Turkey, Squash and Cranberry Ravioli

Ingredients:

For the Ravioli Pasta Dough:
250g Italian 00 grade durum wheat flour
1 egg
6 egg yolks
1 tbsp olive oil
1 tbsp iced water
pinch of sea salt

For the Filling:
350g cooked turkey meat, diced
2 garlic cloves
1/2 large butternut squash
50g freshly-grated Parmesan cheese
1 tbsp fresh flat-leaf parsley, finely chopped
8 tbsp cranberry sauce
salt and freshly-ground black pepper, to taste
2 tbsp olive oil

To Serve:
250g unsalted butter
18 sage leaves
2 tbsp pine nuts, lightly toasted
freshly-grated Parmesan cheese, to garnish
150ml olive oil

Method:

For the pasta dough, combine the flour and salt in a bowl. Form a well in the centre, then add 4 egg yolks along with the whole egg, olive oil and iced water. Slowly start to work in the flour from the edges.

Carefully continue adding the flour, folding into the egg mixture until the ingredients begin to come together to form a dough. As everything starts to come together tip the mixture onto a a floured work surface and knead for about 5 minutes, or until smooth and elastic. Shape into a ball, cover with clingfilm (plastic wrap) and chill slightly in the refrigerator.

In the meantime, lightly oil the butternut squash half. Transfer to an oven pre-heated to 200°C and bake, cut side uppermost and covered with kitchen foil, for about 30 minutes or until tender.

Remove from the oven, allow to cool then scoop the flesh into a bowl. Mix in the diced turkey meat and set aside.

Heat the olive oil in a frying pan, add the onion and garlic and fry gently until softened but not coloured (about 5 minutes). Take the pan off the heat and stir in the turkey and butternut squash mix along with the Parmesan cheese, cranberry sauce and seasonings. Stir until well combined then take off the heat and set aside to cool.

Once cool divide the mixture into 2 tbsp sized balls.

Take the chilled and rested pasta dough from the refrigerator and roll through a pasta machine, beginning with the widest setting and reducing by a notch each time, until the arrow lies between 0 and 1. Re-roll at this final setting to ensure that the dough is smooth and elastic.

Beat the two remaining egg yolks together to form an egg wash. Now cut the pasta into 50cm lengths.

Arrange a sheet of the pasta dough on a lightly-floured work surface and brush lightly with the egg wash. Arrange balls of the turkey mixture in two rows with 10cm gaps between each ball. A single sheet of pasta dough should have between 10 and 12 balls of filling arranged on it.

Take a second sheet of pasta and use to gently cover the turkey balls. Stretch the balls over the dough so that the two pasta sheets touch each other. Now, using a 6 to 8cm square ravioli cutter stamp out ravilois from the dough, ensuring that the filling is in the centre of each one.

Repeat the process until all the turkey mixture is used up.

Bring a large pan of lightly-salted water to a boil. add the ravioli and cook for about 4 minutes, or until they are tender and cooked through and raise to the surface of a pot. Remove with a large slotted spoon.

In the meantime, finely chop half the sage leaves. Melt the butter in a large frying pan until it begins to brown. Take off the heat and stir in the sage leaves.

Fry the whole sage leaves in the olive oil until crisp then mix the crisp sage leaves and oil with the butter.

Add the ravioli to the butter mix and toss very gently to combine.

Turn into a serving dish, pour over any butter then garnish with pine nuts and grated Parmesan cheese.

Serve immediately, accompanied by a green salad.