Hazelnut, Mushroom and Goats Cheese Ravioli by Gordon Castle Walled Garden

This winter warmer comes from James Mackie, head chef at Gordon Castle Walled Garden in Fochabers.

He says: “People shy away from homemade pasta but it is easy – it just takes practice”. Gordon Castle Walled Garden in Speyside is one of the country’s oldest and largest working kitchen gardens.
For details, visit: www.gordoncastlescotland.com

Ingredients: Serves 4
Pasta:
300g 00” Flour (you can use strong bread flour)
2 whole eggs and additional 2 yolks
10ml rapeseed oil
Pinch of salt

Ravioli filling:
150g mushroom (chestnut, shiitake or porcini), sliced
100g goat’s cheese
100g breadcrumbs
50g hazelnuts, chopped and toasted
12 sage leaves
12 basil leaves
1 onion, diced
25g parmesan, grated
1 garlic clove, crushed
2 egg yolks
Salt and pepper, to taste

Sauce:
1 butternut squash
1 bunch of sage
100g butter
200ml vegetable stock 
1 onion
1 clove garlic
10g honey
Salt and pepper, to taste

To garnish:
Pumpkin seeds
Toasted hazelnuts

Tools:
Either a pasta machine or rolling pin
Method
1 Begin with the pasta. Make a well in the centre of your flour
and add your egg, oil and salt. Slowly work in the egg. The mix will look dry, but as you knead the dough it will begin to come together to a ball. Wrap in cling film and place in the fridge to rest for 30 minutes.
2 For the pasta filling, sweat the onion and garlic in butter. Bring a dry frying pan to temperature (it will smoke lightly) and add the mushrooms. Add a small amount of oil when you see the mushrooms start to brown. This process will help retain the flavour and texture in the mushroom. 
3 After a minute, remove them from the heat and allow to cool. 
4 Combine the rest of the filling ingredients in a bowl or food processor, and mix well. Add in the onion and mushrooms and give it a final mix. 
5 For the sauce, roast the squash, skin on, at 180°C until soft.
6 Once cooked set aside and allow to cool. 
7 Sweat the garlic and onion, before peeling your squash. Add into a pan with the onion, garlic and vegetable stock. Bring to a simmer before adding the sage leaves and blitz. Season the sauce with honey and salt and pepper to taste.
8 To complete the pasta, either use a pasta machine or a rolling pin to roll the pasta as thin as you can manage.  
9 Use a cutter or knife to make the ravioli shape and place small balls of the filling in the centre. Brush water around the edges of the pasta and either fold up and seal or use another piece of pasta to complete the ravioli. 
10 Place the ravioli in a large pan of salted boiling water. When it is ready, it will float – usually after 2-3 minutes in the water. 
11 Add the butternut sauce, garnish with pumpkin seeds and toasted hazelnuts. 

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