Breville BSB530XL manual Recipes, Ingredients, Method

RECIPES

ROASTED BUTTERNUT SQUASH and Ricotta jumbo ravioli with BROWN BUTTER SAGE Sauce

Serves 4–6

INGREDIENTS

1½ lb (650g) butternut squash 1 tablespoon olive oil

Sea salt and freshly ground pepper

1⁄3 cup (80g) fresh ricotta

2 tablespoons (20g) grated fresh Parmesan cheese

48 gow gee wrappers

7 tablespoons (100g) good quality butter

12 sage leaves

METHOD

1.Preheat oven to 400°F (200°C). Line a tray with baking paper.

2.Peel butternut squash and cut into ¾” (2cm) cubes. Place butternut squash onto baking sheet and drizzle with oil and season with salt and pepper.

3.Bake in oven for 25 minutes or until golden. Remove from oven and allow to cool.

4.Assemble the food processing bowl using the S Blade™.

5.Place squash, ricotta and Parmesan in the processing bowl. Place lid on bowl.

6.Attach the motor body; select speed 13–15 and process until mixture is almost smooth, scraping down the sides of processing bowl if necessary.

7.Spoon a rounded teaspoonful of mixture onto one gow gee wrapper. Brush edges with a little water. Place another gow gee wrapper onto and press the edges and around the filling to seal. Place onto a baking tray lined with baking paper and repeat with remaining mixture

and wrappers.

8.Bring a large saucepan of water to the boil over high heat.

9.To make brown butter sauce, add butter to pan and heat until butter begins to foam. At this point, add the sage and cook until butter has browned. Remove from heat and set aside.

10.Add one-quarter of the ravioli and cook for 2–3 minutes or until just tender. Use a slotted spoon to transfer to a serving plate. Cover with foil to keep warm. Repeat in 3 more batches, with remaining ravioli.

11.Serve ravioli drizzled with butter and top with sage.

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