Thank you for booking on to my pasta class,

I hope you enjoyed what you took home and that you get to make it again, please keep me posted, and don’t hesitate in getting in touch with any questions.

INGREDIENTS

100g Pasta flour plus extra for dusting

1 Medium free-range egg, The corn fed eggs are good for the yellow yolks

350 g butternut squash, skin off and diced , Diced, 1cm cubes, TIP: put the squash in to the microwave for a few minutes so it softens slightly so it will be easier to chop up.

25g Parmesan freshly grated + extra for serving on top, Or Grana Padana,

1 x garlic clove

 ¼ teaspoon nutmeg, Cinnamon can be an alternative,

500g spinach - Lightly steamed and chopped

250g ricotta

1/2 an egg

25g parmesan

parmesan

salt and pepper

olive oil

20g butter

sage and garlic

METHOD

PASTA

1.     Flour on counter and make a well, add the egg and combine from the centre with a fork and then hands to knead until smooth.

2.     Cover it with clingfilm or in airtight container and allow to rest for at least half an hour.

3.     Cut a piece of pasta off your ball, and run it through the first setting 3 times, folding, then run it through each setting until thin.

4.     Cut into squares, place filling in the middle and fold corner to corner, connect the corners, and then fold the tip over. NB. Use cold water to stick together if needed.

5.     Place on to a dusted board, and dust well, to prevent sticking.

FILLING - PUMPKIN

1.     In a medium high oven, roast the pumpkin with sage leaf, garlic clove, olive oil, salt and pepper for 20 mins or until tender.

2.     Allow to cool slightly, then mash it with the cheese, nutmeg, biscuits, salt and pepper.

FILLING - SPINACH

combine all ingredients, season to taste

 SAGE BUTTER

1.     Butter, a drizzle of olive oil and sage in a frying pan on medium heat, so butter starts to brown.

TO COOK PASTA

1.     Add to boiling salted water, takes approximately 5 minutes to cool.

2.     Drain and serve with the sage butter and some parmesan grated on top.