Fresh Homemade Ravioli with a Butternut Squash, Spinach & Feta Filling

This year I have been making fresh pasta at home a lot more and I LOVE IT! It's so much more delicious PLUS it doesn't leave you feeling bloated and yucky afterwards (like I find store bought pasta does mostly - excluding the spinach pasta I've discovered but that's for a different blog!). Also this filling combo is just mouth watering!

INGREDIENTS

Anyway... to make the pasta you will need super fine 00 grade flour (which I get from Waitrose), and eggs. For quantities use 1 egg for every 100g grams of flour. To make 4 average portions I use 400g and 4 eggs.

For the filling, 1/2 butternut squash, couple of handfuls of roughly chopped spinach, half a block of feta cheese crumbled, the zest and juice of 1 lemon & generous salt & pepper.

METHOD

Kneed the flour and eggs together for a minimum of 5 minutes until smooth and the dough feels springy. Rest in the fridge for 30 minutes minimum. Once rested, roll out with pasta machine or the attachment to your mixer (I use this one) until thin and slightly transparent.

Cut out circles with cutter and place a little filling in each one.

To make the top circles stick to the bottom ones, get a little bowl of water, dip the tip on your finger in slightly and run around one half of the edge of the pasta. When you place the top pasta circle onto the filled one, make sure there are no air bubbles (otherwise they'll pop when cooking) and gently squeeze the edges together to form the pasta shape.

Once all your pasta is ready to be cooked, place in boiling water for between 3-6 minutes (depending on how full your pot is) until pasta is soft or to your taste preferences.

Add whichever dressing you like, I personally like garlic oil, basil and a little pepper.

If you make this please tag me on Instagram and Facebook, I love to see your creations :)

ENJOY!

Until next time, Molly x