Makes enough to fill about 30-35 small ravioli
- 350g peeled and chopped butternut squash (2cm cubes)
- Olive oil
- Sea salt
- Black pepper
- 1/2 small red onion, peeled and thinly sliced
- 15-20g pecorino/grana padano cheese
- Ground nutmeg/ground cinnamon
- Preheat the oven to 200C/180C Fan/Gas 6
- Place the butternut squash in a large bowl with about 2stp olive oil, season with salt and pepper, mix it up.
- Tip the pieces onto a baking tray and roast in the oven for 18-20mins.
- Meanwhile, add the onion slices to the bowl used to season the squash. Drizzle another teaspoon of olive oil and season to taste.
- Once the butternut squash has had 20mins, sprinkle the onion slices over it and cook for another 10mins.
- Leave it to cool for 5mins and then tip it into a high sided bowl. Blend it into a puree with a hand blender.
- One completely cool, stir in the cheese and season to taste with salt, pepper and nutmeg. I also like to add a dash of ground cinnamon.
Serves 4-6 people.
Chef’s tip: Make this at least 6 hours before you plan on eating it. The flavours will develop the longer you leave it.
- 500g lean beef mince (a bit less/more works just fine if you can’t get the exact weight)
- 100ml red wine
- 1 medium onion, thinly sliced
- 2 cloves of garlic, minced or finely chopped
- 2 tins of plum tomatoes
- 1x 200g tube of tomato puree
- Dash of Worcestershire sauce
- Dry basil
- Dry oregano
- Salt and pepper
- Olive oil
- Heat a tablespoon of oil in a large pan on a medium-high heat.
- Add the mince and use a whisk to break it up and remove any chunks. Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off). This will take your bolognese to another level of flavour.
- Season the mince with salt and pepper and add the red wine. About 100ml is fine.
- Cook for about a minute to release the alcohol and then add the onions and garlic.
- Cook for another 5mins or so to soften the onions then add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
- Add about half of the puree (you might need to add a bit more later), a dash Worcestershire sauce, a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
- Re-season with salt and pepper to taste.
- Turn down to simmer with a lid on for as long as you possibly can leave it. Minimum should be an hour but if you can leave it for hours, occasionally stirring it then even better.
- Taste it every time you stir and see if you need to add any more seasoning/puree.
- When you put your water on to boil for the pasta, add a pinch of sugar to the sauce.
- Serve with your choice of pasta and maybe some garlic bread 😉
Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta
- 250g beef mince
- 250g pork mince
- 1 sprig of rosemary
- 1 medium onion
- 1 carrot
- 1 stick of celery
- 150ml red wine
- 2tbsp puree
- 900ml-1ltr beef stock
- Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
- Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
- Cook for 5mins, then add the rosemary sprig
- Cook until the liquid has evaporated and the meat is brown and golden
- Add the wine and let it bubble away for a minute
- Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
- Add the beef stock and stir.
- Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
- Serve with your choice of pasta 🙂
The rule for this recipe is 1 egg per 100g of flour. Around 300g makes enough for 4 people.
- 300g ‘Tipo 00’ flour (some supermarkets call it pasta flour)
- 3 large eggs
Method – mixer
- Assemble the mixing attachment, add all of the ingredients and mix on a low speed (2-3) until it forms a ball of dough.
- If it’s struggling, add a tiny dash of water.
- Swap the mixer for the dough hook attachment and use a low speed to knead the dough for 5-10mins.
- Wrap the dough in clingfilm and rest it for at least 30mins.
- When ready, use a rolling pin or pasta machine to roll out the dough super thin and cut it as required.
Method – hand
- Add the flour to a large bowl and make a well in the middle
- Break the eggs into the well
- With a fork or your hands, gradually incorporate the flour into the eggs until well mixed
- Knead (stretch and roll) until it’s a soft smooth dough
- Wrap in clingfilm and rest it for at least 30mins.
- When ready, use a rolling pin or pasta machine to roll out the dough super thin.