how to cook: random vegetable ravioli in sage and butter

i am not a celebrity, kate mcauley, ravioli, pasta, vegetable, sage, butter, homemade, abel and cole

Each week, the MrMr and I get a box of organic produce from Abel & Cole. Everything is fresh, delicious, and seasonal (which means that for the next eight months we’ll be having our fill of parsnips). When a new box arrives, it’s full of promise – and we begin to fantasise about the exotic meals we’ll cook.

Invariably, however, life gets in the way. Work events, pubs with friends, too-lazy-to-hit-the-kitchen-for-more-than-20-minutes nights and other odds and sundries too often lead to a surfeit of marrow, potatoes, squash, and the like. Then, once the oldest veggies begin to turn, one of us (AKA moi) will chop up and chuck everything into our huge stock pot.  The result? Enough brownish soup in our freezer to see us through seventeen-and-three-quarter harsh British Winters.

So, now that I have run out of space – and don’t want to make, let alone eat, any more soup, I’ve come up with a plan to be a bit more inventive. Enter my first foray: random vegetable ravioli in a sage and butter sauce.

Print this recipe.

Ingredients

For the ravioli filling:
Vegetables – I used spaghetti squash, marrow and courgette (zuchinni).
Herbs – I used garlic and thyme.
Olive oil
Salt
Pepper

For the pasta dough:
4 large eggs
1 tablespoon of water
440g sifted all-purpose flour
½ teaspoon of salt

For the sauce:
Butter
Sage
Garlic
Salt
Pepper

Instructions

For the ravioli filling:

Preheat the oven to 180°C/350°F/gas mark 4.

Chop up your vegetables into cubes – remember to remove skin and seeds. Chuck them into a baking dish, add your herbs and a good grind of salt and pepper. Douse with olive oil. Pop them in the oven and roast until soft (mine took around 30 minutes).

Once the veggies have cooled down, spoon them into a flat bottom bowl or saucepan and give them a whiz with a hand blender until pureed (you could also use a food processor or a potato masher – if you have the elbow grease).

Pop the mixture in the fridge – you don’t have to do this, but it’s easier to work with once it’s cooled down. You can also spoon off any extra liquid before making the ravioli. And, yes, this can be made days in advance.

i am not a celebrity, kate mcauley, ravioli, pasta, vegetable, sage, butter, homemade, abel and colei am not a celebrity, kate mcauley, ravioli, pasta, vegetable, sage, butter, homemade, abel and cole

For the pasta dough:

Whisk the eggs and water.

Place flour, and salt onto your bench top in a little mound. Make a well on the top and gradually add the water/egg mixture. Combine the ingredients into a dough. I use a fork at first and then use my fingers.

Once all the ingredients are added together, knead for a few minutes. Remember to flour your surface. The dough can either be used straight away or refrigerated for later (24-hours max).

i am not a celebrity, kate mcauley, ravioli, pasta, vegetable, sage, butter, homemade, abel and cole

Constructing the ravioli:

Using a pasta machine, roll your dough into a thin strip and lay on a floured surface.

Mark out each ravioli with a fluted 5cm/2″ cookie cutter by pressing into, but not through, the dough. Spoon the mixture into the centre and then lay another layer of thin dough onto the top. Press lightly around the mounds with your finger tips then use the cookie cutter to make each ravioli.

Press around the edge of each piece with the tines of a fork. Enlist a child to do this for you if possible. Leave each piece flat on a floured surface to dry.

And repeat until you’ve got no more dough left – you can freeze your filling for next time. If you’re run out of filling, change attachments on your pasta machine and make tagliatelle instead. Too easy.

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For the sauce:

In a frying pan, melt the butter, cook the garlic, add the sage, salt and pepper. Remove from heat and cook your ravioli.

i am not a celebrity, kate mcauley, ravioli, pasta, vegetable, sage, butter, homemade, abel and cole

To cook the ravioli:

Place the pasta in a saucepan of salted boiling water. They will sink at first, but will rise as they cook. Once they’re floating near the top, they’re done. Drain, add to saucy frying pan and stir. Plonk onto plate and serve.

Et Voila.

i am not a celebrity, kate mcauley, ravioli, pasta, vegetable, sage, butter, homemade, abel and cole

The results were delicious – if I do say so myself – and made all the more special because I hadn’t wasted any food. Give it a go. You won’t be disappointed.

Print this recipe.

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All images © Kate McAuley

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10 thoughts on “how to cook: random vegetable ravioli in sage and butter

  1. K xx

    Looks so delish! I’ve just started ordering a box of seasonal organic Veggies + Fruits fortnightly (Melbourne). I’ve been running into the dilemma of having a truck load of sad unused veggies by the second week. Like you, I end up making a huge stock pot. I’ll definitely be keeping your recipe in mind. If not ravioli, maybe ready made pasta because i’m just that tad lazy lol.

    K xx

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