December 2005

Butternut Ravioli (V)
Butternut, rosemary and cashew nut, encased in pasta parcels and smothered with a thyme cream sauce
(Serves 4)

Ingredients

Ravioli
500g Ready Rolled Pasta Sheets
200g Cooked Butternut
1 sprig of Rosemary
50g Cashew Nuts (finely chopped)
2 Eggs & 1/4 cup water (Egg Wash)
Salt & Pepper

Thyme Cream Sauce
500ml Cream
25g Grated Parmesan
1 sprig of Thyme
½ cup white wine

Preparation

Roll out the pasta and cut out 24 disks approximately 7cm in Diameter. In a bowl, gently mash the butternut (leave it a bit rustic) & Mix it with the finely chopped rosemary, the cashew nuts and a little melted butter. Season to taste.

Place a teaspoon of the mixture in the middle of 12 of the pasta disks. Place the other 12 on top to make pasta parcels & brush with the egg wash to seal joints. Press down firmly to make sure there are no air pockets.

Cooking

Boil the Pasta Parcels for Approximately 4 minutes or until al dente.
In a saucepan, reduce the cream & white wine down to a thick sauce consistency. Add the Thyme (chopped) and the parmesan and season to taste

Plating

Serve the Ravioli (3 per person) in a shallow bowl and cover with the thyme cream sauce. Garnish with some crispy fried leek or spring onions.

Lekker Lekker! (from an Irish Chef Nogal!)