Open ravioli with squash & porcini mushrooms
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Open ravioli with squash & porcini mushrooms

Don't leave the vegetarians out this Christmas, with this special yet easy to manage recipe

Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 30 mins

plus 15 mins soaking
Vegetarian

Vegetarian

Method

  1. Put the squash and butter in a pan with 5 tbsp water. Tightly cover pan and cook for 15 mins until the squash is just tender, but not coloured. Roughly mash with seasoning, nutmeg and Parmesan.
  2. Meanwhile, make the dressing. Put the chopped porcini in a small bowl with 3 tbsp boiling water. Cover with cling film and cook for 1 min in the microwave on High, then leave to cool. Mix 1 tbsp oil with the vinegar and soy, then add the soaked mushrooms with almost all of the liquid (leave the last drop behind as it might contain grit).
  3. To serve, boil a pan of water with the saffron and some salt for 5 mins to extract some colour and flavour. Meanwhile, fry the mushrooms in the remaining oil. When they are nearly cooked, add the garlic so that it browns and crisps, but doesn't burn. Pierce the bag of spinach and wilt in the microwave for 1 min. Reheat the squash in the microwave, too.
  4. Boil the lasagne for 1 min until just tender, then drain. Put 3 little piles of spinach on 2 warm serving plates. Top each with a square of lasagne, then a spoonful of squash - spread it out a little, add a few spinach leaves, then top with another square of pasta. Continue these layers until you end up with a stack of 4 layers of pasta on each plate, then top each with a spoonful of squash. Scatter round the garlicky mushrooms, Prepare ahead
  5. The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature generously spoon over the dressing, or allow guest to help themselves at the table, and sprinkle over some Parmesan shavings, if you like.
Try

Prepare ahead

The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature.

504 kcalories, protein 17g, carbohydrate 49g, fat 28 g, saturated fat 11g, fibre 7g, sugar 13g, salt 1.61 g

Recipe from Good Food magazine, December 2009.

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Latest comments and suggestions

  • Binder photo Jas

    14 November 2009

    Jas rated and commented on this recipe

    4 stars

    Really tasty. Have made it twice now, the second time made the pasta squares smaller and scaled down the filling to serve it as a starter.

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  • Binder photo vgleave

    22 November 2009

    vgleave rated and commented on this recipe

    5 stars

    This is really delicious, i made as a starter for a dinner party as suggested and worked really well, all the guests were very impressed, it will definitely be on the menu from now on!

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  • Binder photo Pippifer

    02 December 2009

    Pippifer rated and commented on this recipe

    4 stars

    Really delicious flavours but I had to nuke it before serving because ingredients had gone cold while plating up - I'm no professional! Warmed plates and practising till you can get all ingredients hot and ready to serve at the same time will produce an impressive, delicious main or scaled down starter.

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  • Binder photo GIDDY-GOOSE

    17 December 2009

    GIDDY-GOOSE commented on this recipe

    I agree with Pippifer - looks great but keeping all the elements warm until it reaches the table was a problem for me too. Am making it again for my sister in law's Christmas Eve main course but this time I will prep everything and then really heat everything, including the plate, in the microwave.

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  • Binder photo Shera

    26 December 2009

    Shera rated this recipe

    5 stars

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  • Binder photo hantond

    06 April 2010

    hantond rated and commented on this recipe

    5 stars

    so delicious!

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  • Binder photo Louise

    03 December 2010

    Louise rated and commented on this recipe

    5 stars

    Delicious. I topped with toasted pine nuts.

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  • Binder photo LRademaker

    08 January 2011

    LRademaker rated this recipe

    5 stars

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  • Binder photo Jenn's File

    09 January 2011

    Jenn's File rated and commented on this recipe

    5 stars

    I'm not a vege but I really loved this recipe as did my vege & non vege friends on a recent girls night in. I doubled up the ingredients for the four of us to serve as a main course but ran out of filling so only stacked three high instead of four. Only needed a little bit more of the squash but I would double the spinach quantity again as always it wilts down to nothing. Loved that I could do everything before they arrived and just needed to ping a few things and plate up when they were here which meant more time for gossip and chablis!

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  • Binder photo Zoe

    22 February 2011

    Zoe commented on this recipe

    any one got a wine tip for this please?

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  • Binder photo kikhs

    16 June 2011

    kikhs rated and commented on this recipe

    2 stars

    Bland and mushy with little flavour. Hard to serve warm with all the assembly required. Recommend sticking to closed ravioli!

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  • Binder photo tracey spink

    11 April 2012

    tracey spink rated and commented on this recipe

    4 stars

    Yummy xx

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  • Binder photo lilygirl

    21 January 2013

    lilygirl rated and commented on this recipe

    3 stars

    Lots of effort for a dish that is difficult to serve up warm, given the amount of assembly required. Each element was nice (especially the butternut squash), but sadly, will not be making this again.

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Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 30 mins

plus 15 mins soaking
Vegetarian

Vegetarian

Ingredients

  • 450g butternut squash , peeled and chopped
  • 25g butter
  • generous grating nutmeg
  • 25g vegetarian Parmesan -style cheese, coarsely grated

FOR THE PORCINI DRESSING

TO SERVE

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504 kcalories, protein 17g, carbohydrate 49g, fat 28 g, saturated fat 11g, fibre 7g, sugar 13g, salt 1.61 g

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