Name: Butternut Ravioli
Ingredients: 100 g "00" grade flour (+extra for dusting); 1 Egg; 1 tsp Salt; 250 g Butternut Flesh; 100 g Burrata; 1 Shallot; 1 Clove of Garlic; Chives; 10 cl Sour Cream; 2 tsp Turmeric; 1 pinch Salt; 1 pinch Ground Pepper; 250 g "Chanterelles" Mushrooms; 100 g Romanesco Florets

Revisit the ravioli recipe with butternut and burrata, accompanied with mushrooms for a lovely veggie dish

Butternut Ravioli

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Preparation: Just a pinch of patience

Serves: 4

Calories: 226kcal

Daily Value: 13%

Ingredients

Ravioli Pasta Dough

100 g "00" grade flour +extra for dusting
1 Egg
1 tsp Salt

Butternut Filling

250 g Butternut Flesh
100 g Burrata
1 Shallot
1 Clove of Garlic
Chives
10 cl Sour Cream
2 tsp Turmeric
1 pinch Salt
1 pinch Ground Pepper

Mushrooms and Romanesco

250 g "Chanterelles" Mushrooms
100 g Romanesco Florets

The recipe is given for 8 ravioli (2 ravioli per person for a starter dish; Consider to modify ingredients accordingly for a main course);

Instructions

Prepare the Ravioli Pasta Dough

Knead the flour and egg in the bowl of a stand mixer fitted with a dough hook until the flour and egg come together and form a dough ball;
If the dough seems too dry, add 1-2 teaspoons water; knead after each addition and check the dough before adding more water;
Dust the dough with flour; refrigerate for 30 minutes;

Prepare the Butternut and Burrata Filling

Wash and peel the butternut; Finely dice the flesh;
Finely mince the shallot; remove the garlic germ and finely mince it; finely mince the chives
In a saucepan, heat a tablespoon of olive oil and gently cook the shallot until translucent;
Stir the butternut in; cook for 10 minutes; add 2-3 tablespoons of water and continue to cook until the flesh is well soft; add a small rosemary sprig to infuse;
Crush with a fork until smooth;
Reserve 50g of the mixture for the sauce;
Remove the rosemary sprig; add finely minced chives; season with salt and ground pepper; stir well;
Finely dice the burrata and add to the butternut; gently stir to combine;

Make the Ravioli

Flatten the dough into 2 mm thickness; Work on a lightly floured work surface; Dust the dough with flour if it starts to stick;
With a kitchen cutter, mark the ravioli in the dough sheet, without cutting through;
Place the filling mixture into the center of the marked round shape;
Brush with water the dough around the filling mixture;
Lift the second sheet of dough and drape it over the first;
Stick the sheets of pasta together; Use the kitchen cutter to cut out the ravioli;

Butternut Sauce

In a saucepan, add the sour cream to the 50g of the reserved butternut; add turmeric; Heat and stir well; Mix well until smooth and foamy;

Cook the Mushrooms and Romanesco Florets

Clean the mushrooms; if necessary, quickly wash the mushrooms under running water; Drain well and dry immediately;
Remove the bottom edge of mushrooms; slice in halves;
In a frying pan, heat the mushrooms;
Reduce heat and add the olive oil; stir once and leave them on low heat for 5-7 minutes;
In a frying pan, heat the romanesco florets with 2-3 tablespoons of water; cook gently for 5-7 minutes;
Remove excess of mushroom juice from the saucepan and stir it in the butternut sauce;
In a large saucepan, boil 1 liter of salted water; delicately cook the ravioli, adding them one by one with a skimmer spoon to avoid them to stick together;
Cook for 5-6 minutes; drain well;