On Friday, Her.ie and JOE.ie got a crash course in cooking from Gareth Mullins, head chef at The Marker Hotel. On Monday, we go head to head to recreate his recipes – and he will be the judge. One website must take it all. As we write, Michelle and Mike are frantically cooking, honing all their newfound skills, but if you want to challenge yourself to create four star food at home, we’re bringing you the recipes we’ll be cooking.
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Ingredients
1 butternut squash2 sprigs Rosemary2 cloves garlic3 shallots
50mls extra virgin olive oil
100g ricotta
100g parmesan
1 lemon
10 Sage leaves
100g butter
Pasta Ingredients
600g 00 flour
5 whole eggs
2 egg yolks
Pinch of Salt
Olive oil
To make the pasta – place the flower and salt in a bowl, make a well in the centre of the flour. Using a fork beat the eggs until smooth. Combine the flour and eggs together, until it starts to resemble dough. Place the dough onto the bench. This is where the fun starts….. Knead the dough until you have a nice piece of silky elastic dough(this will take 5-7 mins of kneading). Cover with cling film and rest for at least one hour before rolling.
To make the ravioli mix – Cut the butternut squash in half, remove seeds, drizzle with olive oil add rosemary, garlic, salt and pepper, into middle of the squash. Roast in oven at 170 degrees for 30 minutes until tender. Allow to cool and fork into a bowl. Finely chop the shallots and garlic and sauté in pan until soft and translucent. Then add to the squash mixture along with the parmesan, ricotta, sage and dash of olive oil, taste to see if more seasoning is needed.
To make the sauce – segment the lemon. Put the butter into a pan and heat until it foams and smells of hazelnuts. Add 4 chopped lemon segments, sage and season.
To cook the ravioli, add to salted boiling water for 3-4 minutes. Add the ravioli to the sauce, toss and serve with a little more parmesan on top.
