Any kind of pasta makes me happy but this one makes me really really happy. They are filled with roasted squash and creamy goats cheese and tossed and some ground almonds in some brown butter with crispy sage and hazelnuts or almonds. the method of folding them like culurgiones looks really technical but it is so easy. I watched this video here.
it is basically like fancy ravioli or tortellini, the filling is traditionally potato cheese and dried mint and served in a tomato sauce, but they can be filled with anything really. roasted squash is one of my favourite fillings for pasta. I suppose the first week of January is the wrong week to be sharing a carb heavy recipe as every one wants to be starting their diets but oh well. I have made these a few times and the last time with with pomodoro sauce and it was delicious.
I wanted to take this opportunity to wish you all a happy new year and to let you know how grateful I am for your continued following and support.
- 300g plain flour (or tippo 00)
- 2 eggs and 4 yolks
- tsp olive oil
- 1 small butternut squash
- 1 sprig of rosemary and thyme
- 1 clove from 1 bulb of garlic (you can add two if it is a small one)
- 150g soft goats cheese or ricotta what ever is your preference
- 1/2 cup finely ground almonds
- 1/2 cup finely grated parmesan
- grating of nutmeg
preheat the oven to 180c
cut the butternut squash in half and scoop out the seeds, drizzle with olive oil and sprinkle over rosemary and thyme and place on tray with one garlic clove or cloves (keep the skin on the clove) roast for 1 hour until tender then scoop out flesh and add into a food processor with the herbs and cut open the garlic clove and squeeze out the insides. then add the goats cheese and puree and mix with the parmesan and almonds then mix in some grated nut meg and some salt and pepper, chill while you make the pasta.