Butternut squash, Gorgonzola and almonds

servings6
2 hours

Ingredients

Brown butter and amaretto glaze

  • 250g of unsalted butter
  • 40ml of Amaretto, preferably Disaronno
  • 1 lemon, juiced
  • 1 pinch of salt
  • ground black pepper

Pasta dough

  • 250g of pasta flour
  • 1 pinch of salt
  • 100ml of water, boiled with a pinch of saffron and strained
  • 2 eggs
  • 1 egg yolk
  • 15ml of extra virgin olive oil

Butternut squash dice

  • 250g of butternut squash, diced into 3cm squares, all peelings and trimmings reserved
  • 15g of butter
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 1 dash of sherry vinegar
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 garlic clove

Butternut squash purée

  • 160g of unsalted butter
  • 500g of butternut squash, cut into rough dice
  • 350ml of full-fat milk
  • 1 pinch of salt
  • 1/2 lemon, juiced

Butternut squash broth

  • 190g of unsalted butter
  • 10g of salt
  • 1 pinch of cayenne pepper
  • 200ml of water

Whipped gorgonzola crème fraiche

  • 150g of crème fraîche
  • 150g of Gorgonzola dolce latte
  • 1 pinch of salt
  • 1 pinch of cayenne pepper

Thai pickled shallots

  • 18 Thai shallots
  • 1l water
  • 20g of salt
  • 50ml of water
  • 50ml of red wine vinegar
  • 40g of caster sugar
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 1 star anise
  • 1 sprig of thyme
  • 1 garlic clove, sliced

Toasted nibbed almonds

  • 100g of nibbed almonds
  • 25ml of Amaretto
  • 1 pinch of salt
  • 5g of caster sugar

Spinach

  • 100g of spinach

To plate

  • 1 handful of wood sorrel

Method

1
For the amaretto glaze, melt the butter over a low heat until foaming and cook until it is a nut brown colour. Boil the Amaretto to remove the alcohol, whisk in the brown butter, reserve
  • 250g of unsalted butter
  • 40ml of Amaretto, preferably Disaronno
  • 1 lemon, juiced
  • 1 pinch of salt
  • ground black pepper
2
For the pasta, place the flour and salt in a food processor, slowly add the eggs and 10ml of the saffron water, finally add the olive oil. When the mixture resembles breadcrumbs tip onto a work surface and knead until you have an elastic dough, about 10 minutes. Clingfilm tightly and leave to rest in the fridge for at least one hour
  • 250g of pasta flour
  • 1 pinch of salt
  • 100ml of water, boiled with a pinch of saffron and strained
  • 2 eggs
  • 1 egg yolk
  • 15ml of extra virgin olive oil
3
Next make the puree. Brown the butter and strain into a clean pan, add the squash, salt and milk. Cook until the squash is completely soft. Blitz in a blender until smooth and pass through a fine sieve
  • 160g of unsalted butter
  • 500g of butternut squash, cut into rough dice
  • 350ml of full-fat milk
  • 1 pinch of salt
  • 1/2 lemon, juiced
4
Once the pasta has rested, bring to room temperature and roll on a pasta machine through each of the settings until you get to the lowest one. Cut the pasta into 10cm squares.
5
To make the ravioli place 15g of puree in the centre of a square, place another square on top and carefully seal the edges ensuring there are no air bubbles as this will cause the ravioli to burst. Cut each one out with an 8cm pastry cutter
6
Blanch the raviolis in boiling water for 2 minutes and refresh in ice water. Reheat for a further two minutes in gently simmering water just before serving
7
For the broth, in a heavy based pan sweat the squash trim in the butter until the edges start to break down. Season with salt and cayenne. Add the water and bring to the boil. Simmer for 20 minutes. Add the seeds, squash peel and butter. Bring back to the boil and simmer for a further 10 minutes. Strain through a fine sieve and blitz to emulsify the mixture. Chill until needed
  • 10g of salt
  • 1 pinch of cayenne pepper
  • 100ml of water
8
For the Thai shallots, blanch the shallots in boiling water for 2 minutes, drain. Combine the rest of the ingredients in a separate pan and bring to the boil. Put the blanched shallots into the second pan and simmer for 2 minutes until tender, but retaining a little crunch. Chill in the cooking liquor in the fridge. Trim the bases to enable them to stand on the plate. Reduce the cooking liquid to a glaze consistency and glaze the shallots
  • 18 Thai shallots
  • 1l water
  • 10g of salt
  • 50ml of red wine vinegar
  • 37g of caster sugar
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 1 star anise
  • 1 sprig of thyme
  • 1 garlic clove, sliced
9
For the dice, heat the oven to 180°C/gas mark 4. In a flat heavy based oven proof frying pan, heat the butter allowing it to lightly foam. Add the dice and colour all sides until golden. Season with salt, pepper and herbs. Cook in the oven for approximately 5 minutes, until tender. Deglaze with the sherry vinegar and remove from the pan
10
To make the nibbed almonds, heat the oven to 165°C/Gas mark 3 And mix all ingredients together. Place on greaseproof paper on a heavy based tray. Roast for 8 minutes. Allow to cool
  • 100g of nibbed almonds
  • 45ml of Amaretto, preferably Disaronno
  • 1 pinch of salt
11
To make the whipped Gorgonzola crème fraiche, place the crème fraiche, Gorgonzola, salt and cayenne pepper in a mixing bowl. Whip with a mixer until stiff peaks are formed. Keep chilled and cover with cling film until required
  • 150g of crème fraîche
  • 150g of Gorgonzola dolce latte
12
Cook the spinach in boiling water for one minute, drain and pat dry
  • 100g of spinach
13
To plate, divide the spinach between the 6 plates placing in the centre. Place 3 butternut pieces and 3 Thai shallot around the spinach and place 1 ravioli on top. Warm the amaretto glaze and spoon on top of the ravioli. Finish with one Gorgonzola quenelle, a few wood sorrel leaves and a sprinkle of almonds. The butternut broth should be served on the side
  • 1 handful of wood sorrel