For the pasta dough:
- 2 cups of 00 flour
- 4 eggs
- Tbsp olive oil
- Tbsp water
For the filling:
- Gorgonzola cheese
- Butternut squash
- Olive oil
- And a bit of chorizo if you like
There's a lot of rambling in this recipe, so I'll bold the important bits...
There are two ways of making pasta- the Italian way and the no-faff way that I did it. If you want to do it properly, then you should probably go to Lauren's Latest (where I go the dough recipe from).
However, to do it my way, pop all the pasta dough in a mixer with a dough hook and leave it for around 10 minutes until it's all kneaded for you. Call me lazy, but I'm making Friday night dinner, not preparing a meal for the Queen. You could also do this in a mixing bowl with a wooden spoon and knead it, it's really up to you. I highly doubt it makes any difference to the finished product.
Anyway, leave the dough to rest for around 20 minutes. In the mean time, cut the butternut squash into cubes, season it and put it in a microwaveable bowl. Cover the bowl in clingfilm and pierce a little hole in the top. Put it in the microwave for 10 minutes.
(If you're one of those people who doesn't like to use microwaves for whatever reason, you can boil it. I am a microwave advocate, they're brilliant.) When it's done, take it out, add a bit of olive oil and mash it up.
Flour a work surface and and rolling pin and start to roll out the dough. You want to get it super thin, as thin as you possible can with a rolling pin. It helps to pick it up and stretch it out. The dough is quite sturdy so don't worry too much about it breaking.
Cut the rolled out dough into strips, around 4 inches thick and as long as you can get it.
Spoon the butternut squash mash and gorgonzola filling on to half the dough, then fold the dough lengthways and press around the filled pockets to remove any air bubbles.
Cut the ravioli in to shape and press the edges with a fork to keep all the filling in.
Pop into a pan of boiling salted water. It's done when it rises to the top.