Open ravioli with squash & porcini mushrooms

Open ravioli with squash & porcini mushrooms

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(12 ratings)

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

Easy

Serves 2
Don't leave the vegetarians out this Christmas, with this special yet easy to manage recipe

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal504
  • fat28g
  • saturates11g
  • carbs49g
  • sugars13g
  • fibre7g
  • protein17g
  • salt1.61g
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Ingredients

  • 450g butternut squash, peeled and chopped
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • generous grating nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 25g vegetarian parmesan -style cheese, coarsely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the porcini dressing

  • 1 tbsp finely chopped dried porcini mushrooms
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

To serve

  • generous pinch saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 85g chestnut mushrooms, quartered
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 fat garlic clove, shredded
  • 100g bag baby spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 sheets fresh lasagne, halved
  • shavings of parmesan (or vegetarian alternative), optional
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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glasgow
14th Feb, 2017
5.05
This was absolutely delicious! I followed the advice of the previous posts & made sure to keep everything warm while I plated up. Make sure to season the squash. Next time I will add more mushrooms. Highly recommended.
Lucy_A
18th Dec, 2015
I HATE it when a vegetarian Christmas option consists of pasta - and I would feel very left out if all the other guests were tucking into delicious roast vegetables, Yorkshire puddings and gravy!
debbie-ed
5th Nov, 2014
Ivb, I couldn't agree more. Vegetarians want a traditional Christmas dinner too - but without meat. Please give us more recipes for turkey substitutes so that we can have all the vegetables and trimmings.
ivb
10th Jan, 2014
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
21st Jan, 2013
3.05
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
11th Apr, 2012
4.05
Yummy xx
kikhs20
16th Jun, 2011
2.05
Bland and mushy with little flavour. Hard to serve warm with all the assembly required. Recommend sticking to closed ravioli!
zoebazuin
22nd Feb, 2011
any one got a wine tip for this please?
topbabe
9th Jan, 2011
5.05
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
3rd Dec, 2010
5.05
Delicious. I topped with toasted pine nuts.

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helly be
1st Jun, 2016
Hi! This was delicious. However, I didn't understand what I'm supposed to do with the saffron soaked. Thanks
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