Three Cheese Ravioli with Invisible Vegetables

Ingredients

Yield:

6

• Plain Pasta Dough

  • 2 Cups All Purpose Flour
  • 1 tsp Kosher Salt
  • 2 Omega 3 Eggs
  • 1 tbsp Olive Oil
  • 3 tbsp Water

• Coloured Pasta Dough

  • 2 Cups All Purpose Flour
  • 1 tsp Kosher Salt
  • 2 Omega 3 Eggs
  • 1 tbsp Olive Oil
  • 3 tbsp Tomato Paste

• Pasta Filling

  • 1 Butternut Squash
  • 1/2 Cup Vegetable Stock
  • 2/3 Cup Mascarpone Cheese
  • 4 tbsp Parmesan Cheese
  • 2 tbsp Ricotta
  • 2 tbsp Quebec Maple Syrup
  • 4 tbsp Pine Nuts
  • Salt and Pepper To Taste

• Pasta Sauce

  • 1 head Cauliflower
  • 1000 ml Cream
  • 90 gr Cheddar Cheese
  • 120 ml Pasta Filling
  • Salt and Pepper To Taste

Preparation

Difficulty:

Difficult

Time:

2 Hours

Total Time:

 

1. For Pasta Dough

   1. Mix flour and salt in a bowl.
   2. Make a well in the centre of the flour and crack 2 eggs into the well.
   3. Add the water and oil to the eggs, and using your finger, swirl the egg mixture until it pulls in enough flour to start to become a wet dough.
   4. Clean your fingers, then using your hands mix the dough until the flour is incorporated.
   5. Remove the dough from the bowl, and knead with your hands on a clean counter. If the dough still seems too sticky, dust it with flour and continue to knead until a ball of dough is formed.
   6. Dust the dough with flour, put into a bowl, cover and let stand in the fridge for 30 minutes.
   7. Repeat the same process for the colored dough using the tomato paste in place of water.

2. For the Pasta Filling

   1. Peel, seed and dice squash.
   2. Steam for 30 minutes until fully cooked.
   3. In a blender, blend squash, cold stock, cheese, pine nuts and syrup until smooth. (this recipe can be made nut free)
   4. Season to taste with salt & pepper.

3. To Make Ravioli

   1. Using a hand crank pasta machine roll dough into sheets.
   2. Lay one sheet of pasta onto a ravioli press, or onto the counter, then dollop 1t filling into the centre of each ravioli.
   3. Lay another sheet of pasta over top and cut out ravioli.
   4. Press the edges together to seal the pasta. Save any extra filling for the pasta sauce.
   5. Store pasta in the fridge for up to 24 hours, or in the freezer for up to 1 month.

4. For the Sauce

   1. Cut cauliflower into small florets.
   2. In a pot, cover cauliflower with cream, and gently bring to a simmer.
   3. Cook cauliflower for 5 minutes until it begins to soften.
   4. Strain cauliflower from cream, but make sure to keep the cream for the sauce.
   5. In a blender, blend the cauliflower until smooth. Add a little bit of the cream to allow the blender to catch the cauliflower and blend it until smooth.
   6. Note: Be very careful when blending hot liquids. Make sure your blender is suitable for hot liquids and do not over fill.
   7. Once the cauliflower puree is smooth, add remaining cream, pasta filling, cheddar and blend until smooth.
   8. Season to taste with salt and pepper.

5. To Assemble the Dish

   1. Blanch pasta in batches in salted simmering water until it floats.
   2. While pasta is cooking, gently heat up the sauce.
   3. Spoon sauce onto the plate, then place pasta on top.