Squash Ravioli With Mushrooms And Pancetta Recipes

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

SQUASH RAVIOLI WITH MUSHROOMS AND SAGE PESTO

Steps:

• Heat the oven to 220°C/200°C fan/gas 7. Toss the squash/pumpkin, onion and garlic with the olive oil in a large roasting tin, then season with salt and black pepper. Roast for 45 minutes to 1 hour until the veg are tender and golden.
• Meanwhile, make the pasta dough. Put the flour in a large mixing bowl or in a heap on a clean work surface. Make a well in the centre, then pour in 100ml of the water. Mix with your fingertips, gradually bringing flour into the centre to create a smooth dough (add more water if needed). Wrap well, then chill for 30 minutes.
• Once the squash is cooked, transfer it and the onion to a food processor along with the sugar and vegan hard cheese. Whizz until smooth, taste and adjust the seasoning, then set aside.
• Divide the pasta into 4 even pieces and roll each piece through the pasta machine, working from the largest to the thinnest setting to give 4 even pieces. (If you don't have a pasta machine you'll need to roll out the dough as thinly as possible using a rolling pin.)
• Lightly flour 3 of the pasta sheets and cover with a damp cloth. Lay the fourth piece on a work surface lightly dusted with semolina, then spoon 12-15 small mounds of filling onto the pasta, evenly spaced (about 7cm apart). Use your finger or a pastry brush to brush a little water around each filling mound, then lay another sheet of pasta on top. Press firmly around each mound to seal, squeezing out as much air as possible. Cut into 7cm squares, discarding trimmings. Transfer to a baking tray. Repeat with the rest of the pasta and filling (you should have 25-30 ravioli). Chill until needed (see Make Ahead).
• To make the sauce, put the mushrooms in a large roasting tray, toss with olive oil, salt, pepper and rosemary/thyme and roast for 30-40 minutes until golden.
• Meanwhile, make the pesto. Pulse the garlic and a pinch of sea salt in a food processor, then add the walnuts and pulse again until roughly chopped. Be careful not to over-process. Add the sage, rosemary and thyme and pulse until well mixed but still coarse. Spoon the pesto into a bowl, stir in the vegan cheese and lemon juice, then pour in the olive oil and mix to form a paste. Taste and season. (If you don't have a food processor, pound the ingredients in a pestle and mortar, then mix in the cheese, lemon juice and olive oil.)
• Bring a large pan of salted water to the boil. Heat a drizzle of oil in a very large, non-stick frying pan and add the cavolo nero with a splash of water. Stir-fry for a few minutes until the leaves start to wilt and turn crisp, then mix in the roasted mushrooms and the pesto.
• Add the ravioli to the boiling water and simmer for 2-4 minutes until cooked al dente (with some bite). Remove with a slotted spoon and transfer to the frying pan with the cavolo nero, mushrooms and pesto. Add a little of the pasta cooking water and cook for a few minutes, turning the ravioli carefully, until the sauce has coated the pasta. Season, divide among warmed bowls, then finish with a little extra-virgin olive oil.

MUSHROOM AND PANCETTA RISOTTO

Steps:

• Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
• Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
• Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
• Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.

BUTTERNUT SQUASH RAVIOLI WITH PANCETTA AND SAGE

Steps:

• Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.
• Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.
• Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.
• Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
• Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper.

LINGUINE WITH CLAMS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
• Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

SQUASH RAVIOLI WITH MUSHROOMS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and pancetta and season with salt and pepper. Cook, stirring occasionally, until the pancetta is crisp and the mushrooms are lightly browned, 5 to 7 minutes. Stir in the thyme and cook 30 seconds. Add the chicken broth and bring to a simmer.
• Add the ravioli and 1/4 cup of the reserved cooking water to the skillet. Bring to a simmer and cook, stirring gently, until the ravioli are coated with the sauce, adding more cooking water as needed. Add the butter and Parmesan and toss until the butter is melted. Stir in the parsley.
• Divide the ravioli among bowls. Season with pepper and top with more Parmesan.