Ravioli filling:

1 lg butternut squash, halved, seeded, and baked until soft.

1 tbs red pepper sauce. Extra hot if you can take it.
1 tbs orange zest. super fine, no pith.
3 tbs chopped chives
1/2 c freshly grated Reggiano
1 tsp freshly ground nutmeg
1 tsp freshly ground cinnamon
S&P tt
Scoop out the baked squash and pass through a food mill or ricer into a bowl. Add remaining ingredients and combine. The squash should still be hot enough to melt the cheese but if not transfer mixture to a saucepan and heat until cheese is melted.

Pasta:

2 c ap or bread flour plus extra for work surface
1 c semolina
2 eggs and 2 yolks
pinch coarse salt
egg wash

In a food processor, add dry ingredients and pulse to combine. Add eggs and yolks and let machine run until dough forms a ball. Remove from work bowl and kneed out. Do not over work. Pass through pasta machine to form 4 thin sheets. Start to boil your water at this point. Lay out bottom sheet, brush with eggwash, place filling on bottom sheet in heaping spoonfuls about 2 inches apart in each direction. Place top sheet of pasta loosely on top of filling. (it helps if the top sheet is slightly larger than the bottom) With your hands separate the filling into rows. Cut out ravioli with a pastry cutter or biscuit cutter.

Sauce:

1/2 c unsalted butter
1/4 c heavy cream
1/4 c chopped hazelnuts
6 large sage leaves, chiffonade
S&P

Melt butter in saucepan. Add hazelnuts and continue to cook until nuts are well browned. (add your ravioli to the boiling water at this time) Add the cream and whisk for about 2 minutes. Lower heat, add sage, S&P, add raviloi to the sauce.

I usually serve this with turkey scallopini but I won't include it here as this is a vegie dish. As long as you are not opposed to the use of dairy.
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12-18-02, 02:13 AM
jak
60gm noodles per person (any type)
100gm hard tofu per person
1/4 tsp chilli flakes
1 tsp vegetable stock (I use Vegeta brand)
1 tsp soy sauce
1 tbsp peanut butter - crunchy
2 cups water
Frozen peas 1/2 cup (or any other veges)

Boil water with soy sauce and noodles and stock.
Add Tofu
Lastly add peas and peanut butter.
When peas are cooked through its ready!!

Takes about 7 mins when you get good at this, depending on the type of noodles you choose.
This recipe is good for 2 people before you have to start doubling the water etc. Its Malaysian in origin.

This message has been edited. Last edited by: DorianGreyed,