. Turn the heat to low.
Boil the raviolis and remove from the water when floating, about 2 minutes. Drain and spoon some of the mushroom sauce on the top.
I want to thank my amazingly talented friend Gabriel Murillo for doing the beautiful illustrations above. Thanks Gabo :)