Butternut Squash and Sage Ravioli

Butternut Squash and Sage Ravioli

2 Cups cooked butternut squash
2 tablespoons butter
Salt and freshly ground pepper
½ cup grated Parmesan
½ cup bread crumbs
1 garlic clove, minced
2 tablespoons chopped fresh sage leaves
1 batch of fresh egg pasta dough

Freshly grated Parmesan, for serving

Scoop out 2 cups of flesh from a butternut squash. Combine with butter until smooth. Add cheese and bread crumbs, garlic and sage and season with salt and pepper.

Making the filled pasta
Roll out the pasta dough, either by hand or with a pasta machine, into wide long strips. Crease a strip of dough crosswise, lay out a double row of filling on one half, then bring the second half over the top. The ravioli should be about 2-inch squares. Seal with a ravioli stamp or if you have a ravioli attachment for your pasta machine you could use that too! I find using the stamp works the best though. Cut with a sharp knife to seperate the ravioli. I then through them into a plastic siplock and straight into the freezer, or pot of boiling water if you plan to eat them right away!

Noodles Soup Dish

Noodle Soup Dish Recipe

There are a couple this appealed to me. It has been cold and crispy out, and I've been getting over a narly cold. What better time to make a nice hot, creamy bowl of spicy noodle soup?



I saw a little snow come down today.. briefly.



This kinda reminds me of Original Top Roman Noodles, but more hearty and fresh.

There is something satisfying about working for your food instead of taking the shortcuts. A little elbow grease makes everything taste better.
The spice paste is strong, beautifully fragrant, and hot. After I made the paste the rest of the soup is a breeze -stock, coconut milk, lime juice, and a sprinkling of mint round out the flavors.
I absolutely loved the way the broth turned out. Delicious.


Noodle Soup Dish Recipe



5 small, hot red Chilies

3 small cloves of Garlic

a small lump of Ginger

2 tsp Lemon grass

a few Coriander leaves

1 teaspoon Ground tumeric

a little vegetable oil
Stock - vegetable, 500 mlCoconut milk - 400ml (lite is ok)A lime - just the juiceSoy sauceMint - a small handful of leaves
To finish:Noodles - I think I used about 1 lb....big, chubby, fresh asian egg ones.
Halve and seed the chilies. Peel the garlic. Peel and shred the ginger. Finely slice the tender, innermost leaves of the lemon grass. Grind the coriander seeds or crush them in a mortar. Blitz it all to a thick paste in a food processor with the coriander leaves and any well scrubbed roots, plus the tumeric. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.
Place a fairly deep pan over moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, movingit round the pan, for a minute or so, then pour in the stock, coconut milk, and a splash of soy sauce -- let it come to the boil. Turn the heat down and let the soup simer for ten minutes. Meanwhile cook the noodles briefly in boiling water and drain them.
Divide the noodles between four large, deep bowls and ladle over hot soup. Sprinkle with mint leaves.