Buckwheat Ravioli Stuffed with Butternut Squash and Walnut

A great alternative to wheat pasta I found making buckwheat pasta from scratch works great! I used eggs in this as I wasn't sure just buckwheat and water would work but next time I will try it as I don't like to use eggs really but once in a great while is ok. I used a pasta machine to roll this out but you could get away with a rolling pin. The filling is easy and so tasty.

300 gram buckwheat flower
1-2 eggs
bit of water

1/2 butternut squash or pumpkin
handful of walnuts
nutmeg
sea salt

Get your oven on 180C or 350F and cut your squash in half. Spoon out the seeds. Place it flat side down on a greased baking tin. Cook in the oven until soft when poked with a fork. While that is cooking, pour your flour out on a clean counter and make a well in it. Add your egg and use a fork to work the egg into the flour. Then add more egg if needed or water. Do it slow and create a ball of dough. It will require a bit of working a rolling and kneading. Kneed it for 5 min or so until it's elastic and pliable. Let it rest for 20 min under a damp cloth. Then roll it our in a pasta machine or rolling pin.

Get a big pot of salted water on to boil. For you filling, scoop out the squash into a bowl, squash with a fork and add some chopped walnuts, salt and nutmeg to taste. Cut our your strips of pasta into 4 or 5 inch wide strips so you can put a spoonful of filling about an inch or two apart and then fold the pasta over the top. First though you want to moisten the pasta with egg or water so when you put the pasta on top it will seal. Press gently from the filling outwards to get rid of air bubbles. Cut into squares. It's really hard to describe how to do this. Just think ravioli and how it should look and make it up as you go. That's what I do!

Now gently put your perfect (yeah right!) ravioli into the water and cook until they float or the pasta is soft. You may need to test it to check it's right. While that's cooking get a small pan on med heat and warm your choice of oil with lots of chopped garlic until the garlic is cooked a bit. Serve on top of the pasta with a bit more grated nutmeg. Get a proper nutmeg seed for the best flavor! Serve with lots of veg! But don't over cook it like I did to my broc as shown in this not so appetising photo!

Lentil Loaf

This is a really hearty winter dish or good for Sunday dinner. It's tastes really good. I only say that because there are so many jokes about vegetarians and lentil loaf! It is actually good! Serve with salad or steamed broc, carrots and cauli. Squeeze some lemon on the veg.

Preheat oven to 170C or 350F
2 cups water
1 tsp sea salt
1 cup of dried red or brown lentils
1 cup oats
1 egg
3/4 cup grated cheese
1 small onion diced
1 grated carrot
4 tomatoes
1-2 cloves of garlic
some Italian seasoning
pepper

Rise your lentils and cook them in the water. While those are cooking put the pan on med heat and cook the onions in a little bit of oil of your choice. Add the carrot and garlic and herbs. Then add the chopped tomatoes. Cook them until they are soft, add pepper. Take them off the heat and grab your drained lentils. In a bowl mix the lentils, cheese, egg and oats. Give them a good mix and then add the tomato sauce. Mix again. Press this into a oiled bread tin. Cook for 30-40 min.

I would make some extra tomato sauce on the side for putting on top when you serve it. Makes it extra nice. Leave out the cheese if your a vegan. Oh and add some nutritional yeast on top as well.