Open ravioli with squash & porcini mushrooms

Open ravioli with squash & porcini mushrooms

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(11 ratings)

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Cooking time

Prep: 40 mins Cook: 30 mins Plus 15 mins soaking

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
504
protein
17g
carbs
49g
fat
28g
saturates
11g
fibre
7g
sugar
13g
salt
1.61g

Ingredients

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

For the porcini dressing

  • 1 tbsp finely chopped dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 2 tsp soy sauce

To serve

  • generous pinch saffron
  • 85g chestnut mushrooms, quartered
  • 1 fat garlic clove, shredded
  • 100g bag baby spinach
  • 4 sheets fresh lasagne, halved
  • shavings of parmesan (or vegetarian alternative), optional

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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.

Recipe from Good Food magazine, December 2009

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Comments

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ivb's picture

Why, oh why do all these food writers etc., think that us vegetarians want to be eating pasta on Christmas Day when everyone else is tucking into delicious roast potatoes, vegetables and hopefully a few stuffings (at least one being vegetarian and not stuffed inside a bird) and bread sauce? Personally, I prefer to make a delicious vegetarian gravy and eat everything that everyone else is eating. This also requires no additional oven space!

sarahbrogden's picture
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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.

wibblewobble30's picture
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Yummy xx

kikhs20's picture
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Bland and mushy with little flavour. Hard to serve warm with all the assembly required. Recommend sticking to closed ravioli!

zoebazuin's picture

any one got a wine tip for this please?

topbabe's picture
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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!

louiseinman's picture
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Delicious. I topped with toasted pine nuts.

hantond's picture
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so delicious!

giddy-goose's picture

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.

philipparowley's picture
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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.

vgleave's picture
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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!

jasbabes's picture
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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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