https://www.copymethat.com/r/mQEC0QX6i/butternut-squash-raviolo-rosemary-and-pa/
120032140
nq1SEfi
mQEC0QX6i
2024-11-14 06:51:35
Butternut Squash Raviolo, Rosemary and Parmesan Cream Sauce
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Ingredients
- subheading: 1:
- butternut squash
- peeled, deseeded and cut into medium chunks
- 15 mL extra virgin olive oil
- 30 g unsalted butter
- subheading: 1:
- free-range egg
- yolk only
- 75 g parmesan , grated
- 50 mL double cream
- subheading: For the pasta:
- 1 pinch saffron threads
- 15 mL olive oil
- 250 g '00' flour
- 1 large free-range egg
- subheading: 3:
- large free-range eggs
- yolks only
- as needed
- semolina
- subheading: for sprinkling:
- subheading: 1:
- large free-range egg
- yolk only and beaten for brushing
- subheading: For the rosemary and parmesan cream sauce:
- 40 g pine nuts
- 8 slices smoked bacon
- 250 mL double cream
- 1 clove garlic , crushed
- 2 sprigs thyme
- 2 sprigs cut rosemary
- 1 pinch ground nutmeg
- 50 g parmesan , grated
- 25 g flat leaf parsley , finely chopped
- subheading: 1:
- lemon
- zest and juice
- 15 mL
- extra virgin olive oil
Steps
Directions at marksandspencer.com
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