Name: Open ravioli with squash & porcini mushrooms
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 2
Cuisine: Italian
Ingredients: 450g butternut squash peeled and chopped; 25g butter; generous grating nutmeg; 25g vegetarian parmesan -style cheese, coarsely grated; 1 tbsp finely chopped dried porcini mushrooms; 2 tbsp olive oil; 1 tsp balsamic vinegar; 2 tsp soy sauce; generous pinch saffron; 85g chestnut mushrooms quartered; 1 fat garlic clove shredded; 100g bag baby spinach; 4 sheets fresh lasagne halved; shavings of parmesan (or vegetarian alternative), optional

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Open ravioli with squash & porcini mushrooms

Open ravioli with squash & porcini mushrooms

Sara Buenfeld

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Serves 2

Easy

Prep: 40 mins

Cook: 30 mins

Plus 15 mins soaking

A star rating of 4.4 out of 5.15 ratingsRate

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Don't leave the vegetarians out this Christmas, with this special yet easy to manage recipe

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

450g butternut squash

peeled and chopped
25g butter
generous grating nutmeg
25g vegetarian parmesan

-style cheese, coarsely grated

For the porcini dressing

1 tbsp finely chopped dried porcini

mushrooms
2 tbsp olive oil
1 tsp balsamic vinegar
2 tsp soy sauce

To serve

generous pinch saffron
85g chestnut mushrooms

quartered
1 fat garlic clove

shredded
100g bag baby spinach
4 sheets fresh lasagne

halved
shavings of parmesan

(or vegetarian alternative), optional

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Nutrition: per serving

kcal504
fat28g
saturates11g
carbs49g
sugars13g
fibre7g
protein17g
salt1.61g

Method

step 1

Put the squash and butter in a pan with 5 tbsp water. Tightly cover pan and cook for 15 mins until the squash is just tender, but not coloured. Roughly mash with seasoning, nutmeg and Parmesan.
step 2

Meanwhile, make the dressing. Put the chopped porcini in a small bowl with 3 tbsp boiling water. Cover with cling film and cook for 1 min in the microwave on High, then leave to cool. Mix 1 tbsp oil with the vinegar and soy, then add the soaked mushrooms with almost all of the liquid (leave the last drop behind as it might contain grit).
step 3

To serve, boil a pan of water with the saffron and some salt for 5 mins to extract some colour and flavour. Meanwhile, fry the mushrooms in the remaining oil. When they are nearly cooked, add the garlic so that it browns and crisps, but doesn’t burn. Pierce the bag of spinach and wilt in the microwave for 1 min. Reheat the squash in the microwave, too.
step 4

Boil the lasagne for 1 min until just tender, then drain. Put 3 little piles of spinach on 2 warm serving plates. Top each with a square of lasagne, then a spoonful of squash – spread it out a little, add a few spinach leaves, then top with another square of pasta. Continue these layers until you end up with a stack of 4 layers of pasta on each plate, then top each with a spoonful of squash. Scatter round the garlicky mushrooms, Prepare ahead
step 5

The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature generously spoon over the dressing, or allow guest to help themselves at the table, and sprinkle over some Parmesan shavings, if you like.

RECIPE TIPS

PREPARE AHEAD

The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature.

Recipe from Good Food magazine, December 2009

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A star rating of 4.4 out of 5.15 ratings

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