Steam Combi Recipe: Butternut Ravioli with a Lemon Cream Sauce

This ravioli recipe is easy and delicious. The sweetness of the butternut is enhanced by the lightly acidic lemon cream sauce.
If you don’t have a steam oven, you can cook this the traditional way in a pot of boiling water. Steaming the ravioli in boiling water means that the pasta is less inclined to split and lose its filling. Nesting the perforated tray inside a solid tray also makes for easy draining

METHOD

TO MAKE THE PASTA 

1. Mix eggs with flours and salt and bring together in a ball. Knead until smooth either by hand or in a kitchen mixer with a dough hook. If the dough is stiff add a tablespoon or 2  of water
2. Press into flat disc, wrap in plastic wrap and refrigerate for 30 minutes to rest.
3. Using a pasta roller, roll out the pasta to fairly thin. I rolled mine to level 4 which is 3 from the thinnest setting. If the pasta is too thin it wont hold the filling well.  If it is too thick it will be less tender when cooked.
4. Using a circle cutter cut circles from pasta and place 1 T of butternut filling on one circle. Brush edges with water and place the other circle on top sealing carefully while removing any air bubbles (Alternatively leave the pasta uncut and place the pasta at 8cm spacing along the bottom of the strip allowing 1cm space at the bottom, then gently fold the top half over the filling. Press around the filling and then use the circular cutter to cut each piece out
5. Place on baking paper lined perforated steaming tray and cover with damp towel until ready to use.

TO MAKE THE FILLING

1. Using a blender mix all filling ingredients into a thick paste.

TO COOK THE PASTA

1. Nest the perforated tray inside the solid tray of your steam oven. (Alternatively place the pasta in a solid tray )
2. Place tray in oven set to 100C steam
3. Pour boiling water into the solid tray so that the pasta is covered
4. Add a couple of tablespoons of salt  to the boiling water – remember pasta should be cooked in water as salty as the mediterranean sea.
5. Steam for 8 minutes after the oven has come up to temperature.
6. While pasta is cooking make the sauce

FOR THE SAUCE

1. In a large deep frying pan, melt the butter and add the garlic.
2. Add Lemon juice and then lower temperature and add cream parmesan and herbs.
3. When pasta is cooked gently remove from steaming tray, reserving 1/4 cup of the water which you will add to the sauce along with the ravioli.
4. Coat the pasta with the sauce and serve topped with more parmesan, herbs and black pepper.