Homemade, gluten-free fresh pasta, spinach pasta at that.
Filled a beautifully creamy butternut squash and chestnut puree.
Gave it a little festive vibe by shaping it into Christmas crackers.
40 mins
20 mins
2
Ingredients
Dough:
100g Spinach
2 Tbsp Water
40g Quinoa Flour
100g GF Flour (Ekadashi Flour)
½ Tsp Himalayan Salt
2 Tsp Olive Oil
Sauce:
3 Tbsp Olive Oil
1 Tbsp Orange
¼ Tsp Himalayan Salt
2 Sprigs Sage Leaves
2 Tbsp Filling
Filling:
100g Butternut Squash
100g Chestnut Puree (Merchant Gourmet)
½ Tsp Himalayan Salt
¼ Tsp Nutmeg Powder
¼ Tsp Chilli Flakes
1 Tbsp Olive Oil
¼ Inch Ginger
½ Tsp Dried Mixed Herbs
Method
Dough:
1. Wash & cook the spinach with 2 tbsp water.
2. Let it cool & puree.
3. Mix everything until the dough comes to together.
4. Wrap up & let it rest in the fridge for 1hr.
5. Divide dough into 4. Using extra flour for dusting flatten with your hands & roll out using a pasta maker up to the 4th setting.
If using a rolling pin, roll until 1-2mm thin. (Using the machine if the first few times the dough cracks, fold back in half or 3rds, dust with flour and roll through again, this will level out the edges and form a perfect rectangle roll out. Start with the first setting, dust with flour and up the settings, repeat until you reach level 4).
Filling:
1. Roast the butternut squash, cool & puree.
2. Heat the oil in a pan & sauté diced ginger, chili flakes, herbs & nutmeg.
3. Add the Butternut sq & chestnut puree.
4. Add salt & mix.
5. Let it cool & fill into a piping bag.
Sauce:
1. Heat up the oil & add chopped sage leaves.
2. Add in salt & juice from the orange.
Assemble:
1. Divide dough into 4. Using extra flour for dusting flatten with your hands & roll out using a pasta maker up to the 4th setting. If using a rolling pin, roll until 1-2mm thin. (Using the machine if the first few times the dough cracks, fold back in half or 3rds, dust with flour and roll through again, this will level out the edges and form a perfect rectangle roll out. Start with the first setting, dust with flour and up the settings, repeat until you reach level 4).
2. Cut the edges to even out the pasta strip.
3. Following the images, pipe the filling on one edge and roll close, dab the edge with water to seal.
4. Pinch the edges to form a cracker like shape.
5. For a traditional ravioli, line the edges with water, pipe the filling into the middle and seal the edges pressing down gently. Seal by pressing from the middle out to avoid any air pockets.
6. Place in boiled water and simmer until for 3-4 mins or until they rise to the top.
7. Place into the sauce and serve.
